Ukoy Recipe is a pleasant-tasting dish that is very known in the Philippines, it is casual to cook and really flavourous Filipino appetizer. Ukoy is precooked with whole small shrimps with head and shell on, combined in flour, cornstarch and egg batter and deep fried until crispy. Ukoy is even more delicious come with vinegar dipping sauce.You may try now to cook a simple menu of okoy.
- 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
Vinegar Dip:
- 2 cloves garlic, minced
- 1 tsp. sugar
- 1/4 cup white vinegar
- 2 tbsp. Patis or Fish sauce
- 2 birds eye chillies, chopped
Cooking Methods:
- 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 all ingredients and mix well, transfer in small bowl and serve warm.
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