Ukoy, or okoy, are shrimp and vegetable fritters that are lightly battered and fried, then paired with a spicy vinegar dipping sauce. They're so delicious and easy to make with so many options available!
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What is Ukoy?
Ukoy is a traditional snack or appetizer with small shrimp and julienned vegetables, like sweet potatoes, carrots, and bean sprouts. These crispy fritters are bound together by a batter made with rice flour or cornstarch, then deep-fried until crispy and golden-brown.
It is typically served with a spiced vinegar dipping sauce, which adds a tangy flavor contrast to the savory, crunchy snack. This popular street food item in the Philippines is also widely available in Filipino restaurants.
Inspired by Chef Tom Cunanan of Washington D.C.'s Bad Saint, I am using cilantro for flavor and color, rice flour in place of cornstarch, and baking powder to make the fritters light and crunchy.
Ingredients you'll need
Notes and substitutions
- Shrimp: Tiny shrimps with all their parts intact are traditionally used for their crispiness and flavor. For larger sizes, remove the heads and shells, as they could be unpleasant to eat.
- Squash: Winter squashes, like calabaza (kalabasa in Filipino) and kabocha (or Japanese pumpkin), are sweet and smooth when cooked. Their skins are edible, so you don't have to peel them.
- Vegetables & herbs: Sweet potatoes and bean sprouts can also be used instead of squash. If you don't like cilantro, use herbs like parsley or chives.
How to make this recipe
Step 1: Make the dipping sauce by combining ¼ cup vinegar, 1 teaspoon sugar, 1 tablespoon minced shallot, and chilies (to taste) in a bowl. Add salt and pepper to taste.
Step 2: Rinse the squash and remove any bumps on the skin. Cut a third or half, about a pound.
Step 3: Remove the seeds with a spoon. Refrigerate the unused portion or make Pinakbet with Crispy Pork Belly.
Step 4: Cut it into thin strips using a julienne slicer, a julienne peeler, or a knife.
Step 5: Cut a medium carrot the same way.
Step 6: Thinly slice the onion.
Step 7: Roughly chop the cilantro stems and leaves (about 1 cup).
Step 8: Combine squash, carrots, onion, and cilantro in a large bowl. Add salt and pepper to taste. Toss them together.
Step 9: For tiny shrimps, rinse them multiple times and remove any foreign bodies. They are sharp on both ends, so be careful when cleaning them.
For regular-size shrimp, peel them and remove the vein. Feel free to slice, chop, or cut them.
Step 10: Season 8 ounces of shrimp with salt and pepper, and mix it with the vegetables.
Step 11: Make the batter by combining 1 cup of rice flour, 2 teaspoons of baking powder, 1 tablespoon of fish sauce, and ¾ cup of water. It will be thin and smooth, like a slurry.
Step 12: Pour it over the vegetables and toss them together.
Step 13: Set a skillet with an inch of oil over high heat. Dip a wooden spoon handle or a chopstick; it should steadily bubble when it's hot and ready.
Step 14: Spread about ½ cup of the mixture on a large spoon or turner, then slide it into the hot oil. Fry each side for about 2 minutes until golden brown. Drain them on paper towels.
PRO TIP: To prevent greasy or soggy fritters, keep the oil hot. When the temperature drops too low, they absorb more oil.
Serve your Ukoy with a spicy vinegar dipping sauce and enjoy! Some might like it with rice like Sinangag (garlic fried rice) or Java Rice, while others prefer to have it with a savory dish like Pancit, Adobo, or Binagoongan. Experiment a little and see what you like best!
Recipe FAQs
Ukoy should be crispy and not greasy. A thin batter allows the flavors of the shrimp and vegetables to shine.
Yes, this recipe is gluten-free. Rice flour, cornstarch, and potato starch are all gluten-free and ideal for frying.
Avoid overcrowding the pan to prevent the temperature from dropping and make them absorb more oil. A thick batter can also make them less crispy. You can add baking powder or use carbonated water instead of plain water to produce a lighter and crispier Ukoy.
An air fryer is not recommended for cooking Ukoy since the batter is wet. However, you can reheat the fritters in it. If you want to cut back on the oil, you can also bake them on a baking sheet in the oven.
Explore other fried Filipino dishes
- Lumpia: Thin lumpia wrappers filled with meat, shrimp, chilies, or sautéed vegetables, then deep-fried until crispy.
- Torta: Filipino-style omelet with various fillings like grilled eggplant for Tortang Talong, grated chayote for Tortang Sayote, or Picadillo for Tortang Giniling.
- Lechon Kawali: Pork belly simmered until tender, then deep-fried to achieve a crispy, crackling exterior while keeping the inside juicy. Air-fried Pork Belly is a mess-free, healthier variation.
- Fried Calamari: Also called Calamares , these are battered pieces of squid deep-fried to a golden crisp, usually served with sweet chili sauce or a vinegar dipping sauce.
- Fried Fish: Crispy fried fish seasoned simply with salt. Escabeche and Sweet and Sour Fish are variations where the fish is smothered in a sweet and sour sauce.
