Printed September 1, 2026
Filipino Ukoy Fritters with Glass Noodle Nests
Shrimp and vegetable fritters achieve a nest-like appearance as glass noodles crisp into golden tangles. The air fryer creates maximum surface area for crunch while keeping the shrimp inside perfectly tender.
Ingredients
- 50g glass noodles (bean thread noodles)
- 200g small shrimp, peeled and chopped
- 1 medium sweet potato, grated
- 100g bean sprouts
- 3 green onions, sliced thin
- 80g rice flour
- 2 tablespoons cornstarch
- 1 egg, beaten
- 1 teaspoon fish sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- Cooking spray
Preparation
Ukoy represents Filipino ingenuity: take whatever's available—shrimp, vegetables, noodles—bind it minimally, and fry until barely holding together but magnificently crispy. The traditional version requires careful oil temperature management and often results in greasiness. The air fryer eliminates both concerns while creating even more dramatic texture as the glass noodles fan out into crispy webs.
Preparation
- Soak glass noodles in warm water for 10 minutes until softened. Drain thoroughly and cut into 5cm lengths with scissors.
- In a large bowl, combine chopped shrimp, grated sweet potato (squeeze out excess moisture), bean sprouts, and green onions.
- Add glass noodles, rice flour, cornstarch, beaten egg, fish sauce, salt, and pepper. Mix gently but thoroughly. The mixture should be just barely bound together—it will look loose and messy.
Forming and Air Frying
- Preheat air fryer to 190°C.
- Cut parchment paper into 10cm squares—you'll need about 8.
- Place one parchment square on your work surface. Take a large spoonful of the mixture and form it into a rough patty about 1cm thick directly on the parchment. Let noodles stick out wildly—they'll crisp beautifully.
- Spray the top generously with cooking spray.
- Carefully transfer parchment with fritter into air fryer basket. Fit as many as possible without overlapping.
- Cook for 8 minutes, then carefully flip (discard parchment), spray again, and cook 7 more minutes.
- Increase temperature to 200°C for a final 3 minutes to maximize crispness.
The glass noodles should be golden and shatter when bitten, while the interior remains bound but tender. Serve with spiced vinegar dipping sauce and expect them to disappear quickly. These don't hold well, so eat them within 15 minutes of cooking.
