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Prep Time15 Mins
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Cook Time20 Mins
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Serving4
Okoy, also known as *ukoy*, is a popular Filipino dish made from crispy shrimp fritters. This delicious Filipino recipe is perfect for seafood lovers and is commonly enjoyed as a snack or appetizer. Traditionally, okoy is made with small shrimp, mixed with a flavorful batter that includes rice flour, egg, and vegetables such as bean sprouts, sweet potatoes, or squash. The mixture is then deep-fried until golden and crispy, creating a satisfying crunch in every bite. Whether served with a dipping sauce like vinegar or eaten on its own, this Filipino recipe is sure to delight your taste buds with its rich, savory flavors.
Okoy is a versatile dish, and different regions of the Philippines add their own twist, incorporating ingredients like crab, fish, or even tofu. This Filipino recipe is not only easy to make but also an excellent way to introduce a taste of authentic Filipino cuisine to your dining table.
For anyone looking to explore more Filipino recipes, okoy is a must-try dish that showcases the country’s culinary diversity.
Ingredients
Okoy
Nutrition
Per serving:
- Daily Value*
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Calories: 180 kcal
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Protein: 10g
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Fats: 8g
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Carbohydrates: 16g
Directions
Prepare the Shrimp and Vegetables: Rinse and clean the shrimps (leave the shells on if desired for extra crunch). Grate the carrots and sweet potato, and chop the green onions.
Make the batter: In a large mixing bowl, combine the cornstarch, flour, and beaten egg. Slowly add the cold water and stir until smooth. Season with salt and pepper. Add the shrimps, bean sprouts, grated carrots, grated sweet potato, and chopped green onions into the batter. Mix well to ensure everything is coated.
Fry the Okoy: Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot, spoon about 1/4 cup of the shrimp mixture into the pan, flattening it slightly to form a thin fritter. Fry until golden brown and crispy on both sides, about 3-4 minutes per side. Repeat until all the mixture is used, adding more oil if needed.
Drain the okoy on paper towels to remove excess oil. Serve hot with a side of vinegar dipping sauce (vinegar with garlic, chili, and a bit of sugar) for added flavor.
