Ukoy Recipe: A Crispy Delight from the Philippines
Ukoy, also known as shrimp and vegetable fritters, is a beloved Filipino street food and appetizer. Its crispy exterior and flavorful interior make it a delicious snack or side dish. This recipe will guide you through making this simple yet satisfying dish.
Ingredients You'll Need:
This recipe provides a great base; feel free to adjust the vegetables to your liking!
- 1 cup peeled and deveined shrimp, finely chopped (you can also use squid or other seafood)
- 1/2 cup mung bean sprouts, rinsed and drained
- 1/2 cup shredded carrots
- 1/2 cup chopped green beans
- 1/4 cup chopped sweet potato (optional, but adds a nice sweetness)
- 1/4 cup thinly sliced spring onions
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch (for extra crispiness)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon turmeric powder (for color and flavor)
- 1/2 cup water (or more, as needed)
- Cooking oil for deep frying
Step-by-Step Instructions:
This recipe is straightforward, but following the steps carefully ensures the perfect ukoy.
1. Prepare the Vegetables:
Wash and thoroughly drain all your vegetables. Finely chop them to ensure even cooking and a pleasant texture in the finished product. Remember, you can substitute or add other vegetables like chayote or sitaw (string beans).
2. Mix the Batter:
In a large bowl, combine the shrimp, vegetables, flour, cornstarch, salt, pepper, garlic powder, and turmeric powder. Gradually add the water, mixing until you achieve a smooth, slightly thick batter. Don't overmix; a few lumps are okay. Adjust the water if needed to reach the right consistency.
3. Fry the Ukoy:
Heat about 2 inches of cooking oil in a wok or deep frying pan over medium-high heat. Once the oil is hot (a small drop of batter should sizzle immediately), carefully spoon the batter into the hot oil, forming small, flat patties. Avoid overcrowding the pan.
4. Achieve Crispy Perfection:
Fry the ukoy for about 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the ukoy from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
5. Serve and Enjoy!
Serve your delicious ukoy hot as a snack, appetizer, or side dish. It pairs perfectly with your favorite dipping sauce, such as sweet chili sauce or a simple vinegar dip.
Tips for the Best Ukoy:
- Don't overcrowd the pan: This will lower the oil temperature and result in soggy ukoy. Fry in batches for best results.
- Adjust the seasoning: Feel free to experiment with other spices or herbs to customize the flavor to your liking. A dash of patis (Filipino fish sauce) can add a wonderful umami flavor.
- Control the heat: Maintain medium-high heat throughout the frying process to ensure even cooking and crispiness.
- Serve immediately: Ukoy is best enjoyed fresh and hot.
This recipe makes a delicious and authentic Ukoy. Enjoy experimenting with different vegetables and spices to create your own unique version! Happy cooking!
