Ukoy Recipe – If you are craving for something savory and crisp, then Ukoy is the dish for you. Ukoy is crispy deep-fried fritters made with glutinous rice batter. It usually features a mixture of unshelled small shrimp, and various vegetables. These vegetables can include calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, onions, and green papaya. Depending on the variation and region, Ukoy is also dyed bright orange with achuete seeds.
The dish can be enjoyed for breakfast, snacks, or appetizers and is best served with a vinegar-based dipping sauces. If you want to try a different type of fritter, this is one ukoy recipe to try:
- 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
- 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.
Additional Notes and Options for an Ukoy Recipe
While the recipe only shrimp and sweet potatoes, you have the option to add a variety of vegetables to the mix. As stated, some options you can add include calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, onions, and green papaya. Aside from these vegetables, you can use anything that is in season that can be shredded and fried. So long as they are vegetables or root crops paired with shrimp, you can make a delicious batch of ukoy.
A good tip to keep in mind when making ukoy is to not worry about the batter being runny. The batter is supposed to be that way and is a good indicator that your ukoy will turn out crispy. Aside from this, if you want to keep making round ukoy, the key is a saucer.