Ukoy Recipe or Okoy, a Filipino style Shrimp Fritters

How to cook Ukoy or Okoy Ukoy or Okoy Recipe is a delicious dish that is very popular in the Philippines, it is an easy to cook and very flavorful Filipino appetizer. Ukoy is prepared with whole small shrimps with head and shell on, mixed in flour, cornstarch and egg batter and deep fried until crispy. Other places in the Philippines has created their own variation of Okoy or Ukoy. Some instead of using sweet potato as the main ingredient others use squash, papaya or togue. Ukoy is even more delicious if you accompany it with vinegar dipping sauce. Ukoy or Okoy Ingredients 1/2 cup medium sized shrimps, heads and skin removed ( use the whole shrimp if you have small ones ) 1 cup sweet potato ( Kamote ), thinly sliced or grated 1/4 cup carrots, grated or thinly sliced 1/8 cups green onions, thinly sliced 1/2 cup flour 1/4 cup cornstarch 1 egg, beaten 1/3 cup water 1 tbsp. fish sauce 2 cloves garlic, minced a dash of freshly ground black pepper 1 cup oil, for frying Vinegar Dip: 2 cloves garlic, minced 1 tsp. sugar 1/4 cup white vinegar 2 tbsp. Patis or Fish sauce 2 birds eye chillies, chopped Ukoy or Okoy Cooking Instructions 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 all ingredients and mix well, transfer in small bowl and serve warm.