Get ready for a crispy, savory treat! Our Seafood Ukoy recipe puts a new spin on the classic Filipino shrimp fritter by adding delicious Pacific Bay Cooked and Peeled Shrimps and Pacific Bay Whole Mussels. Perfect as a snack, appetizer, or side dish, these seafood-packed fritters are easy to make and impossible to resist.
Seafood Ukoy
Yield: 8-10 fritters (4 servings)
Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty Level: Easy
INGREDIENTS
For the Fritters
100 grams Pacific Bay Cooked and Peeled Shrimps
100 grams Pacific Bay Whole Mussels, meat removed from shell
1 cup all-purpose flour
¼ cup cornstarch
1 large egg, beaten
1 cup water
1 medium carrot, julienned
1 small sweet potato (or green papaya), julienned
1 small onion, thinly sliced
2 cloves garlic, minced
Salt, to taste
Ground black pepper, to taste
Cooking oil, for deep frying
For the Dipping Sauce
¼ cup white vinegar
2 tablespoons soy sauce
1 tablespoon brown sugar
Pinch of red chili flakes (optional)
PROCEDURE
Prepare the vegetables and combine the batter ingredients. In a large bowl, whisk together the all-purpose flour, cornstarch, beaten egg, water, salt, and pepper until you have a smooth, thin batter. Then, add the julienned carrots and sweet potato, thinly sliced onion, and minced garlic, stirring to coat the vegetables evenly.
Gently fold in the seafood to complete the fritter mixture. Add the thawed shrimps and the mussel meat to the vegetable and batter mixture, gently folding everything together until the seafood is evenly distributed, being careful not to break the shrimp or mussels.
Fry the Seafood Ukoy until they are golden brown and crispy. In a deep pan or wok, heat enough oil for deep frying over medium-high heat. Carefully spoon a portion of the seafood and vegetable mixture into the hot oil, flattening it slightly with the back of the spoon, and fry for 2-3 minutes per side, or until the fritters are golden brown and crispy on the outside and cooked through.
Prepare the simple dipping sauce and serve the ukoy hot. While the fritters are frying, mix the white vinegar, soy sauce, and brown sugar in a small bowl until the sugar dissolves, adding a pinch of chili flakes if you prefer some heat. Serve the crispy Seafood Ukoy immediately with the dipping sauce on the side.
NOTES:
Pacific Bay Cooked and Peeled Shrimps are a convenient addition to this recipe, as they are already cleaned and cooked, saving you prep time.
Pacific Bay Whole Mussels are also a great choice, as they come cleaned and pre-cooked, allowing you to easily remove the meat and add it to the fritter mix.
Ingredient Alternatives: If you don't have sweet potato, you can use green papaya, bean sprouts, or even shredded cabbage.
Serving Suggestions: Seafood Ukoy is a fantastic appetizer, but it can also be served as a side dish with hot steamed rice.