Ukoy Recipe Filipino Shrimp Fritters Food

OKOY RECIPE

Okoy Recipe image

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

Time 55m

Number Of Ingredients 17

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)
2 cloves garlic (minced)
1 tsp. sugar
1/4 cup white vinegar
2 tbsp. Patis or Fish sauce
2 birds eye chillies (chopped)

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 RECIPE - FILIPINO SHRIMP FRITTERS

Ukoy Recipe - Filipino Shrimp Fritters image

Get this easy Ukoy recipe, Filipino crunchy shrimp fritters using sweet potato. A popular Filipino snack that can also be served as an appetizer or main dish.

Provided by Bebs

Categories Appetizer Side Dish

Time 25m

Number Of Ingredients 10

Ingredients

1/4 cup flour
1 cup cornstarch
1 cup water
1/4 teaspoon ground black pepper
1-2 teaspoons salt (- adjust to your preference )
1 teaspoon annatto/achuete powder ((can be more or less))
1 cups small shrimps (+ some for toppings)
2 cups grated sweet potatoes
oil (- for frying)
spiced vinegar (- for dipping)

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)

Filipino Shrimp Fritters (Ukoy or Okoy) image

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

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

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

UKOY (FILIPINO SHRIMP AND VEGETABLE FRITTERS)

Ukoy (Filipino Shrimp and Vegetable Fritters) image

Crisp, juicy shrimp and vegetable fritters paired with a spiced vinegar for dipping.

Provided by Kristina Razon

Categories Snack Appetizer

Time 55m

Yield 8

Number Of Ingredients 16

Ingredients

For the Dipping Sauce:
1/2 cup (120ml) cane vinegar
2 teaspoons (10ml) fish sauce
2 medium garlic cloves, minced
1 bird's eye chile, stemmed and thinly sliced
For the Ukoy Fritters:
8 large shrimp (about 4 ounces; 115g), peeled and deveined
2 teaspoons (10ml) fish sauce
2 teaspoons (10ml) soy sauce
6 ounces (about 2 cups; 170g) mung bean sprouts
4 small carrots (about 8 ounces; 225g), peeled and cut into 2 1/2-inch-long by 1/4-inch-thick matchsticks
1 small sweet potato (about 8 ounces; 225g), peeled and cut into 2 1/2-inch-long by 1/4-inch-thick matchsticks
9 fluid ounces (265ml) ice-cold water
6 ounces (1 cup; 170g) white rice flour
1 teaspoon (4g) Diamond Crystal kosher salt plus more for seasoning; for table salt, use half as much by volume
5 cups (1.2L) vegetable oil or other neutral oil for frying

Steps:

For the Dipping Sauce : In a small bowl, stir together vinegar, fish sauce, garlic, and chile; set aside.
For the Ukoy Fritters : In a separate small bowl, combine shrimp, fish sauce, and soy sauce; set aside to marinate for at least 10 minutes and up to 30 minutes.
In a large bowl, combine bean sprouts, carrots, and sweet potato, and toss to combine. In a medium bowl, whisk together water, rice flour, and salt until smooth. Using a rubber spatula, add batter to large bowl with vegetable mixture, and fold together until vegetables are evenly coated.
Heat oven to 200°F (95°C). Set a wire rack in a rimmed baking sheet. In a Dutch oven, heat oil over medium-high heat to 375°F (190°C). To form ukoy fritters, use your fingers to mound roughly 1/2 cup (85g) of the vegetable mixture in single layer in a large heatproof spoon. Nestle 1 shrimp in the center, top with a second 1/2 cup (85g) of vegetable mixture, and gently press down to form a 3-inch disc. Using another large heatproof spoon or spatula, carefully slide ukoy off spoon into oil (don't worry if the ukoy separates slightly during frying), then form a second ukoy, and slide into oil. Fry until golden brown on bottom side, about 2 minutes. Using a slotted metal spatula, carefully flip ukoy over and continue to fry until golden brown on second side, about 2 minutes. Transfer to prepared baking sheet, season lightly with salt, then transfer to oven to keep warm.
Using a spider skimmer, skim any browned bits of batter from oil, and discard. Return oil to 375°F (190°C) and repeat process with remaining vegetable mixture and shrimp.
Transfer ukoy to a plate and serve immediately with dipping sauce.

Nutrition Facts : Calories 220 kcal, Carbohydrate 28 g, Cholesterol 18 mg, Fiber 3 g, Protein 6 g, SaturatedFat 1 g, Sodium 639 mg, Sugar 4 g, Fat 9 g, UnsaturatedFat 0 g

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