Ukoy na Togue
Shrimp and Vegetable fritters with bean sprouts and carrots. Crispy and tasty, they make a filling snack or appetizer.
Servings: 6 Servings
Calories: 273kcal
Ingredients
- 1 egg, beaten
- 1 cup cornstarch
- ½ cup flour
- 1 cup water
- 1 teaspoon fish sauce
- 1 teaspoon salt
- ½ 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
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.
- With a slotted spoon, remove from heat and drain on a wire rack set over a baking sheet. Serve immediately with spicy vinegar dip.
Video
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.
Nutrition
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