Ukoy
Krizell•Mar 19, 2025
A Filipino deep-fried fritter that is served with a vinegar dipping sauce. It is believed that it originated in the province of Laguna and comes from the Hokkien word “ō+kuè” that means “cake made from taro”.
I personally like mine light & crunchy, therefore the batter is made with a cornstarch slurry. The trick to getting them crispy is to salt the veggies and remove as much water content as possible. I got this method from Erwan @featrmedia recipe. I also prefer mine with unshelled shrimp but it’s traditionally made with smaller shrimp with the shell on. I am no pro chef, and not the best/fastest at cutting veggies so I used a mandoline!
Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Instructions
In a large bowl add various veggies (20 oz), red onion (1 medium), and bean sprouts (5 oz) plus salt (3 Tbsp). Mix well and let sit for 20 minutes.
After 20 minutes, remove excess water by placing in a salad spinner, then transferring to a cloth and squeezing out all the water.
Transfer back to bowl. Add in shrimp (15) and green onions (1 bunch).
In a small bowl, combine cold water (¾ cup), fish sauce (1 Tbsp), pepper (2 tsp), and annatto powder (1–2 tsp). Add in cornstarch (1 ½ cups) little by little and stir frequently. It will result in a slightly thick "batter".
Add cornstarch mixture to veggies/shrimp and mix well. I like to use my hands to mix this.
In a large wok or skillet, add a 1-1.5 inch layer of oil over medium high heat.
With a slotted spoon, form patties and drop into oil. Cook on each side for 2-4 minutes. I like to add a whole shrimp on the top (for looks really, lol).
When done, transfer to a cooling rack or plate with paper towels to remove excess oil.
Double fry for extra crunch! Serve with vinegar sauce.
