Okoy is a Filipino fried vegetable and shrimp fritter with thinly sliced sweet potatoes, carrots, and mungbean sprouts bound in a light cornstarch batter and fried until golden and crispy. Each piece is topped with a whole shrimp and traditionally served with spiced vinegar.
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Peel, wash, and thinly slice the vegetables. Thin slices (julienne) will ensure that the vegetables are cooked thoroughly.
Clean and devein the shrimp. Roughly chop the shrimp and set aside. Leave about 5 to 6 pieces of shrimp intact.
In a large bowl, pour the ingredients for the batter. Mix well until there are no lumps of cornstarch.
Once the batter is thoroughly combined, mix in the chopped shrimp, sliced vegetables, and mungbean sprouts. The mixture should be thick for maximum crispiness.
Heat up a pan with about ½ inch of oil over medium fire. You can test if the oil is ready by placing a small drop of batter on it. Small bubbles should fizzle around the drop of batter.
Carefully scoop two spoonfuls of the mixture into the hot oil, then place one piece of whole shrimp on top of the mixture. Once both sides are golden brown and crisp (3-4 minutes per side), it is ready.
Store cooled okoy in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F oven for 5-10 minutes to restore crispiness.
Okoy is best served immediately after frying for maximum crispiness. You can prepare the vegetable mixture and batter ahead, but fry just before serving.
Heat oil over medium fire to about ½ inch depth. Test by dropping a small amount of batter into it; you should see small bubbles fizzing around the drop immediately.
You can use cabbage, zucchini, or additional sweet potato, maintaining similar thickness to ensure even cooking.
Ensure vegetables are thinly sliced (julienned), the batter is thick, and oil is at proper temperature. Fry 3-4 minutes per side until golden brown.
Yes, but thaw and drain them completely before cleaning, deveining, and chopping to remove excess moisture.
