Cherry & Dennis Helper Habitat
Filipino Shrimp and Vegetable Fritters
菲律賓炸蝦雜菜餅
Recipe overview
Shrimp, bean sprouts, carrot and sweet potato in a light batter fry into Filipino ukoy with crisp edges and a fully cooked centre.
01
Ingredients
Main ingredients
- 300 g peeled and deveined fresh shrimp
- 250 g bean sprouts
- 150 g carrot
- 200 g sweet potato
- 3 spring onions
Shrimp marinade
- 1 tsp fish sauce
- 1/8 tsp ground white pepper
Crispy coating
- 100 g plain flour
- 60 g rice flour
- 30 g cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 250 ml ice water
Frying oil
- 800 ml cooking oil
02
Tools
- chopping board
- kitchen knife
- large bowl
- mixing bowl
- measuring cup
- measuring spoons
- deep frying pan
- oil thermometer
- large spoon
- long tongs
- draining rack
- food thermometer
03
Steps
Step 1
Prepare the shrimp
Rinse, confirm every vein is removed, pat dry, mix with shrimp marinade and refrigerate 10 minutes.
Step 2
Cut carrot and sweet potato
Peel and cut both vegetables into even thin strips about 4 cm long.
Step 3
Prepare sprouts and onions
Wash and drain sprouts, remove damaged roots and cut spring onions into 4 cm lengths.
Step 4
Mix the dry coating
Combine plain flour, rice flour, cornstarch, baking powder and salt in a mixing bowl.
Step 5
Make a light batter
Gradually add 250 ml ice water and mix only until no dry flour remains; a few small lumps are fine.
Step 6
Fold in the vegetables
Add carrot, sweet potato, sprouts and spring onions and fold gently until thinly coated.
Step 7
Heat the frying oil
Heat 800 ml oil to 170°C in a deep pan, never filling the pan more than halfway.
Step 8
Assemble the fritters
Spread one large spoonful of vegetable batter thinly and place 2 to 3 shrimp on top; divide into 12 portions.
Step 9
Lower in batches
Slide 3 fritters at a time into the oil, keeping them apart and maintaining 165 to 170°C.
Step 10
Turn and fry crisp
Fry each batch 4 to 5 minutes, turning midway with long tongs, until golden with crisp edges.
Step 11
Check and drain
Shrimp in the thickest fritter must be opaque and reach 63°C; drain in one layer on a rack.
Step 12
Finish the batches
Let the oil return to 170°C before each new batch, then serve all fritters hot.
Common mistakes
- Leaving shrimp and vegetables wet, thinning batter and causing splashes.
- Overmixing batter so the coating fries hard.
- Making thick fritters that brown before the centre cooks.
- Crowding the pan and dropping the oil temperature.
Tips
Cut vegetables thinly, drain everything well and stir batter only briefly. Keep fritters thin, fry in batches, never leave hot oil unattended and verify shrimp reaches 63°C.
