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Tito Jimmy’s Ukoy Recipe

Prep Time10 mins
Cook Time2 mins
Total Time12 mins
Servings: 10


  • 1 carrot
  • 1 big handful of bean sprouts mung or soy
  • 4 scallions
  • 10 small shrimp
  • 1/2 cup flour
  • 1/4 cup cornstarch
  • 1 egg beaten
  • 2/3 cup water
  • 3 tsp fresh cracked black pepper
  • 2-3 tsp. fish sauce I do 2 if I use dried shrimp
  • 2 cloves garlic minced and then made into a paste with your knife


  • You must either have a deep iron skillet, fry-daddy or a wok that can hold about 2-3 inches of peanut oil.
  • Bring the peanut oil to about 330-360ºF degrees and hold it there. USE AN OIL THERMOMETER.
  • Once you have the oil just right, shape the Ukoy mixture onto a metal Asian ladle/wire mesh. Sometimes I use a spatula and a metal ring/mold.
  • Quickly slide the mixture into the hot oil.
  • You only need about 1 minute on each side and then you are done.