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Ukoy (Filipino Shrimp and Vegetable Fritters)

Ukoy ou okoy is a small traditional crispy fritter, popular in the Philippines and Palau, prepared with shrimp and vegetables. It is popular at breakfast, as a snack or appetizer.

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 6 people
Course: Side Dish , Appetizer
Cuisine: Filipino

Ingredients

  • 10 oz. baby shrimps (shelled or not)
  • 1 cup bean sprouts
  • ¼ kalabasa squash (or kabocha squash), peeled, seeded and coarsely grated
  • 1 egg , beaten
  • ⅔ cup cornstarch
  • 3 tablespoons flour
  • ½ cup water
  • ½ teaspoon fish sauce
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 shallots , peeled and minced
  • 1 small scallion , chopped
  • ½ teaspoon ground annatto
  • vegetable oil (for frying)
For the spicy vinegar sauce
  • ½ cup vinegar
  • 2 Thai red peppers , thinly sliced
  • ½ red onion , peeled and diced
  • 3 cloves garlic , peeled and pressed
  • salt
  • pepper

Instructions

    Cup of Yum
  1. In a bowl, whisk the egg, cornstarch, annatto, flour, water, fish sauce, salt and pepper until smooth and homogenous.
  2. Add the squash, shallots and scallion to the mixture and mix.
  3. In a large pan, heat about 2 inches of oil to a temperature of 350 F / 170 C.
  4. Place about 2 to 3 tablespoons of the mixture on a skimmer, add 1 or 2 shrimps on it and lightly press.
  5. Quickly slide the mixture into the hot oil and fry for about 3 minutes on each side or until the fritter is golden and crisp.
  6. Remove from pan and drain on a rack placed on a baking sheet.
  7. Serve hot with a spicy vinegar sauce.
Sauce
    Cup of Yum
  1. In a large bowl, combine the vinegar,Thai red pepper, onion and garlic. Season with salt and pepper to taste.