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Shrimp & Vegetable Fritters


Usually sold in the streets and eaten as snacks.  I serve this as a starter or as a sharing plate at my parties. It’s a great finger food and I can assure you it’s one my diners’, family and friends’ favourites!

This little gem is fried to a crisp; a mixture of shrimps, beansprouts, spring onions,  carrots and seasoning. Served with spiced vinegar on the side or some toyomansi (soy sauce and Kalamansi dip). Every time I make this either for parties at home or for my supperclub it is always a hit! It’s crunchy, simple and so tasty!




300g small shrimps, cleaned

200g corn flour

150g plain flour

120g beansprouts

120g grated carrots

100g spring onions, chopped

1/2 tbsp salt

1/2 tbsp ground black pepper

1 raw egg

cooking oil



In a large bowl place shrimps, grated carrots, beansprout and mix well.


Add corn flour, plain flour, egg, salt and ground black pepper. Mix until the all the ingredients are combined well.


On medium to high heat pour the cooking oil into the frying pan, wait for the oil to heat up before cooking the ukoy mixture.


Using a tablespoon measure the mixture before adding it into the frying pan, flatting it as you put it down. Fry them each side until golden brown. Once cooked take them out of the pan and into a dish lined with kitchen roll to absorb the oil


This dish perfect with spiced vinegar or sweet chili sauce or on its own!

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