Ukoy na Togue, made of beans sprouts, carrots, and shrimp, are crispy, tasty, and filling snacks or appetizers. Enjoy these vegetable and shrimp fritters with spicy vinegar for the best experience!
Since I cook many dishes to maintain the blog with a steady stream of fresh content, I seldom revisit recipes I've already posted. Ukoy is my favorite for late-afternoon merienda, but I haven't had the chance to make them again since posting the recipe in December 2013!
When one of our KP readers commented on how delicious my ukoy recipe turned out (thank you!) and how her co-workers enjoyed the batch she brought to work, a mad craving was awoken! I couldn't wait to get my hands on these delicious shrimp and vegetable fritters and enjoy each crispy patty with copious amounts of sinamak.
Unfortunately, I didn't have all the ingredients, namely green papaya and calabasa, to make it happen. Fortunately, I had a whole bag of bean sprouts and a couple of carrots in the fridge, which are also commonly used and are equally excellent in ukoy.
Thank you for simple blessings! The ukoy na togue turned out as crispy and tasty as I anticipated!
Cooking tips
- Cut the carrots into uniform size and slice as thinly as possible as they will cook congruently with bean sprouts which have a short cook time.
- The annatto powder is mainly for aesthetic purposes; use more or less to achieve the desired color.
- Add fish sauce for umami flavor. You can also stir in shrimp bouillon in the batter and adjust seasoning to taste.
- For crispy texture, use enough oil to cover the patties at least halfway. Do not overcrowd the pan; cook in batches as needed.
- The optimal temperature of 350 to 375 F is crucial in frying! Too high and the ukoy will burn before sufficiently cooked through, too low and they will absorb more grease.
- Use a large spoon or a small saucer to evenly portion the batter and to easily slide into the hot oil.
- To keep from falling apart, fry the fritters undisturbed for about 2 to 3 minutes until browned on the bottom and then flip with the spatula to continue to cook until browned and crispy.
- Drain on a wire rack set and not on paper towels lest the steam will make them soggy.
How to serve
- Serve as a midday snack or appetizer with spicy vinegar for dipping.
- These shrimp and vegetable fritters are best enjoyed freshly cooked as they lose crispness over time.
- If not eating immediately, place a single layer on a baking sheet and keep warm and crispy in a 200 F oven until ready to serve.
More snack recipes
Ingredients
- 1 egg, beaten
- 1 cup cornstarch
- ยฝ cup flour
- 1 cup water
- 1 teaspoon fish sauce
- 1 teaspoon salt
- ยฝ teaspoon pepper
- 1 teaspoon annatto powder
- 1 pound mung bean sprouts
- 2 large carrots, peeled and julienned
- 4 shallots, peeled and sliced thinly
- canola oil
- ยฝ pound medium shrimps, tendrils trimmed
Instructions
- In a large bowl, combine egg, cornstarch, flour, water, fish sauce, salt, and pepper. Whisk together until well-blended and smooth.
- Add annatto powder and stir until dispersed and batter is lightly colored.
- Add bean sprouts, carrots, and shallots and gently stir to combine.
- In a large skillet over medium heat, heat about 2 inches deep of oil.
- On a large spoon, place about 2 to 3 tablespoons of the ukoy mixture and press 1 to 2 shrimps on top.
- Gently slide mixture into the hot oil and cook for about 3 to 4 minutes on each side or until golden brown and crisp.ย
- With a slotted spoon, remove from heat and drain on a wire rack set over a baking sheet. Serve immediately with spicy vinegar dip.
Notes
- Cut the carrots into uniform size and slice as thinly as possible as they will cook congruently with bean sprouts which have a short cook time.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Boyvalenzuela says
Good recipe ๐
Pamela says
Can i use green papaya instead of okoy?
Anabelle Ferber says
Ang sarap po. Yung amoy naalala ko noon maliit pa ako . I felt a tinge of homesickness.
Cooking it here in Germany is just awesome.
I did not get all the ingredients , however , i was able to get those tiny tiny sjrimps. Happy with tjis recipe.
Although , the amount of water which is one cup i used half and i was satisfied with the batter consistency.
Rico Neo says
Mas lalo akong natutong magluto dahil dito sa mga recipe mo po mam . More power po and God bless
Josephine says
I was craving for this recipe and finally I made it!! I was too excited that I prepared too much, can I keep them and cook it later? I am cooking right now. Yummmay. Thank you.
Milette says
Made ukoy and was delish, thx for sharing
Milette says
I made this ukoy and it was delish....thx for sharing
Gina U. Reyes says
pound is equivalent in many kls?
Lalaine Manalo says
About 1/2 kilo ๐ 2.2 pounds is equal to 1 kilo
Salve Sabido says
Is there an alternative to togue that I can use for this recipe? Thanks. Salve
Lalaine Manalo says
You can use shredded green papaya or cabbage. Just salt them and squeeze out the extra moisture.
Lourdes Cabrera says
Thanks for sharing delicious menu.i love cooking.
Lalaine Manalo says
You're welcome. Enjoy the recipes!
Pamela says
Can i use green papaya instead of bean sprouts? Thank you.
Lalaine Manalo says
Yes, you can ๐
Ed De Leon says
I was craving for okoy, arroz caldo ang tokwa't baboy and found this simple recipe. Being alone and far from family here in this cold country always bring back to the may great foods our country has to offer. Now I have to go out to buy the ingridients.
Thank you for sharing.
Magida says
Thanks for the okoy recipe! I love the tips. ๐
Lalaine Manalo says
Thank you! I am glad you find the tips helpful.
Gina Jongco says
Itโs nice to learn how to cook all this recipes
Lalaine says
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Reyneria Senibalo says
Excellent recipes
Lalaine says
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Maritess Julian says
How do I keep the okay still crispy even when at room temperature?
Lalaine Manalo says
Unfortunately, like most fried foods, ukoy are best served freshly-cooked and will start to lose crispness over time.
Grace says
You make this recipe with some very common ingredients. This recipe is really easy to make, and I learned to eat Ukoy when I was a kid. Thanks for this informative post, hope you will post something more interesting.