Ukoy or shrimp fritter has a variety of options in other Asian countries aside from the Philippines. But what sets our version apart is its crisp rounds. Its crispiness is usually complemented by a flavorful dipping sauce of mixed vinegar, garlic and pepper. A perfectly cooked ukoy can only be achieved with the use of high quality cooking oil. In this recipe, find out how Golden Fiesta Palm oil brought the exact crispiness of the dish, giving it a distinct Pinoy flavor.

  • Required cooking skill level

  • 2-5
    persons serving
  • 25
    minutes preparation time
  • cooking time


  1. 1 cup Fresh alamang
  2. 1 cup Sliced kalabasa strips
  3. 1/4 cup Togue
  4. 1/3 cup Cornstarch
  5. 1/4 cup Water
  6. 1/2 tsp UFC Iodized Salt
  7. 1/4 tsp UFC Ground black pepper
  8. 4 Tbsp Annatto oil
  9. 2 cups Golden Fiesta Palm Oil, for frying


  1. 1/4 cup Golden Fiesta Palm Oil
  2. 1 Tbsp Annatto seeds


  1. 1/2 cup Datu Puti Vinegar
  2. 2 Cloves garlic, minced
  3. 1/4 tsp UFC Ground black pepper


  • 1 In a bowl, combine alamang, kalabasa strips, togue, cornstarch, and water then season with salt and pepper.
  • 2 Make annatto oil: In a pan, heat Golden Fiesta Palm Oil, add annatto seeds, then turn the heat off. Allow seeds to steep for 5 minutes. Discard seeds. Add annatto oil to the ukoy mixture and mix well.
  • 3 Heat Golden Fiesta Palm Oil in a pan. Add 1/4 cup of the ukoy mixture, forming a circle at least 1/4-inch thick, and fry until golden brown.
  • 4 In a bowl, combine Datu Puti Vinegar, garlic and pepper. Serve it on the side.

Loved our shrimp fritter recipe? Our Rellenong Alimasag recipe is another seafood recipe that you will love.

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