Ukoy na Togue
User Reviews
3.7
Ukoy na Togue
Description
The batter combines egg, cornstarch, flour, water, fish sauce, salt, pepper, and annatto powder to give color. Fresh vegetables and shrimp are folded in lightly, then spooned into hot oil to fry until crisp and golden on both sides. The shrimp are pressed on top of each fritter before frying to ensure visibility and highlight their flavor.
The resulting ukoy have a crunchy exterior with a light, tender interior of bean sprouts and vegetables. The annatto adds a distinct orange hue, and the seasoning mixture provides depth with a touch of umami from fish sauce. The frying technique ensures the fritters have a uniform crispness without absorbing excessive oil.
Ukoy na Togue is traditionally served immediately while crispy, often accompanied by a spicy vinegar dipping sauce. The fritters make a flavorful appetizer or snack with a pleasing mix of textures and a fresh vegetable balance.
The recipe advises that carrots be sliced uniformly and thinly to ensure even cooking since the bean sprouts cook quickly, helping all components reach the right texture simultaneously.
Ingredients
- 1 egg beaten
- 1 cup cornstarch
- ½ cup flour
- 1 cup water
- 1 teaspoon fish sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon annatto powder
- 1 pound mung bean sprouts
- 2 carrot large, peeled and julienned
- 4 shallot peeled and sliced thinly
- canola oil
- ½ pound Shrimp medium, tendrils trimmed
Instructions
- In a large bowl, combine egg, cornstarch, flour, water, fish sauce, salt, and pepper. Whisk together until well-blended and smooth.
- Add annatto powder and stir until dispersed and batter is lightly colored.
- Add bean sprouts, carrots, and shallots and gently stir to combine.
- In a large skillet over medium heat, heat about 2 inches deep of oil.
- On a large spoon, place about 2 to 3 tablespoons of the ukoy mixture and press 1 to 2 shrimps on top.
- Gently slide mixture into the hot oil and cook for about 3 to 4 minutes on each side or until golden brown and crisp.
- With a slotted spoon, remove from heat and drain on a wire rack set over a baking sheet. Serve immediately with spicy vinegar dip.
Notes
- Slice carrots thinly and evenly to ensure they cook at the same rate as the quicker-cooking bean sprouts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 12g | 24% |
| Fat | 8g | 12% |
| Cholesterol | 122mg | 41% |
| Sodium | 792mg | 33% |
| Potassium | 284mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 3450IU | 69% |
| Vitamin C | 14mg | 16% |
| Calcium | 82mg | 8% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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