How to make Ukoy Recipe.
Ukoy or Okoy Recipe. Ukoy is a native Filipino street food snack. This recipe has a wide range of vegetable combinations and versions to choose from. The original Ukoy recipe is made from “kalabasa” or squash, bean sprouts, scallions with fresh baby shrimps and cooked deep fried. In this recipe, I used “camote” or sweet potato, carrots, scallions, and baby shrimp.
Ukoy Ingredients:
- ½ cup baby shrimps, trimmed heads and skin on
- 1 cup sweet potato, thinly sliced or grated
- ¼ cup carrots, thinly sliced or grated
- 1/8 cups green onions, thinly sliced
- 1/2 cup flour
- 1/4 cup cornstarch
- 1 egg, beaten
- 1/3 cup water
- 1 tbsp. fish sauce
- 1 cloves garlic, minced
- 1 freshly ground black pepper
- 1 cup oil, for frying
Vinegar Dip:
- 1 clove garlic, minced
- 1 tbsp. sugar
- 1/4 cup white vinegar
- 2 tbsp. soy sauce
- 2 birds eye chillies, roughly chopped
Ukoy Procedure:
- In a deep bowl mix together flour, corn starch, egg, garlic, water, fish sauce and pepper. Mix well and make sure it’s free from lumps and set aside. Wash and peeled sweet potato and carrots, slice thinly as you can or for fast and easy prep use a grater and slice green onions as well. Add vegetables and shrimp into the batter mixture and mix well.
- In a 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 crisp and lightly brown. Drain each fritter on a paper towel to get rid excess oil. Prepare the vinegar dip by mixing all ingredients and mix well, transfer in small bowl and serve warm.
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Hot, crispy and addictive Ukoy “Shrimp Fritters” with simple Garlic-Vinegar dip. A heavy yet comforting kakanin to enjoy at breaktime, a perfect afternoon meryenda. For me the lighter the Ukoy batter is, the better!