Okoy or Ukoy (Shrimp and Vegetable Fritters)

Okoy or ukoy is a lightly battered, crispy fritter made with shrimp and vegetables. It is delicious and even better when paired with a spicy vinegar dipping sauce.

It is ideal to use tiny shrimps if they're available. Squash, sweet potatoes, and bean sprouts are some vegetable options. They crisp up so well and pack so much flavor.

I also like to use large, peeled shrimp, as with most of my shrimp recipes like Asian chili garlic shrimp and salt and pepper shrimp.

Jump to:

• What makes a good okoy or ukoy
• Ingredients you'll need
• How to make this recipe
• How to serve
• How to store and reheat
• Frequently asked questions
• More about okoy or ukoy (shrimp and vegetable fritters)
• Watch how I make it here
• Other appetizers and sides you may like
• 📖 Recipe
• 💬 Comments

What makes a good okoy or ukoy

A good okoy or ukoy (shrimp and vegetable fritters) should be crispy and not greasy. A thin batter allows the flavors of the shrimp and vegetables to pop.

This dish is inspired by Chef Tom Cunanan of Washington D.C.'s Bad Saint, a traditional Filipino restaurant. He uses cilantro that adds a punch of flavor and color.

I used rice flour in place of cornstarch. Baking powder was substituted for club soda, making the fritters light and crunchy.

Ingredients you'll need

Notes and substitutions

• Shrimp: It is best to use tiny shrimps. 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. Use other herbs, like parsley or chives, if you don't like cilantro.

How to make this recipe

Prep the dipping sauce

(1)Combine the vinegar, sugar, minced shallot, and chopped chilies in a bowl. Add salt and pepper to taste. Stir them together.

Prep the vegetables

Rinse the kabocha squash and remove any bumps on the skin. (2)Cut about a third or half — you will need about a pound.

(3)Remove the seeds with a spoon. Refrigerate the unused portion or make pinakbet with crispy pork belly.

(4)Cut it into thin strips using a julienne slicer, a julienne peeler , or just use a knife to do this.

(5)Cut the carrots the same way.

PRO TIP: Cut the vegetables roughly the same size, so they cook evenly.

(6)Thinly slice the onion. (7)Roughly chop the cilantro.

(8)In a large bowl, combine the squash, carrots, onion, and cilantro. Add salt and pepper to taste. Toss them together.

Prep the shrimp

(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.

If you're using regular-size shrimp, peel them and remove the vein. Feel free to slice, chop, or cut them.

(10)Season the shrimp with salt and pepper. Toss them together in the bowl.

Make the batter

(11)Combine the rice flour, baking powder, fish sauce, and ¾ cup of water in a cup. Mix them well. It will be thin and smooth, like a slurry.

The batter will lightly coat the shrimp and vegetables, just enough to hold them together. (12)Pour it over the vegetables and toss them together.

Fry the fritters

(13)Set a skillet over high heat and add about an inch of oil. To test if the oil is ready, dip a wooden spoon handle or a chopstick. It should steadily bubble around it.

(14)Scoop about ½ cup of the mixture, flatten it 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.

How to serve

Okoy or ukoy (shrimp and vegetable fritters) are best served immediately. Pair them with the spicy vinegar dipping sauce. They can be eaten as an appetizer or a snack.

Some people might enjoy eating it with rice, while others might prefer to have it with a more savory dish like Filipino pork adobo. Experiment a little and see what you like best!

How to store and reheat

Let the okoy or ukoy cool completely after frying. Store in an airtight container or wrap with plastic or aluminum foil. Refrigerate for 3 to 4 days or freeze to extend their shelf life.

You can reheat them in a toaster oven or an air fryer to make them crunchy again. You can also re-fry them, though it may make them greasy.

Frequently asked questions

More about okoy or ukoy (shrimp and vegetable fritters)

Here are more frequently asked questions about okoy or ukoy (shrimp and vegetable fritters) including extra tips, troubleshooting, and other information.

Watch how I make it here

Other appetizers and sides you may like

📖 Recipe