Pinoy Okoy Food

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.

OKOY RECIPE

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.

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.

HOW TO COOK UKOY (BEAN SPROUTS AND SHRIMP FRITTERS)

Steps:

• In a bowl combine flour, cornstarch, salt, pepper, egg and water. Beat with a whisk or fork the ingredients until it forms a smooth batter.
• Then add the shrimps, bean sprouts and shredded carrots. Mix until the three ingredients are wll coated with batter.
• In a deep frying pan, heat cooking oil until hot. Then using a laddle or sandok, scoop about 1/8 cup of the mixture and pour in hot cooking oil.
• Cook each side for about 3 minutes or until golden brown and crispy. Place on a colander or paper towel to drain excess oil.
• Cooking may vary depending on the cooking oil temperature and size of the fritters.
• Do the same cooking method on the rest of the mixture. Serve with a mixture of vinegar, sliced onion, crushed peppercorns and crushed garlic dipping sauce.

SQUASH OKOY (FILIPINO KALABASA FRITTERS)

Steps:

• In a medium bowl, stir 1/2 cup flour, 1/4 cup cornstarch, 1 egg, 1/3 cup water, 1 tablespoon fish sauce, 2 cloves minced garlic, salt and pepper until smooth.
• Add 1 cup kabocha squash, 1/4 cup carrots and 1/4 cup green onions and stir until well combined.
• Put about a cup of oil in a large skillet and once it's hot enough, scoop about a heaping 1/4 cup squash batter into the oil, flatten slightly and fry on medium heat until the bottom turns a light golden brown. Flip and fry until the other side is golden brown too.
• Put the fried fritters on a tray lined with paper towels to drain the excess oil. Serve immediately.

FILIPINO SHRIMP FRITTERS (UKOY OR OKOY)

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.

HOW TO COOK TUNA VEGETABLE OKOY

Steps:

• In a mixing bowl, combine flour, cornstarch, egg, water, salt and pepper. Mix until the batter is smooth and all the lumps disappear.
• Drain the tuna chunks and flake it using a fork or spoon.
• Then in the mixing bowl add the carrot, squash, sweet potato, bell pepper, tuna chunks, garlic, onion and spring onions.
• Mix the ingredients thoroughly until the veggies are well coated with the batter.
• Heat cooking oil in a frying pan about an inch deep. When oil is hot enough, scoop the okoy mixture using a small laddle and pour in the frying pan and shape it like a patty.
• Make 2 to 3 patties on each batch and avoid them sticking on each other. Fry the patties until golden brown on each sides, top and bottom.
• Then transfer to a paper towel lined plate and serve with vinegar dipping sauce (see recipe below).
• Mix all the dipping sauce ingredients in a bowl until the sugar is dissolved.