Combine and mix ukoy batter ingredients until smooth. Batter should not be runny nor too thick.
Stir in togue or bean sprout in batter.
In a pan, heat oil over medium heat.
Measure ukoy na togue mixture with a tablespoon or a small cup, whichever is easier. Scoop about 2 to 3 tablespoons of togue mixture, place in hot oil and distribute evenly by pressing mixture with kitchen utensil, then press 2 shrimp in the middle. Tip: To make sure shrimp sticks with mixture, place all shrimp in a small bowl with a tablespoon of batter. Mix well.
Note: You can form the mixture into a circle using a saucer, pressing the shrimp on top of the mixture. Slowly slide mixture in hot oil.
For a crispy and crunchy ukoy, oil should be hot and do not overcrowd.
Fry each side for 3 minutes or until golden brown and crispy.
Remove ukoy na togue from pan and transfer to a plate lined with paper towel for a minute to absorb excess oil. If not serving right away transfer to a wire rack to cool off.
Serve with spicy vinegar garlic dip. In a small bowl, combine ⅓ cup white vinegar, 2 cloves garlic, chopped, ½ teaspoon salt and ¼ teaspoon freshly ground pepper. Enjoy!
Do not overcrowd ukoy when frying.
I use medium heat when frying. You might need to adjust heat accordingly depending on your stove.
Serve it during the first hour after cooking. After a few hours, it will not retain its crispiness and crunchiness.
When turning ukoy over, it is easier when using 2 flat kitchen utensils than a tong. No oil splash and it keeps fritter intact.