Filipino Shrimp Fritters Ukoy Or Okoy Recipes

UKOY

Ukoy image

Filipino shrimp and vegetable fritters are crispy, tasty, and seriously addictive. Delicious as snack, appetizer, or side dish!

Provided by Lalaine Manalo

Time 40m

Number Of Ingredients 18

Ingredients

1 medium green papaya, peeled, seeded and shredded
1 egg, beaten
1 cup cornstarch
1/2 cup flour
1 cup water
1 teaspoon fish sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 small kalabasa, peeled, seeded and julienned
3 shallots, peeled and sliced thinly
1/2 cup green onions, chopped
canola oil
1/2 pound small shrimps, tendrils trimmed
1 cup vinegar
2 to 3 Thai chili peppers, minced
1/2 small red onion, peeled and diced
4 cloves garlic, peeled and minced
salt and pepper to taste

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

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

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

Categories Appetizer

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