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crispy ukoy made with papaya on a wooden board with spicy vinegar in a bowl on the side
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5 from 3 votes


Filipino shrimp and vegetable fritters are crispy, tasty, and seriously addictive. Delicious as snack, appetizer, or side dish!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer, Snack
Cuisine: Filipino
Servings: 12 Servings
Calories: 150kcal


  • 1 medium green papaya, peeled, seeded and shredded
  • 1 egg, beaten
  • 1 cup cornstarch
  • 1/2 cup flour
  • 1 cup water
  • 1 teaspoon fish sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 small kalabasa, peeled, seeded and julienned
  • 3 shallots, peeled and sliced thinly
  • 1/2 cup green onions, chopped
  • canola oil
  • 1/2 pound small shrimps, tendrils trimmed

Spiced Vinegar Dip

  • 1 cup vinegar
  • 2 to 3 Thai chili peppers, minced
  • 1/2 small red onion, peeled and diced
  • 4 cloves garlic, peeled and minced
  • salt and pepper to taste


  • In a bowl, combine shredded papaya and about 1 tablespoon salt. Let sit for about 10 minutes and using hands, squeeze to dispel juices. Rinse under cold running water and squeeze to remove excess liquid.
  • In a large bowl, combine egg, cornstarch, flour, water, fish sauce, salt, and pepper. Whisk together until well-blended and smooth.
  • Add papaya, kalabasa, shallots and green onion to batter and stir to combine.
  • In a large skillet over medium heat, heat about 2-inch of oil until hot.
  • On a large spoon, place about 2 to 3 tablespoons of the 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. Cook in batches as necessary.
  • Remove from heat and drain on a wire rack set over a baking sheet. Serve hot with spiced vinegar dip.

For the Spiced Vinegar Dip

  • In a bowl, combine vinegar, chili peppers, onions, and garlic.
  • Season with salt and pepper to taste.


  • For crispy results, make sure the oil is hot and enough to submerge patties during frying. Cook patties in batches and do not overcrowd the pan.
  • To keep from falling apart, fry the fritters undisturbed for about 2 to 3 minutes until browned on the bottom, and then turn with the spatula to continue to cook until browned and crispy.


Calories: 150kcal | Carbohydrates: 22g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 61mg | Sodium: 393mg | Potassium: 239mg | Fiber: 2g | Sugar: 3g | Vitamin A: 821IU | Vitamin C: 24mg | Calcium: 53mg | Iron: 1mg