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Ukoy (Shrimp and veggie fritters)

Ukoy (Shrimp and Veggie Fritters)

Alexis Rivera
This simple Filipino dish is full of flavor and comes together quickly. Alexis Rivera (she/her) is a 2nd generation Filipino American and of Spanish, English, Chinese, and Polynesian decent. She comes from a long line of extraordinary cooks and was taught by her father, titas (aunts), lola (grandmother) and abuelita. Alexis has reconnected with her many cultures and bonded with her family as she finds new, healthier ways to prep the foods she and her family grew up eating and loving without abandoning her roots.
3.75 from 20 votes
Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Servings 4 people

Ingredients
  

  • 1 cup shrimp thawed
  • 3 green onions thinly sliced
  • 2 bags shredded carrots about 1 lb
  • 2-3 tbsp arrowroot powder

Instructions
 

  • SQUEEZE any excess water from shrimp with a clean towel and roughly chop.
  • COMBINE 2 bags of shredded carrots with the shrimp and green scallions.
  • TOSS in about 2-3 tbsp. arrowroot powder or until everything is lightly coated.
  • PREHEAT large skillet with plenty of avocado oil, about 1/2 inch from the bottom of the pan.
  • GENTLY drop a small handful of your shrimp and veggie mixture in the oil and shallow fry on med-high heat. Watch closely and adjust heat if they brown too quickly. Turn occasionally to crisp evenly.
  • DRAIN on a paper towel or cooling rack and immediately sprinkle with sea salt.

Notes

To make the dipping sauce known as Sukang Sawsawan, mix ⅓ cup of apple cider vinegar, one pressed garlic clove, and 1 sliced serrano pepper or 2-3 labuyo peppers. Salt and pepper to taste.
Photo by Sarah Steffens.
 
Keyword seafood
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