• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Recipes by Nora
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Contact
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Seafood

    Okoy or Ukoy (Shrimp and Vegetable Fritters)

    Published: Mar 19, 2022 by Nora Rey · This post may contain affiliate links · 17 Comments

    50 shares
    • Facebook
    • Twitter
    • Email
    Jump to Recipe Jump to Video Print Recipe

    Okoy or Ukoy (Shrimp and Vegetable Fritters) are lightly battered, crispy fritters paired with a spicy vinegar dipping sauce. They're delicious and easy to make with so many options.

    If you like shrimp, you may also like to try Salt and Pepper Shrimp or Chili Garlic Shrimp.

    Okoy or Ukoy on a tray served with spicy dipping sauce on the side.

    This dish is inspired by Chef Tom Cunanan of Washington D.C.'s Bad Saint, a traditional Filipino restaurant. He uses cilantro, which 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.

    Fried shrimp fritters made with tiny shrimp and another with large, shelled shrimp.
    Okoy with Tiny Shrimp vs. Large Shrimp
    Jump to:
    • Ingredients you'll need
    • How to make this recipe
    • 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

    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

    (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.

    Rinse the squash and remove any bumps on the skin. (2)Cut a third or half, about a pound. (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.

    (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.

    (5)Cut a medium carrot the same way.

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

    (6)Thinly slice an onion. (7)Roughly chop cilantro stems and leaves (about 1 cup).

    Slicing onion thinly  and chopping cilantro on a cutting board.

    (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.

    (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.

    (10)Season 8 ounces 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.

    (11)Make the batter by combining 1 cup rice flour, 2 teaspoons baking powder, 1 tablespoon fish sauce, and ¾ cup of water. It will be thin and smooth, like a slurry. (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.

    (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.

    (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 Okoy or Ukoy (Shrimp and Vegetable Fritters) with the spicy vinegar dipping sauce as an appetizer or a snack.

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

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

    Frequently asked questions

    What makes a good Okoy?

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

    Can you make Okoy or 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 Okoy 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 okoy.

    Can I make Okoy in an air fryer?

    An air fryer is not recommended for cooking okoy 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.

    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

    • lumpiang sariwa on a plate
      Lumpiang Sariwa (Fresh Spring Rolls)
    • Simple avocado toast
      How to Make Avocado Toast (8 Ways)
    • Ensaladang talong served in a bowl
      Ensaladang Talong (Filipino Eggplant Salad)
    • Adobong mani in a jar
      Adobong Mani (Fried Peanuts)
    phone showing how to tag me on instagram

    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!

    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 on a tray served with spicy dipping sauce on the side

    Okoy or Ukoy (Shrimp and Vegetable Fritters)

    Lightly battered, crispy fritters with shrimp and vegetables served with a spicy vinegar dipping sauce.
    5 from 13 votes
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: Filipino
    Diet: Gluten Free
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 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
    • 1 medium carrot julienned
    • 1 small onion sliced thinly
    • 1 cup cilantro (stems and leaves) chopped
    • 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.

    Video

    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.
    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
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

    More Seafood

    • fried calamari
      Fried Calamari (Calamares)
    • Soy and ginger fish on a plate
      Soy and Ginger Fish
    • Easy Paella in a pan
      Easy Paella
    • Tuna belly with tomato mango salsa
      Tuna Belly with Tomato-Mango Salsa
    50 shares
    • Facebook
    • Twitter
    • Email

    Reader Interactions

    Comments

    1. 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
    2. 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
    3. 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
    4. Apol

      August 30, 2021 at 10:48 am

      5 stars
      Food is amazing!

      Reply
    5. 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
    6. 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
    7. Ana

      August 28, 2021 at 12:25 pm

      5 stars
      Love this! Will definitely try to make it

      Reply
    8. 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
    9. 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
    10. 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

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Nora smiling at you

    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.

    More about me →

    Popular Recipes

    • grilled pork belly on a plate
      Inihaw na Liempo (Grilled Pork Belly)
    • Beef Stir Fry with Onions and Peppers in a wok
      Beef Stir Fry with Onions & Peppers
    • mackerel in olive oil on a serving plate
      Mackerel in Olive Oil
    • Beef Caldereta served on a plate
      Beef Caldereta
    • buko pandan salad served in a cup
      Buko Pandan Salad
    • Kamayan Feast
      Kamayan Feast: Bringing Family and Friends Together

    Seasonal Desserts

    • red velvet cupcakes
      Red Velvet Cupcakes
    • sliced loaf of banana bread
      Classic Banana Bread
    • Salted caramel pretzel brownies on a parchment paper.
      Salted Caramel Pretzel Brownies From Brownie Mix
    • Brookie bars on a parchment paper
      Brookie Bars from Brownie Mix
    • S'mores brownies on a parchment paper
      S'mores Brownies From Brownie Mix
    • birthday brownies on a parchment paper
      Birthday Brownies From Brownie Mix

    Footer

    ↑ back to top

    About

    • Accessibility Statement
    • Cookie Policy
    • Disclaimer
    • Image Use & Copyright
    • Privacy Policy

    Contact

    • Contact

    Copyright © 2022 RECIPES BY NORA

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie SettingsAccept
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT
    50 shares