Ukoy or Okoy Recipe is a delicious dish that is very popular in the Philippines. It is easy to cook and very flavorful Filipino appetizer some also serve this as snacks. The traditional Okoy uses galapong (soaked glutinous rice flour) as the batter then they added spices such as onion, garlic, salt, and scallions.
This Okoy Recipe 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 variation of Okoy. Some instead of using sweet potato as the main ingredient others use squash, papaya, or togue.
INGREDIENTS
1/2 cup medium sized shrimps heads and skin removed ( use the whole shrimp if you have small ones )
1 cup sweet potato Kamote , thinly sliced or grated
1/4 cup carrots grated or thinly sliced
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
2 cloves garlic minced
a dash of freshly ground black pepper
1 cup oil for frying
Vinegar Dip:
2 cloves garlic minced
1 tsp. sugar
1/4 cup white vinegar
2 tbsp. Patis or Fish sauce
2 birds eye chillies chopped
INSTRUCTIONS
Mix in a bowl the flour, corn starch, egg, garlic, water, fish sauce, and pepper. 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, thinly slice 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 two Okoy 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 all ingredients and mix well, transfer in a small bowl, and serve warm.
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