Filipino Shrimp Fritters (Ukoy or Okoy)
"Ukoy or Okoy Recipe is a delicious dish that is very popular in the Philippines, it is an easy to cook and very flavorful Filipino appetizer. Ukoy is prepared with whole small shrimps with head and shell on, mixed in flour, cornstarch and egg batter and deep fried until crispy. Other places in the Philippines has created their own variation of Okoy or Ukoy. Some instead of using sweet potato as the main ingredient others use squash, papaya or togue. Ukoy is even more delicious if you accompany it with vinegar dipping sauce."
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1⁄2 cup medium-sized shrimp, heads and skin removed (use the whole shrimp if you have small ones )
- 1 cup thinly sliced sweet potatoes (Kamote ) or 1 cup grated sweet potato (Kamote )
- 1⁄4 cup thinly sliced carrots or 1/4 cup grated carrot
- 1⁄8 cup green onion, thinly sliced
- 1⁄2 cup flour
- 1⁄4 cup cornstarch
- 1 egg, beaten
- 1⁄3 cup water
- 1 tablespoon fish sauce
- 2 garlic cloves, minced
- 1 dash fresh ground black pepper
- 1 cup oil, for frying
- 2 garlic cloves, minced
- 1 teaspoon sugar
- 1⁄4 cup white vinegar
- 2 tablespoons patis or 2 tablespoons fish sauce
- 2 birds eye chilies, chopped
directions
- Mix together in a bowl the flour, corn starch, egg, garlic, water, fish sauce and pepper. Mix it very well and make sure it’s free from lumps and set aside.
- Wash and peel the sweet potato and carrots then grate it but in you do not have a grater, slice thinly as you can. Then slice the green onions.
- Add the sweet potato, green onions, carrots and shrimp into the batter mixture and mix well.
- In a frying pan, heat oil just enough to deep fry 2 fritters at a time. Using a slotted spoon, scoop Vege-shrimp batter allowing excess batter to drip off and place in a pan like mini pancakes, frying each side until crispy and lightly brown.
- Once cooked, drain each Ukoy fritters on a paper towel to get rid excess oil.
- Prepare the vinegar dip by mixing the last 7 ingredients and mix well, transfer in small bowl and serve warm.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
