Ukoy na Togue | Bean Sprout and Shrimp Fritters
Ukoy na Togue made with beans sprouts, carrots, and shrimp. Crispy and tasty, these vegetable fritters are the perfect snack!
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How to Make Ukoy na Togue
✅Ingredients
1 egg, beaten
1 cup cornstarch
1/2 cup flour
1 cup water
1 teaspoon fish sauce
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon annatto powder
1 pound mung bean sprouts
2 large carrots, peeled and julienned
4 shallots, peeled and sliced thinly
canola oil
½ pound medium shrimps, tendrils trimmed
✅Instructions
In a large bowl, combine egg, cornstarch, flour, water, fish sauce, salt, and pepper. Whisk together until well-blended and smooth. Add annatto powder and stir until dispersed and the batter is lightly colored.
Add bean sprouts, carrots, and shallots and gently stir to combine.
In a large skillet over medium heat, heat about 2 inches deep of oil.
On a large spoon, place about 2 to 3 tablespoons of the ukoy mixture and press 1 to 2 shrimps on top. Gently slide mixture into hot oil and cook for about 3 to 4 minutes on each side or until golden brown and crisp.
With a slotted spoon, remove from heat and drain on a wire rack set over a baking sheet. Serve immediately with spiced vinegar dip.
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How to Cook Ginisang Togue with Shrimp and Tofu
Mung bean sprouts stir fried with shrimp and fried tofu. This easy to cook Filipino dish can be prepared during regular days. It is best paired with warm rice.
Ginisang togue ingredients:
12 ounces bean sprouts
8 ounces extra firm tofu
12 pieces shrimp, shell removed
1 red bell pepper, julienne
1 green bell pepper, julienne
1 tomato, cubed
1 onion, sliced
4 cloves garlic, minced
1 1/4 cups cooking oil
2 tablespoons oyster sauce
ground black pepper to taste