Get this easy Ukoy recipe, the Filipino crunchy shrimp fritters using sweet potato. It is a popular Filipino snack that can also be served as an appetizer or, like me, as a main dish to be eaten with rice. Make sure you do not forget the spiced vinegar for dipping!
What is Ukoy?
Ukoy or Okoy is a Filipino dish, usually appetizer, of shrimp fritters. The small unshelled shrimp is normally accompanied by other vegetables or root crops. Most commonly used are squash, green papaya, cabbage, sweet potato, bean sprouts, and carrots. Technically anything that is in season that can be shredded and fried. It is also common to find them sold by street food vendors in local marketplaces. The typical bright orange color is achieved from achuete seeds.
I've been craving for Ukoy for like ages but I always thought that it is impossible to make them while I am here in Germany. The Ukoy I grew up with uses green papaya which is impossible to find here. Then while browsing through the net, I came across several recipes for Ukoy that use different kinds of vegetables like bean sprouts, squash, and sweet potato!
I was excited to try it of course, so next on my list to cross—the shrimp! It should be not so difficult I thought, of course, there are shrimp in Germany, but usually we only have the frozen ones. It does not matter, it could work! But then all that I was able to find in our local food stores were too big, already peeled or the heads removed! I don't know why, but I cannot picture an Ukoy with shelled and beheaded shrimps. My last hope was to go to the nearest Asian food shop (which is not really so near), so I convinced Armin that it is time to replenish our fish and soy sauce.
And look what I found! The perfect shrimp for Ukoy! Shell and head intact and also the perfect size. Yes, in this case, sizes do matter. Small shrimp will be crunchy when fried, shell and all! I cannot be happier!
The secret to perfect, crunchy shrimp fritter
It is no surprise that cornstarch adds a crunchy bite to any fried food. I also find that adding it makes the fritters stay crispy even when they turn cold.
A note about cooking Ukoy: Don't be surprised if you get a runny batter, it is supposed to be like that.
I also remembered watching an Ukoy vendor in the 'palengke' or market (way, way back then). I was too curious and fascinated by how they make their shrimp fritters perfectly round. Their secret technique,—saucers. They use it to measure to have uniform sizes and to form them into perfectly round disks. They tip the saucer filled with the batter to the hot oil and slide it out without breaking form.
Printable Recipe
Ukoy Recipe - Filipino Shrimp Fritters
Ingredients
- ¼ cup flour
- 1 cup cornstarch
- 1 cup water
- ¼ teaspoon ground black pepper
- 1-2 teaspoons salt - adjust to your preference
- 1 teaspoon annatto/achuete powder (can be more or less)
- 1 cups small shrimps + some for toppings
- 2 cups grated sweet potatoes
- oil - for frying
- spiced vinegar - for dipping
Instructions
- In a bowl, combine flour, cornstarch, salt and ground pepper. Add the water and whisk together until well-blended and smooth. Stir in annatto/achuete powder to the mixture and mix well until color is evenly distributed.
- Add 1 cup shrimps and grated sweet potato in the mixture and lightly stir to distribute.
- Heat oil in a skillet or frying pan over medium-high heat.
- Fill a small saucer evenly with about 2-3 tablespoon of the mixture and add 2-3 more shrimps on top. Gently tilt the saucer to slide the mixture into the hot oil and cook for about 3 to 4 minutes on each side or until they turn golden brown.
- Transfer the deep-fried ukoy in a plate lined with paper towel to absorb the excess oil.
- Serve while still hot with spiced vinegar.
Nutrition
Jeanne Amba says
The best! My husband who is a picky eater looovvvveeed it!
Sam says
I don’t think most non Filipinos would even try these unshelled shrimp fritters. I have, but I’m a Pinoy. I would substitute raw shelled/peeled tail off & deveined shrimp/prawns.
Bebs says
If the shrimp are small enough they will turn out crunchy with the shells on and fried! I do hope they try it to see it for themselves 😉.
Alvin says
Shrimp heads and shells releases flavour to this dish, you can simply put the shrimp aside to peel it.
Bebs says
I totally agree...I can't imagine ukoy with shelled shrimp, it just won't be the same. But that is me 🙂
Arlene says
My Hispanic friends love shell on shrimp, especially when fried. It’s delicious!
Joseph says
are shells still on shrimps
Bebs says
Yes, keep them on and they add a crunch when fried😉.
Ruth says
Delicious, thank you very much !
Deborah Mickow says
Yum, Yum & YUM!!!!! Delicious!! Thank you xoxo
Wing says
Love it
Melinette says
What happens if i put egg? Some recipes have them?
Bebs says
You can, but normally adding eggs to the batter will make them softer once fried and not as crispy.
Jorman says
You could also make it with veggies or small fishes. but no matter how you cook them, they're sure to be delicious!
Ray says
Well presented, simple, and easy to follow. Am a new fan, will check your other recipes.
Bebs says
Glad you like our recipe, Ray!
Rica Dela Rosa Derosier says
I love cook and trying new thing , but my kids whenever I start cooking they make fun of in a nice. Because everytime my recipe is Rica's recipes. Bebs ,Your the best .
Douglas Cole says
Ukoy are delicious with peeled shrimp! A clove or two of garlic, chopped scallions, a little corn, so many things can be added.
Dennis says
As a Filipino also living in Germany, it can be quite frustrating not to be able to get fresh seafood. I'm not sure if it's just me or do shrimps here taste different?
I am dying to try this once I find the right shrimps. I am not a fan of frying, so did it spatter a lot?
Bebs says
I can totally relate to your frustrations! I do hope you find the 'right' shrimps and to answer your question... NO, it did not splatter at all! 🙂