Ukoy
Lacy, crisp fritters loaded with bean sprouts, shredded vegetables, and a few whole shrimp pressed on top, fried until the edges turn deeply golden and crunchy.
By: Andrew Arcangel | Last Updated: September 27, 2026
Ukoy is a street-food and merienda (afternoon snack) staple, sold everywhere from roadside carts to family gatherings. The batter is deliberately loose and thin, so the fritters fry up lacy and crackly at the edges rather than dense like a pancake — that crisp, uneven edge is the whole appeal.
Why small shrimp, shell-on
Small shrimp with the shell still on are traditional — they crisp up in the hot oil and become edible, adding crunch and shrimp flavor throughout instead of just on top. Larger shrimp work too, but they're usually peeled and placed a few per fritter as a visual and textural topping.
Ingredients
- 1/2 lb small shrimp, shell-on
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 egg
- 3/4 cup water
- 1 tsp annatto powder or paprika, for color
- 2 cups bean sprouts
- 1 cup shredded sweet potato or squash
- 1/2 cup carrots, julienned
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Oil, for frying
For the vinegar dip
- 1/2 cup vinegar
- 2 cloves garlic, crushed
- 1 bird's eye chili, sliced
Instructions
- Make the batter. Whisk together flour, cornstarch, egg, water, annatto powder, salt, and pepper until smooth and pourable. You'll need 1 cup all-purpose flour1/4 cup cornstarch1 egg3/4 cup water1 tsp annatto powdersalt and pepper
- Fold in vegetables. Stir in bean sprouts, shredded sweet potato, carrots, and garlic until evenly coated in batter. You'll need 2 cups bean sprouts1 cup shredded sweet potato1/2 cup carrots2 cloves garlic
- Heat the oil. Heat about 1/2 inch of oil in a wide pan over medium-high heat until shimmering. You'll need oil
- Fry the fritters. Scoop a portion of batter into the oil, flattening slightly, and press a few shrimp on top. Fry until golden and crisp, 2-3 minutes per side. You'll need 1/2 lb small shrimpoil
- Drain. Transfer to a paper towel-lined plate to drain excess oil. You'll need oil
- Make the dip. Stir together vinegar, crushed garlic, and sliced chili in a small bowl. You'll need 2 cloves garlic1/2 cup vinegar1 bird's eye chili
- Serve. Serve the fritters hot with the vinegar dip alongside. You'll need 1/2 cup vinegar
Tips & variations
- Squash version: shredded kalabasa (squash) in place of sweet potato is common and adds a subtle sweetness.
- Extra crunch: a spoonful of rice flour mixed into the batter gives an even crispier finish.
- Make them smaller: tablespoon-sized fritters make good party appetizers, frying faster and staying crisp longer.
Nutrition estimated per fritter
- 110Calories
- 5gProtein
- 6gFat
- 10gCarbs
- 2gSugar
Estimated automatically from this recipe's ingredients; actual values will vary based on brands and exact quantities used.
Frequently asked questions
Can I eat the shrimp shells?
Yes, when small shrimp are fried thoroughly the shells turn crisp and are commonly eaten along with the meat — just make sure they're cooked until fully crunchy.
How do I keep ukoy crispy after frying?
Drain them on a wire rack instead of stacking on paper towels, which traps steam and softens the crust. Serve as soon as possible after frying.
Can I make ukoy without shrimp?
Yes — an all-vegetable version using just bean sprouts, squash, and carrots is a common variation, sometimes called okoy na gulay.
Pairs well with
Pancit Malabon
Palabok's coastal cousin, loaded with squid, mussels, and shrimp.
Sinigang na Baboy
Tamarind-soured pork soup with radish, eggplant, and water spinach.
Taho
Warm silken tofu with brown sugar syrup and chewy tapioca pearls.
Send us a photo of your version and we may feature it on this page!
Contact us on our contact page or email us at: info@pancit.com