More about Ukoy
Here are frequently asked questions about Ukoy, including extra tips, troubleshooting, and other information.
Other appetizers and sides you may like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
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📖 Recipe
Ukoy Recipe
Equipment
- Julienne peeler or slicer
Ingredients
For the dipping sauce:
- ¼ cup cane or white vinegar
- 1 teaspoon sugar
- 1 tablespoon minced shallot or red onion
- bird's eye chilies to taste, chopped
- salt and pepper to taste
For the fritters:
- 8 ounces shrimp (see note)
- 1 pound kabocha or calabaza squash julienned (see note)
- 1 medium carrot julienned (see note)
- 1 small onion sliced thinly (see note)
- 1 cup cilantro (stems and leaves) chopped (see note)
- salt to taste (I used 1 teaspoon kosher salt; use less for table salt)
- pepper to taste
- 1 cup rice flour sub: cornstarch or potato flour
- 2 teaspoons baking powder
- 1 tablespoon fish sauce
- ¾ cup water
- canola or other vegetable oil for frying
Instructions
- Make the dipping sauce by combining vinegar, sugar, shallot, and chilies in a bowl. Add salt and pepper to taste.
- Combine squash, carrots, onion, and cilantro in a large bowl. Add salt and pepper to taste. Toss them together.
- Season the shrimp with salt and pepper, and mix them with the vegetables.
- Make the batter by combining rice flour, baking powder, fish sauce, and ¾ cup of water.
- Pour it over the vegetables and toss them together.
- Set a skillet with an inch of oil over high heat.
- Spread about ½ cup of the mixture on a large spoon or turner, then slide it into the hot oil.
- Fry each side for about 2 minutes until golden brown. Drain them on paper towels.
Notes
- Shrimp: Use tiny shrimp, if available. For larger sizes, remove the heads and shells as they could be unpleasant to eat. Feel free to slice, chop, or cut them.
- Squash: Winter squashes, like calabaza (kalabasa in Filipino) and kabocha (or Japanese pumpkin), are sweet and smooth when cooked. Their skins are edible, so you don't have to peel them.
- Vegetables & herbs: Sweet potatoes and bean sprouts can also be used instead of squash. If you don't like cilantro, use herbs like parsley or chives.
Lina Brown says
Thanks for sharing this delicious recipe, it’s a hit every time I make it.
Nora Reyes says
Hi Lina! That means so much to me—thank you! 😊 I’m so happy to hear it’s a hit every time you make it. 😊
Shirley says
Can I grate the squash instead of julienne it
Nora Reyes says
Hello Shirley,
Absolutely, grating the squash is a great idea! I recommend using the larger holes on your grater to avoid the squash becoming too mushy. This way, it will blend well with the other ingredients while maintaining a bit of texture.
Also, to ensure everything cooks evenly, try to keep the other pieces you're adding, like the shrimp or vegetables, roughly the same size as your grated squash. This will help everything cook at the same pace and prevent anything from burning or being undercooked. I hope this helps. Thanks!!
Mario says
This was a great recipe! Super delicious. Thanks for sharing!
Nora Reyes says
Hello Mario, I'm so glad it turned out delicious for you. Your kind words mean a lot. Thank you so much!😊
Maecy says
Delicious! Your vinegar dipping sauce recipe is addicting!
Nora Reyes says
Thank you, Maecy. It's great on everything. almost. lol
Kim says
Yummy!!! This is the best okoy i’ve made. Thanks!!!
Nora Rey says
Happy to hear that! Thank you, Kim! =)
Jomelyn says
I tried this recipe. And it did not fail me. Thanks for the tips and instructions. I used butternut squash and it turn out so good. Thank you, again
Nora says
Hello Jomelyn! Thanks for trying it out and I'm so glad you liked it. Thanks for the butternut squash idea, too. I will try that next time! =)
Dennis says
Love the idea of squash and carrots on it!
Thanks Nora for this recipe, can’t wait to try this out.
Nora says
Thank you, Dennis! I hope you'll like it.
Apol says
Food is amazing!
Mark Manallo says
This recipe is awesome! It is meticulously done right. New cooks will certainly find this extremely helpful. Thank you!
Jay says
My fav ukoy recipe! 😋
And the vinegar dip yumm .. salivating!
Thank you! I can’t wait to try your other recipes.
Ana says
Love this! Will definitely try to make it
Anthony JP says
This is exactly how I remember it growing up. Light and crisp. It fills you up. My 3 boys can't stop munching on these..... excellent recipe! Thank you.
Nora says
Hey Anthony! It's my pleasure. So glad your boys liked them.
Mark Manallo says
Recipe meticulously done right. This is awesome! Thank you!
Bim says
Wow, this is one of my favorites! Will make tomorrow, can be eaten as healthy snacks or for lunch with vinegar as dipping. Please keep on sharing Nora.
Tin says
This recipe is so good! Managed to achieve the crispiness - small wins! Btw, the vinegar dip is a must!
Thanks Nora! ♥️
Nora says
Thanks, Tin! I am so glad you liked it!
MEDINA GRACE says
Absolutely love this recipe. Definitely will be a household staple😍😍😍