The crispy Ukoy, or shrimp fritters, is usually a snack sold as a street food in the afternoon by vendors on the streets. It can serve as an appetizer or partner with a vegetable recipe like Chopsuey or Ginisang Pinakbet sa Giniling (Tagalog) and you have a whole meal.

Crispy Ukoy Recipe -Shrimp Fritters with Sweet and Sour Sauce


  • 1/2 kilo fresh alamang
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 cup Maya all-purpose flour
  • 2 eggs, slightly beaten
  • 1/3 cup finely chopped green onions
  • 2 teaspoons finely chopped siling labuyo (optional )
  • oil for frying

Sweet and Sour Sauce:

  • 1/4 cup vinegar
  • 1/2 cup sugar
  • 1 1/2  tablespoons soy sauce
  • 1/3 cup catsup
  • 1 cup water
  • 3 tablespoons oil
  • 1/2 cup sliced carrots
  • 1/2 cup sliced diced red bell pepper
  • 1 thumb-size ginger, cut into strips
  • 1/4 cup sliced sweet pickles
  • 3 stalks leeks, cut into 1 inch pieces
  • 2 tablespoons Maya cornstarch dissolved in 2 tablespoons water

Wash and clean alamang. Drain very well then add the rest of the ingredients. Heat oil in a saucepan. Shape the shrimp mixture into balls then drop into the hot oil. Fry until brown.

Prepare Sauce: Combine vinegar, sugar, soy sauce, catsup and water. In a saucepan, heat oil and stir-fry vegetables for 2 minutes. Pour vinegar, sugar, soy sauce, catsup and water. In a saucepan, heat oil and stir-fry vegetables for 2 minutes. Pour in vinegar mixture. Boil for 1 minute then thicken with dissolved cornstarch. Season to taste. Serve with shrimp fritters.

April Bewell

I am a mom blogger and a freelancer. As a mom, I believe that everything doesn't have to perfect to be wonderful. Sometimes life can be chaotic and we all need a little help now and then. I'm here to help with the mom blues. Aja!

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