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    Home » Seafood Recipes

    Ukoy Recipe

    Published: Mar 19, 2022 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 23 Comments

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    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!

    Okoy or Ukoy on a tray served with spicy dipping sauce on the side.
    Jump to:
    • What is Ukoy?
    • Ingredients you'll need
    • How to make this recipe
    • Recipe FAQs
    • Explore other fried Filipino dishes
    • More about Ukoy
    • Other appetizers and sides you may like
    • 📖 Recipe
    • 💬 Comments

    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.

    Fried shrimp fritters made with tiny shrimp and another with large, shelled shrimp.
    Okoy with Tiny Shrimp vs. Large Shrimp

    Ingredients you'll need

    Individual ingredients for Okoy or Ukoy (Shrimp and Vegetable Fritters).
    Salt and pepper are not in the picture.
    Individual ingredients for the dipping sauce.
    Salt and pepper are not in the picture.

    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.
    Frozen tiny shrimps in a styrofoam container.
    • 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.
    Portions of calabaza and kabocha squash.
    • 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. 

    Spicy vinegar dipping sauce in a bowl.

    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.

    Cutting kabocha squash in half and scooping out the seeds with a spoon.

    Step 4: Cut it into thin strips using a julienne slicer, a julienne peeler, or a knife.

    Making thin strips of kabocha squash using a julienne slicer and a julienne peeler.

    Step 5: Cut a medium carrot the same way.

    Making thin strips of carrots using a julienne slicer and a julienne peeler.

    Step 6: Thinly slice the onion.

    Step 7: Roughly chop the cilantro stems and leaves (about 1 cup).

    Slicing onion thinly  and chopping cilantro on a cutting board.

    Step 8: Combine squash, carrots, onion, and cilantro in a large bowl. Add salt and pepper to taste. Toss them together.

    A red bowl filled with julienned squash and carrots, onion, cilantro, salt and pepper.

    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.

    Thawed and rinsed tiny shrimp in a clear bowl. Splitting a peeled, deveined shrimp in half using a knife.

    Step 10: Season 8 ounces of shrimp with salt and pepper, and mix it with the vegetables.

    A red bowl with seasoned shrimp and vegetables about to be mixed by hand.

    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.

    Adding fish sauce to the flour and other ingredients in the cup. Batter being poured over the shrimp and vegetables.

    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.

    A wooden spoon handle dipped in hot oil with bubbles around it. Sliding raw okoy mixture into the hot 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!

    Side view of ukoy on a tray served with spicy dipping sauce on the side.

    Recipe FAQs

    What makes a good Ukoy?

    Ukoy should be crispy and not greasy. A thin batter allows the flavors of the shrimp and vegetables to shine.

    Can you make Ukoy gluten-free?

    Yes, this recipe is gluten-free. Rice flour, cornstarch, and potato starch are all gluten-free and ideal for frying.

    Why is my Ukoy not crispy?

    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.

    Can I make Ukoy in an air fryer?

    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

    • Cheese Lumpia drizzled with cheese sauce.
      Cheese Lumpia Recipe
    • Lumpiang Labong with a vinegar dipping sauce on a banana leaf.
      Lumpiang Labong Recipe
    • Ampalaya Atchara in a jar.
      Ampalaya Atchara Recipe
    • Salt and pepper squid on a plate.
      Salt and Pepper Squid Recipe
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    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Ukoy shrimp and vegetable fritters on a baking tray with parchment paper.

    Ukoy Recipe

    Lightly battered, crispy fritters with shrimp and vegetables served with a spicy vinegar dipping sauce.
    5 from 15 votes
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: Filipino
    Diet: Gluten Free
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 10
    Calories: 501kcal
    Author: Nora Rey
    Cost: $5-$7

    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
    US Customary - Metric

    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.

    Nutrition

    Calories: 501kcalCarbohydrates: 19gProtein: 6gFat: 45gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 28gTrans Fat: 1gCholesterol: 37mgSodium: 261mgPotassium: 284mgFiber: 2gSugar: 2gVitamin A: 1748IUVitamin C: 7mgCalcium: 84mgIron: 1mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    Learn more about me →

    Reader Interactions

    Comments

    1. Shirley

      June 24, 2024 at 5:05 pm

      Can I grate the squash instead of julienne it

      Reply
      • Nora Reyes

        June 30, 2024 at 11:27 pm

        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!!

        Reply
    2. Mario

      January 20, 2024 at 10:00 am

      5 stars
      This was a great recipe! Super delicious. Thanks for sharing!

      Reply
      • Nora Reyes

        January 22, 2024 at 10:56 pm

        Hello Mario, I'm so glad it turned out delicious for you. Your kind words mean a lot. Thank you so much!😊

        Reply
    3. Maecy

      October 11, 2023 at 3:56 am

      5 stars
      Delicious! Your vinegar dipping sauce recipe is addicting!

      Reply
      • Nora Reyes

        October 12, 2023 at 2:39 am

        Thank you, Maecy. It's great on everything. almost. lol

        Reply
    4. Kim

      November 16, 2022 at 10:45 pm

      5 stars
      Yummy!!! This is the best okoy i’ve made. Thanks!!!

      Reply
      • Nora Rey

        January 05, 2023 at 12:40 am

        Happy to hear that! Thank you, Kim! =)

        Reply
    5. Jomelyn

      March 07, 2022 at 6:00 pm

      5 stars
      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

      Reply
      • Nora

        March 10, 2022 at 1:05 am

        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! =)

        Reply
    6. Dennis

      September 01, 2021 at 6:45 pm

      Love the idea of squash and carrots on it!
      Thanks Nora for this recipe, can’t wait to try this out.

      Reply
      • Nora

        September 01, 2021 at 7:42 pm

        Thank you, Dennis! I hope you'll like it.

        Reply
    7. Apol

      August 30, 2021 at 10:48 am

      5 stars
      Food is amazing!

      Reply
    8. Mark Manallo

      August 30, 2021 at 5:14 am

      5 stars
      This recipe is awesome! It is meticulously done right. New cooks will certainly find this extremely helpful. Thank you!

      Reply
    9. Jay

      August 28, 2021 at 1:27 pm

      5 stars
      My fav ukoy recipe! 😋
      And the vinegar dip yumm .. salivating!
      Thank you! I can’t wait to try your other recipes.

      Reply
    10. Ana

      August 28, 2021 at 12:25 pm

      5 stars
      Love this! Will definitely try to make it

      Reply
    11. Anthony JP

      August 28, 2021 at 11:33 am

      5 stars
      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.

      Reply
      • Nora

        August 28, 2021 at 6:39 pm

        Hey Anthony! It's my pleasure. So glad your boys liked them.

        Reply
        • Mark Manallo

          August 30, 2021 at 5:07 am

          Recipe meticulously done right. This is awesome! Thank you!

          Reply
    12. Bim

      August 28, 2021 at 12:44 am

      5 stars
      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.

      Reply
    13. Tin

      August 28, 2021 at 12:30 am

      5 stars
      This recipe is so good! Managed to achieve the crispiness - small wins! Btw, the vinegar dip is a must!
      Thanks Nora! ♥️

      Reply
      • Nora

        August 28, 2021 at 6:38 pm

        Thanks, Tin! I am so glad you liked it!

        Reply
      • MEDINA GRACE

        August 29, 2021 at 11:28 pm

        5 stars
        Absolutely love this recipe. Definitely will be a household staple😍😍😍

        Reply
    5 from 15 votes (3 ratings without comment)

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