Dairy-Free Ukoy (Filipino Shrimp Fritters)
A crispy and savory Filipino fritter made with shrimp and vegetables. This recipe is made dairy-free and egg-free by using tapioca starch and cornstarch as binders, ensuring it's safe for those with allergies.
Ingredients
- about 450 g Small Shrimp
- 1 cup Shredded Sweet Potato
- 1/2 cup Shredded Carrots
- 1/4 cup Chopped Green Onions
- 1/4 cup Tapioca Starch
- 2 tbsp Cornstarch
- 1/4 cup Water
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 cup Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, combine shrimp, shredded sweet potato, shredded carrots, and green onions.
- 2In a separate bowl, whisk together tapioca starch, cornstarch, water, salt, and pepper.
- 3Pour the wet mixture over the shrimp and vegetable mixture. Mix well.
- 4Heat vegetable oil in a large pan over medium-high heat.
- 5Drop spoonfuls of the mixture into the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy.
- 6Serve hot with vinegar dipping sauce.
Substitutions
Eggs → Tapioca Starch & Cornstarch
EGG
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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