Okoy or Ukoy (Shrimp and Vegetable Fritters)

Okoy or Ukoy, in Filipino, is a type of fritter where shrimp and vegetables are lightly coated in batter and fried to a crisp. This appetizer or merienda (snack) is so good on its own and even better with a spicy vinegar dipping sauce. It may not be the most authentic Okoy recipe, but it is by far the best I've ever had.

There are many variations of Okoy or Ukoy, depending primarily on the type of shrimp you can source or the kind of vegetables you like or have available. Most Okoy recipes in the Philippines traditionally call for teeny-weeny shrimps where the heads, shells, and tails are kept intact. When fried, they crisp up so well and pack so much flavor.  You can find them in the frozen section of your Asian supermarket. Most of the time though, I have the frozen, shelled ones from Costco that I use for most of my shrimp recipes like Asian Chili Garlic Shrimp and Salt and Pepper Shrimp.

The inspiration for this dish comes from Chef Tom Cunanan of Washington D.C.'s Bad Saint, a traditional Filipino restaurant. The addition of cilantro gives a punch of flavor and color to these fritters. I substituted rice flour for cornstarch, but you can use them interchangeably in this recipe. I also used baking powder, a pantry staple, instead of club soda. It does the same trick making the fritters light and crunchy.

Jump to:

• Why you’ll love this recipe
• What you’ll need
• Ingredient notes and substitutions
• How to make this recipe
• Frequently asked questions and tips
• The key takeaway
• Watch how I make it here
• You may like these too
• 📖 Recipe
• 💬 Comments

Why you’ll love this recipe

• The batter is so thin that the flavors of the shrimp and vegetables shine through.
• Baking soda is a key ingredient in making them light and crispy.
• It's a crowd-pleasing dish that is budget-friendly and easy to make.

What you’ll need

Ingredient notes and substitutions

• Shrimp: If you can find them, use tiny shrimps. They make very crunchy and flavorful Okoy. Make sure to wash them multiple times, sift through them, and remove any foreign bodies. Be careful when you clean them as they are sharp on both ends and can easily pierce through your skin.

Alternatively, you can use just about any size of shrimp you have. If they are larger in size, I suggest removing the heads and shells as they might be unpleasant to eat, even when they crisp up. 

Okoy with Tiny Shrimp vs. Large Shrimp

• Squash: Calabaza (kalabasa in Filipino) and Kabocha are types of winter squash you can use. Kabocha, what they call Japanese pumpkin, has a dark green rind and bright orange flesh. Its skin is thin and edible. The flavor is sweet and its texture is smooth, not stringy at all. Calabaza, on the other hand, may be harder to find in the US.  It is similar in flavor, but is usually much bigger than Kabocha. The color on the outside ranges from light yellow to dark green. The skin, although edible, is thicker so I always end up peeling them. 

When shopping for kabocha or calabaza, choose one that is heavy for its size with firm skin and no soft spots or bruises.  Some bumps and uneven color are acceptable. You can store a whole, uncut squash in a cool, dry place to last for a month or so. If you are not using the entire squash, remove the seeds before wrapping in plastic and keep in the fridge for several days. Use the rest of it for pinakbet.

• Rice flour: If rice flour (not to be confused with glutinous rice flour) is not available, you can use equal parts of cornstarch and all-purpose flour, just cornstarch, or potato flour.  These options all work very well. 

How to make this recipe

Prepare the dipping sauce: (1)Combine the vinegar, sugar, minced shallot, and chopped chilies in a bowl. Add salt and pepper to taste. Stir and set aside.

Prepare the vegetables: Wash your kabocha squash and remove any bumps on the skin. If you have purchased a whole squash, (2)cut about a third or a half depending on the size. You will need about a pound. (3)With a spoon, remove the seeds from the core. The skin is completely edible. Wrap and store the leftover without the seeds in the fridge. It will be good for several days.

(4)Cut the squash into matchsticks using a julienne slicer, if you have one. It will make very thin strips.

OR you can use a julienne peeler for longer and wider strips.

(5)Do the same for the carrots. Use a julienne slicer to make thin strips.

OR a julienne peeler for longer, wider strips.

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

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

Prepare the shrimp: (9)If using tiny little ones, wash them thoroughly. For any other size, you can peel or leave them intact. Make sure to remove the vein or its digestive tract, the dark line that runs along the back of the shrimp. You may also cut, slice, or chop those large shrimps.

(10)Combine with the vegetables and season the shrimp with salt and pepper.

Prepare the batter: (11)In a cup, combine rice flour, baking powder, fish sauce, and water. Mix until incorporated. It will be a thin and smooth batter, like that of a slurry.  It will lightly coat the shrimp and vegetables, just enough to hold them together.  (12)Pour it over the shrimp and vegetables and toss to coat.

Fry: (13)Over high heat, add about an inch of oil to a large skillet or a sauté pan. To check when the oil is ready, you can use a deep-fry thermometer – it should read between 350 and 375 °F. Another way to check is to stick the handle of a wooden spoon or a chopstick in the oil. When it’s steadily bubbling around it, then it’s ready.

(14)Once the oil is ready, scoop some of the mixture onto a large spoon or turner, then slide each one off into the hot oil. Do not overcrowd the pan and maintain the high temperature of the oil, so fritters don't come out greasy or soggy. Cook for about 2 minutes on each side until golden brown. (15)Use a spider or a slotted spoon to take them out from the oil and drain them on a paper towel-lined plate or baking sheet.

Serve: Serve with the spicy vinegar sauce.

Frequently asked questions and tips

The key takeaway

To truly enjoy these fritters, they have to be crispy and not greasy at all. The key is to fry them at a steady high temperature. When the temperature drops too low, more oil gets absorbed by the food. Drain them on paper towels so excess oil can drip off.

Watch how I make it here

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📖 Recipe