Shrimp and Mango Ukoy Fritters

2019 Pairings - Asia - Philippines) Crispy sweet potato fritters made with rice flour batter filled with mango, shrimp, bean sprouts, and green onions, deep fried until golden brown served with sinamak, a spicy vinegar-garlic dipping sauce.

Shrimp and Mango Ukoy Fritters

Total TimeTotal Time: 20 minutes

ServingsServings: 10


4 cups white vinegar

2 cups birds eye chili minced

¼ cup fresh ginger chopped

½ cup garlic chopped

½ cup onion sliced

2 cups rice flour

2 cups corn starch

2 teaspoons annatto powder

2 cups water

2 Tablespoons fish sauce

2 teaspoons salt

4 cups DOLE Chef-Ready Cuts Mango Cubes thawed

4 cups sweet potato grated

2 cups shrimp 51-60 size head-on dried

1 cup green onion diced

as needed oil for frying

30 each shrimp and mango ukoy fritters prepared sub-recipe

5 cups spicy vinegar garlic dipping sauce sub-recipe


  1. To Prepare Spicy Vinegar Garlic Dipping Sauce:

    1. Mix white vinegar, birds eye chili, ginger, garlic and onion in a bowl until well blended. Set aside.

  2. To Prepare Shrimp & Mango Ukoy Fritters:

    1. In large bowl, combine rice flour, corn starch, annatto powder, water, fish sauce and salt. Mix until smooth.

    2. Fold in mango cubes, sweet potato, shrimp and green onion.

    3. Heat oil in shallow pan.

    4. Spoon 1/2 cup portions of mixture into hot oil and fry until golden brown. About 3 to 3.5 minutes.

  3. To Serve:

    1. Serve 3 prepared fritter with a 1/2 cup side of vinegar garlic dipping sauce.

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