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Ukoy (Shrimp Fritters) recipe by Safe Plated

Ukoy (Shrimp Fritters)

Crispy shrimp fritters made with vegetables. An egg-free batter ensures everyone can enjoy this savory snack.

25m4 servings
Contains wheatContains shellfishEGG-free
300 cal|15g protein|30g carbs|12g fat|3g fiber

Ingredients

  • about 225 g Small shrimp, peeled and deveined
  • 1 medium Sweet potato, julienned
  • 1 medium Carrot, julienned
  • 1/4 cup Green onions, chopped
  • 1/2 cup All-purpose flour
  • 1/4 cup Cornstarch
  • 1/2 cup Water
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 cup Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1In a bowl, combine the sweet potato, carrot, and green onions.
  2. 2In a separate bowl, whisk together the flour, cornstarch, water, baking powder, salt, and pepper to create an egg-free batter.
  3. 3Add the vegetables and shrimp to the batter and mix well.
  4. 4Heat vegetable oil in a pan over medium heat.
  5. 5Spoon the mixture into the hot oil, forming small fritters.
  6. 6Fry until golden brown and crispy on both sides (about 3-4 minutes per side).
  7. 7Remove from the pan and drain on paper towels. Serve immediately.

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Ukoy (Shrimp Fritters) | Safe Plated — Allergen-Aware Recipes