Ukoy or sometimes called okoy is a combination of mung bean sprouts, small shrimps, flour, cornstarch, egg, salt and pepper which is mixed to form a batter. Then deep fried until it forms into round shaped crunchy patties. The vegetable used can vary sometimes shredded papaya or shredded cabbage is used. When buying small shrimps in the market, salt water shrimps is better because the shells are not as hard as the fresh water shrimps. Sometimes instead of using fresh shrimps, dried shrimps is a better alternative because the shells is crunchier when fried.
Crispy Delight: Mastering the Ukoy Recipe (Shrimp Fritters)
If you’re looking for a taste of the Philippines that’s both crispy and flavorful, look no further than Ukoy. This beloved dish, also known as shrimp fritters, combines the delicate flavors of mung bean sprouts, small shrimps, and a crispy batter that’s simply irresistible. In this recipe blog post, we’ll take you through the steps to create this Filipino favorite, perfect for any occasion.
The Secret to Crunchy Ukoy: Choosing the Right Ingredients
When it comes to making the perfect Ukoy, selecting the right ingredients is key. Start with mung bean sprouts, small shrimps, flour, cornstarch, egg, salt, and pepper. For the shrimps, opt for saltwater shrimps, as their shells are not as hard as freshwater shrimps. Alternatively, you can use dried shrimps for an extra crunch.
Preparing the Batter: A Mix of Flavors and Textures
To begin, combine flour, cornstarch, salt, pepper, egg, and water in a bowl. Use a whisk or fork to beat the ingredients until they form a smooth batter. Next, add the shrimps, bean sprouts, and shredded carrots to the batter. Mix until all three ingredients are well-coated.
Frying to Perfection: Achieving the Ideal Texture
In a deep frying pan, heat cooking oil until hot. Using a ladle or spoon, scoop about 1/8 cup of the mixture and pour it into the hot oil. Cook each side for about 3 minutes or until golden brown and crispy. Drain the fritters on a colander or paper towel to remove excess oil. Cooking times may vary depending on the oil temperature and the size of the fritters.
Serve with a Kick: Creating the Perfect Dipping Sauce
To complement the crispy Ukoy, prepare a dipping sauce made with vinegar, sliced onion, crushed peppercorns, and crushed garlic. This tangy and aromatic sauce adds a delightful contrast to the savory fritters.
Tips for Success: Perfecting Your Ukoy Technique
- Ensure the oil is hot enough before frying to achieve a crispy texture.
- Use a deep frying pan to prevent splattering.
- Experiment with different vegetables like shredded papaya or cabbage for a unique twist.
Wrap-Up: Ukoy, a Filipino Favorite
Ukoy is a delightful Filipino dish that combines the crunchiness of shrimp and bean sprouts with a flavorful batter. By following these simple steps, you can recreate this classic dish at home and impress your family and friends with your culinary skills. So why wait? Try making Ukoy today and experience the taste of the Philippines in your own kitchen.
How to Cook Ukoy (Bean Sprouts and Shrimp Fritters)
Ingredients
- 1 1/2 cup small fresh shrimps
- 1 1/2 cup cornstarch
- 6 Tbsp. all-purpose flour
- 2 cups mung bean sprouts toge
- 1/2 tsp. salt
- 1/2 tsp. ground peppercorn
- 1 pc large egg
- 1 3/4 cup water
- 2 cups cooking oil for frying
- 1/8 cup shredded carrot
Instructions
How to cook Ukoy (Bean Sprouts and Shrimp Fritters):
- In a bowl combine flour, cornstarch, salt, pepper, egg and water. Beat with a whisk or fork the ingredients until it forms a smooth batter.
- Then add the shrimps, bean sprouts and shredded carrots. Mix until the three ingredients are wll coated with batter.
- In a deep frying pan, heat cooking oil until hot. Then using a laddle or sandok, scoop about 1/8 cup of the mixture and pour in hot cooking oil.
- Cook each side for about 3 minutes or until golden brown and crispy. Place on a colander or paper towel to drain excess oil.
- Cooking may vary depending on the cooking oil temperature and size of the fritters.
- Do the same cooking method on the rest of the mixture. Serve with a mixture of vinegar, sliced onion, crushed peppercorns and crushed garlic dipping sauce.
Notes
Cooking Tips of Ukoy Recipe:
1. Ingredient Selection: Optimal Texture and Flavor Choosing fresh, crispy bean sprouts and small, succulent shrimps is crucial for a delightful Ukoy. Ensure the shrimps are deveined and the bean sprouts are fresh to achieve the best texture and flavor in your fritters. 2. Batter Consistency: The Key to Crispy Ukoy Achieving the right batter consistency is essential. The batter should be thick enough to coat the ingredients evenly but not too thick that it becomes doughy. Adjust the amount of water or flour to achieve the desired consistency. 3. Oil Temperature: Crispiness Control Maintaining the right oil temperature is vital for crispy Ukoy. If the oil is too hot, the fritters will brown quickly on the outside but remain raw inside. If it's too cold, the fritters will absorb more oil and become soggy. Keep the oil temperature between 350-375°F (175-190°C) for perfect results.
I didn’t know you can use dried shrimps on okoy. Anyway thanks for this recipe!