Tortang Alamang
Crisp-edged Filipino tiny-shrimp fritters served with sharp chilli vinegar.
Ingredients
Measure and prepare everything before you begin cooking.
- 300 g fresh or thawed tiny shrimp (alamang), rinsed and drained very well
- 2 large eggs
- 90 g plain flour
- 30 g cornflour
- 80–100 ml cold water
- 1 small carrot, cut into fine matchsticks
- 1 small red onion, thinly sliced
- 3 spring onions, finely sliced
- 3 garlic cloves, finely chopped
- 1 tbsp fish sauce
- ½ tsp freshly ground black pepper
- Neutral cooking oil, for shallow-frying
- Spiced cane vinegar, to serve
Instructions
- 1
Rinse the tiny shrimp briefly in a fine sieve, check carefully for grit or shell fragments and drain thoroughly. Spread on a clean towel and pat dry so the batter stays crisp.
- 2
Whisk the eggs, 80 ml cold water, fish sauce and pepper in a large bowl. Add the flour and cornflour and whisk only until combined; a few small lumps are better than an overmixed batter.
- 3
Fold in the shrimp, carrot, red onion, spring onion and garlic. The mixture should hold together on a spoon without becoming thick and doughy; add the remaining water a teaspoon at a time only if needed.
- 4
Pour oil to a depth of about 1 cm into a heavy frying pan and heat over medium-high heat to about 175°C. Test with a small drop of batter—it should sizzle immediately without burning.
- 5
Spoon heaped ¼-cup portions into the oil and flatten gently. Fry without crowding for 2–3 minutes per side, until deeply golden, crisp at the edges and the shrimp are fully opaque. Drain on a rack rather than stacking.
- 6
Serve hot with spiced cane vinegar. If holding briefly, keep the fritters in a single layer in a 100°C oven so steam does not soften their edges.
About Tortang Alamang
Tortang alamang turns tiny fresh shrimp into crisp, savoury fritters held together with egg and a light batter. It sits happily between ulam and merienda and is especially good with the sharp contrast of chilli vinegar.
Ingredient swaps wherever you cook
- Fresh tiny shrimp: use thawed frozen tiny shrimp, drained and dried very well.
- Cornflour: use rice flour for a similarly crisp edge.
- Cane vinegar: use coconut vinegar or unsweetened apple-cider vinegar for the dipping sauce.
How to know it is ready
- The drained shrimp should feel moist but not drip water.
- Oil at about 175°C makes the batter sizzle immediately without smoking.
- The centre should be set, the shrimp opaque and the lacy edges deep golden.
Common mistakes and fixes
- Soft fritters: the shrimp were too wet or the oil was too cool.
- Heavy texture: use only enough batter to bind the shrimp and do not overmix.
- Raw centre: flatten each portion and avoid making oversized fritters.
Family and regional variations
- Add finely shredded cabbage, bean sprouts or sweet potato.
- Use chopped green chilli for gentle heat.
- Make smaller two-bite fritters for parties and shorten the frying time.
Storage and reheating
Fritters are crispest immediately. Refrigerate leftovers for up to 2 days and reheat on a rack in a 200°C oven or air fryer until piping hot and crisp. Do not refry from cold in deep oil.
What to serve with it
Serve with steamed rice as ulam or on its own for merienda with spiced vinegar, cucumber and tomato.
Tortang Alamang FAQs
Is tortang alamang the same as ukoy?
They overlap, but tortang alamang is usually more egg-bound and shrimp-forward, while many ukoy recipes feature a lacy flour batter with vegetables or sweet potato.
Can I use fermented bagoong alamang?
No. This recipe uses fresh tiny shrimp; fermented shrimp paste is a seasoning with a very different texture and salt level.
How do I keep the fritters crisp?
Drain the shrimp well, keep the oil hot, fry in small batches and place cooked fritters on a rack rather than stacking them.
Cooking guidance: Follow current food-safety advice and the instructions for your equipment.
