Serves 10
30 min
Ukoy with Shrimp and Anchovies
Recipe GLPR00ac726deec3bc
A Filipino-inspired fritter featuring succulent shrimp and anchovies bound together in a savory batter, served with a bright and spicy vinegar dipping sauce made from fresh Thai chiles, garlic, and onion. These golden, crispy patties are a beloved street food that delivers bold, umami-rich flavors in every bite.
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Ingredients
1 pound medium shrimp, peeled and deveined
1/4 cup canned anchovies in oil, drained and chopped
3/4 cup all-purpose flour
1/2 cup grated white radish (daikon)
1/2 cup green onions, chopped
1 large egg, beaten
1/4 teaspoon black pepper
1 cup cane or distilled white vinegar
1/4 small red onion, minced
2 cloves garlic, minced
4 fresh Thai red or green chiles, thinly sliced
2 teaspoons soy sauce
Oil for frying
Directions
Prepare the dipping sauce first. In a small bowl, combine the vinegar, minced red onion, minced garlic, sliced Thai chiles, and soy sauce. Stir well to combine and set aside for flavors to meld while you prepare the fritters.
Chop the shrimp into small bite-sized pieces, about 1/4-inch size. In a medium bowl, combine the chopped shrimp, drained anchovies, grated daikon, green onions, black pepper, and beaten egg.
Add the flour to the shrimp mixture and fold gently until everything is just combined. The batter should hold together but not be overmixed.
Heat about 2 inches of oil in a deep pan or wok to 350°F (175°C) over medium-high heat.
Using a spoon or small ice cream scoop, carefully drop portions of batter into the hot oil, flattening them slightly with the back of the spoon to form patties approximately 2 inches wide and 1/2-inch thick.
Fry the ukoy for 3-4 minutes per side until golden brown and cooked through, turning once halfway through. Work in batches to avoid overcrowding the pan.
Remove the fritters with a slotted spoon and drain on paper towels. Serve warm with the prepared vinegar dipping sauce on the side.
