Label
All
0
Clear all filters

Philippines Beansprout and Prawn Fritters

Rate this recipe

Preparation info
  • makes

    40-50

    small ukoy to be served as canapés
    • Difficulty

      Medium

Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

  • About

This is a most delicious snack, based on one which in the Philippines is called ukoy and usually appears at tea time. However, I wanted my version to be served with pre-dinner drinks, so I’ve made it spicier than the original and replaced minced pork and whole prawns with chopped tofu, minced prawns and grated carrots. These fritters can be deep- or shallow-fried; if you are making a lot of them for a party, however, I recommend deep-frying in a fryer or a wo

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title