Ukoy na Togue made with beans sprouts, carrots and shrimp. Crispy and tasty, these vegetable and shrimp fritters are the perfect snack!
Since I cook a wide variety of dishes to maintain the blog with a steady stream of fresh content, it’s seldom I revisit recipes I’ve already posted. Ukoy are my favorite for late-afternoon merienda but I haven’t had the opportunity to make them again since posting the recipe in December 2013!
When one of our KP readers, Emma, 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 my own lot of these scrumptious shrimp fritters and heartily grub on each and every piece with copious amounts of sinamak!
Unfortunately, as what seems to be a usual occurrence in my kitchen, I didn’t have all the ingredients, namely green papaya and calabasa, to make it happen. Fortunately, I had in the fridge a full bag of togue and a couple of carrots which are also commonly used and are as equally wonderful in ukoy.
Thank you, sweet heavens! The ukoy na togue turned out as crispy and tasty as I anticipated!
Tips on How to Make the Best Ukoy:
- As they will cook congruently with bean sprouts which have short cook time, cut the carrots into uniform size and slice as thinly as possible.
- The annatto powder is mainly for aesthetic purposes and does not add to the flavor. Use more or less to achieve the color desired.
- 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.
- 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.
Ukoy na Togue
- 1 egg, beaten
- 1 cup cornstarch
- 1/2 cup flour
- 1 cup water
- 1 teaspoon fish sauce
- 1 teaspoon salt
- 1/2 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
- ½ pound medium shrimps, tendrils trimmed
- 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 hot oil and cook for about 3 to 4 minutes on each side or until golden brown and crisp.
- With a slotted spoon, remove from heat and drain on a wire rack set over a baking sheet. Serve immediately with spiced vinegar dip.