Ukoy na Togue
Ukoy na Togue is a vegetable fritter made of togue (bean sprout) and shrimp, mixed in thin batter, deep-fried until crispy.
Servings 6
Calories 189kcal
Ingredients
- 12 medium sized shrimp (unpeeled or peeled and deveined)
- 3 cups togue or bean sprouts (washed and drained well)
- 1 cup oil for frying
Ukoy Batter
- ¾ cup cornstarch
- ½ cup flour
- 1 ½ teaspoons baking powder
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground pepper
- 1 teaspoon salt
- ½ cup water
- 1 egg (lightly beaten)
- ¼ cup green onion chopped
Spicy Garlic Vinegar Dipping Sauce
- 6 cloves garlic minced
- ½ cup vinegar
- 1 ½ tablespoons soy sauce
- ¼ teaspoon ground pepper
- a pinch of salt
- 3 Thai chili peppers
Instructions
- 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!
Video
Notes
- 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.
Nutrition
Calories: 189kcal | Carbohydrates: 29g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 58mg | Sodium: 752mg | Potassium: 275mg | Fiber: 2g | Sugar: 3g | Vitamin A: 684IU | Vitamin C: 13mg | Calcium: 83mg | Iron: 2mg