Bound together in a crispy light batter and served with a spicy-sour dipping sauce.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
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Best Crispy Okoy Recipe | Shrimp Fritters Ukoy
Serious Mealtimes / Vicky Wasik
Whenever I see ukoy on the menu at a Filipino restaurant I can’t help but order it. Traditionally sold by street vendors the shrimp and vegetable fritters come in all shapes and sizes from large very crispy family-sized fritters to compact individual fritters. Unfortunately I’ve often ordered ukoy only to be disappointed when a pile of dense soggy or bland-tasting fritters arrived at the table. This recipe makes up for all the bad ukoy I’ve had in the past: crispy free-flowing ukoy made from plump seasoned shrimp bean sprouts and thinly sliced carrots and sweet potato all loosely held together by a light tempura-like batter served with a spicy-sour dipping sauce.
It took me a lot of trial and error to perfect this recipe. I thought about everything from which vegetables to add (and whether to salt them first to remove moisture) to how best to prepare the shrimp for the fritters (unpeeled? with heads on?) to the many different types of flour that could be used as a base for the batter.
