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Shrimp and Vegetable fritters on a white plate with a bowl of spicy vinegar
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3.69 from 47 votes

Ukoy na Togue

Shrimp and Vegetable fritters with bean sprouts and carrots. Crispy and tasty, they make a filling snack or appetizer.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: Filipino
Servings: 6 Servings
Calories: 273kcal


  • 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 the 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 spicy vinegar dip.



  • 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.


Calories: 273kcal | Carbohydrates: 36g | Protein: 12g | Fat: 8g | Cholesterol: 122mg | Sodium: 792mg | Potassium: 284mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3450IU | Vitamin C: 14mg | Calcium: 82mg | Iron: 2.5mg