OKOY RECIPE
Okoy crispy fritters are best with spiced vinegar for dipping. Usually served as an afternoon snack, or as an appetizer paired with a beer in some local restaurants.
Provided by Ed Joven
Categories Appetizer
Time 55m
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : ServingSize 250 g, Calories 320 kcal, Carbohydrate 30 g, Protein 35 g, Fat 10 g, Cholesterol 70 mg, Sodium 250 mg, Sugar 2 g
UKOY
Steps:
- In a bowl, combine shredded papaya and about 1 tablespoon salt. Let sit for about 10 minutes and using hands, squeeze to dispel juices. Rinse under cold running water and squeeze to remove excess liquid.
- In a large bowl, combine egg, cornstarch, flour, water, fish sauce, salt, and pepper. Whisk together until well-blended and smooth.
- Add papaya, kalabasa, shallots and green onion to batter and stir to combine.
- In a large skillet over medium heat, heat about 2-inch of oil until hot.
- On a large spoon, place about 2 to 3 tablespoons of the mixture and press 1 to 2 shrimps on top.
- Gently slide mixture into the hot oil and cook for about 3 to 4 minutes on each side or until golden brown and crisp. Cook in batches as necessary.
- Remove from heat and drain on a wire rack set over a baking sheet. Serve hot with spiced vinegar dip.
Nutrition Facts : Calories 150 kcal, Carbohydrate 22 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 61 mg, Sodium 393 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
UKOY RECIPE - FILIPINO SHRIMP FRITTERS
Steps:
- In a bowl, combine flour, cornstarch, salt and ground pepper. Add the water and whisk together until well-blended and smooth. Stir in annatto/achuete powder to the mixture and mix well until color is evenly distributed.
- Add 1 cup shrimps and grated sweet potato in the mixture and lightly stir to distribute.
- Heat oil in a skillet or frying pan over medium-high heat.
- Fill a small saucer evenly with about 2-3 tablespoon of the mixture and add 2-3 more shrimps on top. Gently tilt the saucer to slide the mixture into the hot oil and cook for about 3 to 4 minutes on each side or until they turn golden brown.
- Transfer the deep-fried ukoy in a plate lined with paper towel to absorb the excess oil.
- Serve while still hot with spiced vinegar.
Nutrition Facts : Calories 119 kcal, Carbohydrate 24 g, Protein 4 g, Cholesterol 40 mg, Sodium 727 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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.
Provided by JackieOhNo
Categories Filipino
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 645.4, Fat 56, SaturatedFat 7.5, Cholesterol 46.5, Sodium 1106.4, Carbohydrate 31.8, Fiber 2.2, Sugar 4.7, Protein 5.2
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OKOY / UKOY (SHRIMP FRITTERS) - EASY FILIPINO COOKING
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- Make the batter. Combine cornstarch, all-purpose flour and baking soda in a bowl. Make a well in the center, then stir in 1/4 cup of cold water to make a smooth batter. Add salt, pepper and minced shallot.
- Coat the shrimp and vegetables with batter. Toss the shrimp, bean sprouts and sweet potato strips into the batter and give the mixture a good stir until everything is coated.
- Cook the fritters. In a large non-stick frying pan over medium-high heat, add vegetable oil just enough to cover the pan as want to cook the fritters in just a touch of oil. Spoon out a heap of the mixture with a tablespoon into the pan to form fritters. Cook in batches for 3 minutes on each side, or until golden, firm and cooked through. Repeat with the remaining mixture, adding more oil to the pan, if needed. Drain on a paper towel.
- Make the dipping sauce. Stir together vinegar, garlic, salt and pepper in a small bowl, then serve with the fritters.
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