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Ukoy Recipe – Filipino Shrimp Fritters

Get this easy Ukoy recipe, the Filipino crunchy shrimp fritters using sweet potato.  It is a popular Filipino snack that can also be served as an appetizer or, like me, as a main dish to be eaten with rice. Make sure you do not forget the spiced vinegar for dipping!   
Ukoy or Okoy dipped in spicy vinegar

What is Ukoy?

Ukoy or Okoy is a Filipino dish, usually appetizer, of shrimp fritters. The small unshelled shrimp is normally accompanied by other vegetables or root crops.  Most commonly used are squash, green papaya, cabbage, sweet potato, bean sprouts, and carrots. Technically anything that is in season that can be shredded and fried.  It is also common to find them sold by street food vendors in local marketplaces.  The typical bright orange color is achieved from achuete seeds.

I’ve been craving for Ukoy for like ages but I always thought that it is impossible to make them while I am here in Germany. The Ukoy I grew up with uses green papaya which is impossible to find here. Then while browsing through the net, I came across several recipes for Ukoy that use different kinds of vegetables like bean sprouts, squash, and sweet potato!

shredded orange sweet potato used for shrimp fritter

I was excited to try it of course, so next on my list to cross—the shrimp! It should be not so difficult I thought, of course, there are shrimp in Germany, but usually we only have the frozen ones. It does not matter, it could work! But then all that I was able to find in our local food stores were too big, already peeled or the heads removed! I don’t know why, but I cannot picture an Ukoy with shelled and beheaded shrimps.  My last hope was to go to the nearest Asian food shop (which is not really so near), so I convinced Armin that it is time to replenish our fish and soy sauce.

small shelled shrimp used for making okoy/ukoy or shrimp fritters


And look what I found! The perfect shrimp for Ukoy! Shell and head intact and also the perfect size. Yes, in this case, sizes do matter. Small shrimp will be crunchy when fried, shell and all! I cannot be happier! 

shrimp fritters fried in hot oil

The secret to perfect, crunchy shrimp fritter

It is no surprise that cornstarch adds a crunchy bite to any fried food. I also find that adding it makes the fritters stay crispy even when they turn cold.

A note about cooking Ukoy: Don’t be surprised if you get a runny batter, it is supposed to be like that.

I also remembered watching an Ukoy vendor in the ‘palengke’ or market (way, way back then). I was too curious and fascinated by how they make their shrimp fritters perfectly round. Their secret technique,—saucers. They use it to measure to have uniform sizes and to form them into perfectly round disks. They tip the saucer filled with the batter to the hot oil and slide it out without breaking form.

Get this easy Ukoy recipe, the Filipino crunchy shrimp fritters using sweet potato. |

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4 from 1 vote

Ukoy Recipe - Filipino Shrimp Fritters

Get this easy Ukoy recipe, Filipino crunchy shrimp fritters using sweet potato. A popular Filipino snack that can also be served as an appetizer or main dish.
Print Rate
Course: Appetizer,Side Dish
Cuisine: Asian,Filipino
Keyword: filipino shrimp fritters,ukoy recipe
Servings: 8
Calories: 119kcal
Author: Bebs
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


  • 1/4 cup flour
  • 1 cup cornstarch
  • 1 cup water
  • 1/4 teaspoon ground black pepper
  • 1-2 teaspoons salt - - adjust to your preference
  • 1 teaspoon annatto/achuete powder - (can be more or less)
  • 1 cups small shrimps - + some for toppings
  • 2 cups grated sweet potatoes
  • oil - - for frying
  • spiced vinegar - - for dipping


  • In a bowl, combine flour, cornstarch, salt and ground pepper. Add the water and whisk together until well-blended and smooth. Stir in annatto/achuete powder to the mixture and mix well until color is evenly distributed.
  • Add 1 cup shrimps and grated sweet potato in the mixture and lightly stir to distribute.
  • Heat oil in a skillet or frying pan over medium-high heat.
  • Fill a small saucer evenly with about 2-3 tablespoon of the mixture and add 2-3 more shrimps on top. Gently tilt the saucer to slide the mixture into the hot oil and cook for about 3 to 4 minutes on each side or until they turn golden brown.
  • Transfer the deep-fried ukoy in a plate lined with paper towel to absorb the excess oil.
  • Serve while still hot with spiced vinegar.


Nutrition Facts
Ukoy Recipe - Filipino Shrimp Fritters
Amount Per Serving
Calories 119
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 40mg13%
Sodium 727mg30%
Potassium 124mg4%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 4715IU94%
Vitamin C 1.5mg2%
Calcium 33mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.
Get this easy Ukoy recipe, the Filipino crunchy shrimp fritters using sweet potato. |




Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

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  1. I love cook and trying new thing , but my kids whenever I start cooking they make fun of in a nice. Because everytime my recipe is Rica’s recipes. Bebs ,Your the best .

  2. 4 stars
    Ukoy are delicious with peeled shrimp! A clove or two of garlic, chopped scallions, a little corn, so many things can be added.

  3. As a Filipino also living in Germany, it can be quite frustrating not to be able to get fresh seafood. I’m not sure if it’s just me or do shrimps here taste different?

    I am dying to try this once I find the right shrimps. I am not a fan of frying, so did it spatter a lot?

    1. I can totally relate to your frustrations! I do hope you find the ‘right’ shrimps and to answer your question… NO, it did not splatter at all! 🙂

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