UKOY

UKOY RECIPE

Ukoy is a popular Filipino snack or appetizer made of crispy fritters with shrimp, vegetables, and batter. It's often served with spiced vinegar for dipping. Here's how to make this delicious dish at home:

INGREDIENTS

For the Fritters:

• 1 cup small shrimp (with shell on, optional)
• 1 medium sweet potato (kamote), julienned
• 1 medium carrot, julienned
• 1/2 cup bean sprouts (togue)
• 1/2 cup shredded green papaya (optional)
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup chopped spring onions

For the Batter:

• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp annatto powder (for color, optional)
• 3/4 cup water (or adjust for desired consistency)
• 1 large egg

For Frying:

• Cooking oil (enough for deep frying)

For the Dipping Sauce:

• 1/2 cup vinegar (cane or white vinegar)
• 1 clove garlic, minced
• 1 small chili (siling labuyo), sliced (optional)
• A pinch of salt and pepper

INSTRUCTIONS

Step 1: Prepare the Ingredients

• Wash the shrimp thoroughly. If using larger shrimp, you can remove the heads or peel them, but leaving the shell on enhances flavor and crispiness.
• Julienne the sweet potato and carrot. Rinse and drain the bean sprouts. Prepare other vegetables as needed.

Step 2: Make the Batter

• In a mixing bowl, combine the flour, cornstarch, baking powder, salt, black pepper, and annatto powder (if using).
• Gradually add water while whisking until the batter is smooth and has a slightly thick consistency (not too runny).
• Beat the egg and mix it into the batter.

Step 3: Combine Ingredients

• Add the julienned sweet potato, carrots, bean sprouts, green papaya (if using), onion, garlic, and spring onions into the batter. Mix well to coat the vegetables evenly.
• Gently fold in the shrimp, ensuring they’re well distributed in the mixture.

Step 4: Fry the Ukoy

• Heat a generous amount of oil in a deep frying pan or wok over medium-high heat. The oil should be around 350°F (175°C).
• Scoop a portion of the mixture (about 1/3 cup) and carefully drop it into the hot oil. Flatten slightly with a spatula to form a small patty.
• Fry the ukoy in batches, about 2-3 minutes per side, or until golden brown and crispy.
• Remove from the oil and drain on a plate lined with paper towels.

Step 5: Prepare the Dipping Sauce

• In a small bowl, mix the vinegar, minced garlic, sliced chili, salt, and pepper. Adjust to taste for spiciness and tanginess.

Serving Suggestions:

• Serve the ukoy warm with the vinegar dipping sauce on the side.
• These fritters are perfect as a snack, appetizer, or side dish for lunch or dinner.

Tips for Perfect Ukoy:

• Crispy Texture: Ensure the oil is hot enough before frying to make the ukoy crispy and golden brown.
• Shrimp Alternative: If shrimp isn’t available, you can use small fish like dulong or anchovies.
• Customizable Vegetables: Feel free to experiment with other vegetables, such as squash or cabbage, based on your preference.
• Storage: Ukoy is best served fresh, but you can reheat leftovers in an oven or air fryer to regain their crispiness.

Enjoy your crispy, flavorful Ukoy with its tangy dipping sauce—a true Filipino classic!

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