How to Make Ukoy or Crisp Shrimp Fritters

Ukoy or Crisp Shrimp Fritters Recipe
Philippine Cuisine
Ingredients: serve 16 fritters
100g shrimps (suwahe, very fresh, (about 3.8cm 1 ½ in long from heat to tail)
200g sweet potato (kamote)
2 cloves 10g garlic
1 egg white
2 tbsp 16g cornstarch
1 tsp 5ml cold water
½ tsp 2g salt
½ tsp 2g ground white pepper

Wash shrimps. Trim the sharp part of the whiskers. For larger shirmps, remove the head. Place shrimps in a bowl.

Peel the sweet potatoes. Cut into strips.

Crush, peel, and mince the garlic.

Place the sweet potatoes, egg white, and garlic in the bowl with the shrimps.

Mix cornstarch with the cold water. Add the shrimp mixture.

Season mixture with salt and pepper. Mix well, drain to remove excess liquid.

Heat a 26cm 10 in frying pan and fill with oil until 2cm ¾ in deep. Temperature of oil for frying should be 175C | 350F

Scoop up a tablespoon of the shrimp mixture, making sure that there are 6 to 7 pieces of shrimp in it. Drop the mixture into the hot oil and press with a spatula to flatten into fritters of 3 in diameter. Fry until golden and crisp. Make sure to have the shrimps on the top of each mound.

Drain on paper towels.

Repeat process with the remaining mixture, frying a few pieces at a time. End.

How to Make Ukoy or Crisp Shrimp Fritters

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