Okoy Recipes

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

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

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