Okoy Recipe, a Filipino style Shrimp Fritters (2024)

• 1/2 cup medium sized shrimps heads and skin removed ( use the whole shrimp if you have small ones )
• 1 cup sweet potato Kamote , thinly sliced or grated
• 1/4 cup carrots grated or thinly sliced
• 1/8 cups green onions thinly sliced
• 1/2 cup flour
• 1/4 cup cornstarch
• 1 egg beaten
• 1/3 cup water
• 1 tbsp. fish sauce
• 2 cloves garlic minced
• a dash of freshly ground black pepper
• 1 cup oil for frying

Vinegar Dip:

• 2 cloves garlic minced
• 1 tsp. sugar
• 1/4 cup white vinegar
• 2 tbsp. Patis or Fish sauce
• 2 birds eye chillies chopped

• Mix in a bowl the flour, corn starch, egg, garlic, water, fish sauce, and pepper. Make sure it’s free from lumps and set aside.

• Wash and peel the sweet potato and carrots then grate it but in you do not have a grater, thinly slice as you can. Then slice the green onions.

• Add thesweet potato, green onions, carrots and shrimp into the batter mixture and mix well.

• In a frying pan, heat oil just enough to deep fry two Okoy fritters at a time.

• Using a slotted spoon, scoop Vege-shrimp batter allowingexcess batter to drip off and place in a pan like mini pancakes, frying each side until crispy and lightly brown.

• Once cooked, drain each Ukoy fritters on a paper towel to get rid excess oil.

• Prepare the vinegar dip by mixing all ingredients and mix well, transfer in a small bowl, and serve warm.

Recommended Recipe: Kadyos Baboy at Langka Soup