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Shrimp and Carrot Fritters (Filipino Ukoy)

As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.

Carrot ukoy with shrimp (Filipino carrot and shrimp fritters)

Carrot ukoy with shrimp (Filipino carrot and shrimp fritters)

What Are Ukoy?

Ukoy are Filipino shrimp and vegetable fritters. A popular comfort food, this dish is served in nearly every household and restaurant in the Philippines.

In order to make ukoy, shrimp and shredded vegetables are mixed in a batter and then deep-fried. The dish is traditionally served with vinegar as a dipping sauce, but it also goes well with other sauces, such as sweet and sour, sweet chili, or even sriracha sauce. Give it a try and add your own twist to it!

Cook Time

Prep timeCook timeReady inYields

10 min

15 min

25 min

6 servings


  • 1/4 cup flour
  • 1 cup cornstarch
  • 1 egg, beaten
  • 1 cup water
  • 2 teaspoons kosher salt
  • 1/2 teaspoon white pepper, ground
  • 1 cup shrimp
  • 1 cup carrots, shredded or julienned


  1. Combine all of the dry ingredients in a mixing bowl.
  2. Slowly add the liquids to the mixture and stir until smooth.
  3. Stir in the vegetables and shrimp.
  4. Heat oil in a frying pan over medium heat.
  5. Place 3 tablespoons of the ukoy mixture into the frying pan and fry for 3 minutes on each side, until brown and crispy.
  6. Transfer the fritters from the frying pan to a metal rack to drain the excess oil.
  7. Serve with your favorite sauce.


  • Replace carrots with mung bean sprouts or sweet potatoes.
  • Add color with 1 teaspoon of ground annatto seeds.
  • Add chopped onions to the mixture.
  • Use fish sauce instead of salt.
  • Omit the shrimp, if you prefer.