UKOY (SHRIMP AND VEGGIE FRITTERS)
This simple Filipino dish is full of flavor and comes together quickly. Alexis Rivera (she/her) is a 2nd generation Filipino American and of Spanish, English, Chinese, and Polynesian decent. She comes from a long line of extraordinary cooks and was taught by her father, titas (aunts), lola (grandmother) and abuelita. Alexis has reconnected with her many cultures and bonded with her family as she finds new, healthier ways to prep the foods she and her family grew up eating and loving without abandoning her roots.
Provided by Alexis Rivera
Categories Main Course
Number Of Ingredients 4
Steps:
- SQUEEZE any excess water from shrimp with a clean towel and roughly chop.
- COMBINE 2 bags of shredded carrots with the shrimp and green scallions.
- TOSS in about 2-3 tbsp. arrowroot powder or until everything is lightly coated.
- PREHEAT large skillet with plenty of avocado oil, about 1/2 inch from the bottom of the pan.
- GENTLY drop a small handful of your shrimp and veggie mixture in the oil and shallow fry on med-high heat. Watch closely and adjust heat if they brown too quickly. Turn occasionally to crisp evenly.
- DRAIN on a paper towel or cooling rack and immediately sprinkle with sea salt.
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 (SHRIMP AND VEGETABLE FRITTERS)
Provided by Liza A
Time 50m
Yield 6 pieces
Number Of Ingredients 10
Steps:
- Combine together batter ingredients. Mix until smooth. Stir in bean sprouts, tofu, green onions and shrimp.
- Heat oil in a frying pan over medium high heat. Scoop two large spoonful of mixture in hot oil; flatten with the back of the spoon. Fry until golden brown and crispy on both sides, about 5 minutes. Drain.
- Repeat process until all mixture has been used.
- Serve with vinegar garlic dipping sauce.
OKOY OR UKOY (SHRIMP AND VEGETABLE FRITTERS)
Okoy or ukoy is a lightly battered, crispy fritter made with shrimp and vegetables. It is delicious and even better when paired with a spicy vinegar dipping sauce.
Provided by Nora Rey
Categories Main Course Side Dish
Time 40m
Number Of Ingredients 17
Steps:
- Combine the vinegar, sugar, minced shallot, and chopped chilies in a bowl.
- Add salt and pepper to taste. Mix them together.
- Combine the squash, carrots, onions, and cilantro in a large bowl. Season with salt and pepper.
- If you're using tiny shrimps, wash them multiple times and remove any foreign bodies. They are sharp on both ends, so be careful when cleaning them.
- If you're using regular-size shrimp, peel them and remove the vein. Feel free to slice, chop, or cut them.
- Combine with the vegetables. Season with salt and pepper.
- Combine the rice flour, baking powder, fish sauce, and ¾ cup water in a cup. Mix them well. The batter will be thin and smooth, like a slurry.
- Pour it over the shrimp and vegetables. Toss them together.
- Set a skillet over high heat and add about an inch of oil. To test if the oil is ready, dip a wooden spoon handle or a chopstick. It should steadily bubble around it.
- Scoop about half a cup of the mixture, flatten it on a large spoon or turner, then slide it into the hot oil.
- Fry each side for about 2 minutes until golden brown. Drain them on paper towels.
Nutrition Facts : Calories 501 kcal, Carbohydrate 19 g, Protein 6 g, Fat 45 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 37 mg, Sodium 261 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 41 g, ServingSize 1 serving
UKOY (FILIPINO SHRIMP AND VEGETABLE FRITTERS)
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
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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