Filipino Shrimp and Vegetable Fritters
Ukoy, also known as Okoy, is a popular Filipino fritter made with shrimp and a mix of fresh vegetables. My version combines sweet potatoes, bean sprouts, and onions in a batter of cornstarch, eggs, and sometimes rice flour for an extra crispy finish.
Deep-fried to golden perfection, Ukoy offers a delightful contrast between its crunchy exterior and the tender shrimp and vegetables inside. Often served with a tangy vinegar dipping sauce, this dish is perfect as a snack or appetizer. Ukoy is more than just a treat—it’s a nostalgic reminder of family gatherings and the vibrant street food culture of the Philippines.
Ingredients
For the batter:
Dipping sauce:
Instructions
Prepare the Batter:
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In a mixing bowl, combine the rice flour, cornstarch, egg, garlic powder, salt, pepper, and annatto powder. Gradually add water while stirring until a smooth batter forms.
Add Vegetables:
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Mix the bean sprouts, onions, and julienned sweet potatoes into the batter, ensuring that all ingredients are evenly distributed.
Heat the Oil:
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Heat oil in a frying pan over medium heat, preparing for deep frying.
Shape the Ukoy:
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Place a portion of the mixture on a plate and shape it into a patty. Top the ukoy with a shrimp and flatten it slightly.
Fry the Ukoy:
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Carefully slide the prepared mixture into the hot oil. Fry for at least 2 to 3 minutes or until the bottom is golden brown before flipping it over.
Drain the Ukoy:
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Once cooked, remove the ukoy from the oil and drain the excess oil on a strainer or paper towel.
Prepare the Dipping Sauce:
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In a small bowl, combine the vinegar, soy sauce, ground black pepper, shallot, minced garlic, salt, and red chilies (if using). Stir well to combine.
Serve:
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Serve hot, paired with the tangy vinegar dipping sauce.
Maricel's Tips
Keeping the batter cold helps create a crispier fritter. Mix your ingredients just before frying and use chilled water or ice cubes to maintain a low temperature. This contrast with the hot oil ensures a crunchy texture.
Avoid overcrowding the pan, as it lowers the oil temperature and results in soggy fritters. Fry a few at a time to maintain even cooking and achieve that golden, crispy finish.
Both "okoy" and "ukoy" are correct and refer to the same Filipino fritter dish. The spelling "okoy" is more commonly used, but "ukoy" is also widely recognized. The choice of spelling can vary by region and personal preference.
