Crispy Okoy, also known as Ukoy, is a popular Filipino snack or appetizer. It’s a savory shrimp fritter, traditionally made with small, whole shrimp and a batter of shredded vegetables like sweet potato, squash, and carrots, all fried until crispy. Here’s a recipe to make the best crispy Okoy that’s perfect as a snack or a side dish.
Ingredients:
For the Fritters:
- 1 cup small, whole shrimp (cleaned, heads and shells on for authenticity; can be adjusted based on preference)
- 1 cup grated sweet potato
- 1/2 cup grated carrot
- 1/2 cup thinly sliced green onions
- 1/2 cup thinly sliced cabbage or bean sprouts (optional)
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup cold water
- Oil for frying
For the Dipping Sauce:
- 1/4 cup vinegar
- 1 clove garlic, minced
- 1 small chili, chopped (optional)
- Pinch of salt
- Pinch of sugar
Instructions:
Preparing the Fritters:
- Mix Vegetables and Shrimp:
- In a large bowl, combine the grated sweet potato, grated carrot, sliced green onions, and optional cabbage or bean sprouts. Add the cleaned shrimp to the mixture.
- Make the Batter:
- In a separate bowl, mix together the all-purpose flour, cornstarch, salt, and black pepper. Gradually add the cold water to the dry ingredients, stirring until a smooth batter forms.
- Combine:
- Pour the batter over the shrimp and vegetable mixture. Stir until the ingredients are well-coated with the batter.
- Fry the Okoy:
- Heat oil in a pan over medium heat. Once hot, scoop a portion of the mixture (about a 1/4 cup) and carefully place it in the hot oil. Flatten it slightly with the back of the spoon to form a round fritter.
- Fry each fritter until golden brown and crispy, about 3-4 minutes per side. Work in batches to avoid overcrowding the pan.
- Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil.
Preparing the Dipping Sauce:
- Combine Ingredients:
- In a small bowl, mix together the vinegar, minced garlic, chopped chili (if using), a pinch of salt, and a pinch of sugar. Adjust the seasoning according to taste.
- Serve:
- Serve the crispy Okoy hot with the dipping sauce on the side.
Tips:
- Shrimp: For a less traditional but easier-to-eat version, you can remove the heads and shells of the shrimp.
- Crispiness: The key to making the Okoy crispy is the combination of cornstarch and frying them in enough hot oil. Ensure the oil is hot enough before adding the batter to prevent the fritters from absorbing too much oil.
- Serving: Okoy is best served and eaten immediately after frying to enjoy its crispiness.
Enjoy your crispy Okoy, a delicious Filipino delicacy that’s perfect for sharing with family and friends!