Prep. Time   10 minutes

Cook Time  10 minutes

Total Time   20 minutes

Yield             8 servings


  • 1 cup shrimps, cleaned
  • 1 cup cornstarch
  • ¼ cup flour
  • 1½ cups mung bean sprouts (togue)
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 piece raw egg
  • ¼ teaspoon baking powder
  •   cups water
  • 2 cups cooking oil


  1. Combine cornstarch, flour, baking powder, egg, water, salt, and ground black pepper then stir until diluted.
  2. Add the shrimps and mung bean sprouts in the mixture and lightly stir to distribute.
  3. Heat a frying pan or small cooking pot and pour-in the cooking oil.
  4. When the oil is hot enough, scoop about 2 to 3 tablespoons of the mixture and quickly (but cautiously) drop it in hot oil.
  5. Cook each side for 2 to 3 minutes or until the color turns golden brown. Please note that cooking time may vary. Repeat this step until the entire mixture is consumed.
  6. Remove the deep-fried ukoy from the pan and place in a plate lined with paper towel to absorb the oil.
  7. Remove the paper towel and serve with sinamak (spiced vinegar).
  8. Share and Enjoy!

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