Ukoy na Togue
Shrimp and Vegetable fritters with bean sprouts and carrots. Crispy and tasty, they make a filling snack or appetizer.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
In a large bowl, combine egg, cornstarch, flour, water, fish sauce, salt, and pepper. Whisk together until well-blended and smooth.
- 2
Add annatto powder and stir until dispersed and batter is lightly colored.
- 3
Add bean sprouts, carrots, and shallots and gently stir to combine.
- 4
In a large skillet over medium heat, heat about 2 inches deep of oil.
- 5
On a large spoon, place about 2 to 3 tablespoons of the ukoy mixture and press 1 to 2 shrimps on top.
- 6
Gently slide mixture into the hot oil and cook for about 3 to 4 minutes on each side or until golden brown and crisp.
- 7
With a slotted spoon, remove from heat and drain on a wire rack set over a baking sheet. Serve immediately with spicy vinegar dip.