Ukoy (or okoy) is a beloved Filipino appetizer featuring whole shrimp and grated sweet potato bound in a crispy flour-cornstarch batter and deep-fried until golden. The fritters are best served with a tangy vinegar-fish sauce dip.
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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 the last 7 ingredients and mix well, transfer in small bowl and serve warm.
Store cooled ukoy in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F oven for 5–8 minutes to restore crispiness.
slotted spoon · deep frying pan or wok
Yes, but thaw and pat dry thoroughly to remove excess moisture, which prevents oil splattering and ensures crispiness.
Squash, papaya, or togue (bean sprouts) are traditional Filipino variations; maintain the same volume of grated or thinly sliced ingredient.
Fry each side until crispy and lightly brown, then drain on paper towels to remove excess oil.
Mix the batter up to 2 hours before frying, but add shrimp and vegetables just before cooking to prevent sogginess.
The recipe yields approximately 4-6 fritters when frying 2 at a time in the given oil amount.
