What is the English of ukoy?

ukoy [ú. kuy.] : merman (n.); shrimp fritter (n.); prowl (v.); slink (v.); sneak (v.); stalk (v.)

What is Okoy made of?

Okoy or ukoy, are Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, onions, and green papaya.

What is nasi in english?

Nasi = rice, goreng = fried. Nasi sudah menjadi bubur, de rijst is al rijstepap geworden. Nasi sudah menjadi bubur, the rice has already turned into rice pudding.

What is Le Platane in English?

Translation of platane – French-English dictionary plane [noun] a type of tree with broad leaves.

What are the benefits of Okoy?

As for the micronutrients, Okoy is a source of several vitamins including Vitamin A, B-6, B-12, E, K1, and various B-complex vitamins like Thiamin, Riboflavin, and Niacin . It is also rich in essential minerals such as Potassium, Magnesium, Calcium, Iron, Copper, and Zinc among others.

How many calories does Okoy have?

Read More Nutrition Facts (per serving) 220 Calories 9g Fat 28g Carbs 6g Protein

What is the history of ukoy?

What is the origin of ukoy? Believed to have originated in the province of Laguna, Philippines , okoy or ukoy is a simple yet very tasty Filipino dish and appetizer made from deep fried battered baby shrimp. The shell of the shrimp is left unpeeled as it enhances the flavor and crispiness of okoy.

How many calories are in Okoy?

Read More Nutrition Facts (per serving) 220 Calories 9g Fat 28g Carbs 6g Protein

What is the English name for Potol AR?

Pointed gourd is provincially known as পটল (potol) in both of these Bengali-speaking regions. It is a vital summer vegetable in Bangladesh and in West Bengal. It is cultivated and consumed in every part of Bangladesh and West Bengal.

Ukoy Recipe - Filipino Shrimp Fritters

BY :Bebs | Published: 11/26/ 2016 | Updated:05/01/ 2020 | 19 Comments

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4.92 from 12 votes

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Get this easy Ukoy recipe, the Filipino crunchy shrimp fritters using sweet potato. It is a popular Filipino snack that can also be served as an appetizer or, like me, as a main dish to be eaten with rice. Make sure you do not forget the spiced vinegar for dipping!

What is Ukoy?
The secret to perfect, crunchy shrimp fritter
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Ukoy Recipe - Filipino Shrimp Fritters

What is Ukoy?

Ukoy or Okoy is a Filipino dish, usually appetizer, of shrimp fritters. The small unshelled shrimp is normally accompanied by other vegetables or root crops. Most commonly used are squash, green papaya, cabbage, sweet potato, bean sprouts, and carrots. Technically anything that is in season that can be shredded and fried. It is also common to find them sold by street food vendors in local marketplaces. The typical bright orange color is achieved from achuete seeds.

I've been craving for Ukoy for like ages but I always thought that it is impossible to make them while I am here in Germany. The Ukoy I grew up with uses green papaya which is impossible to find here. Then while browsing through the net, I came across several recipes for Ukoy that use different kinds of vegetables like bean sprouts, squash, and sweet potato!

I was excited to try it of course, so next on my list to cross—the shrimp! It should be not so difficult I thought, of course, there are shrimp in Germany, but usually we only have the frozen ones. It does not matter, it could work! But then all that I was able to find in our local food stores were too big, already peeled or the heads removed! I don't know why, but I cannot picture an Ukoy with shelled and beheaded shrimps. My last hope was to go to the nearest Asian food shop (which is not really so near), so I convinced Armin that it is time to replenish our fish and soy sauce.

And look what I found! The perfect shrimp for Ukoy! Shell and head intact and also the perfect size. Yes, in this case, sizes do matter. Small shrimp will be crunchy when fried, shell and all! I cannot be happier!

The secret to perfect, crunchy shrimp fritter

It is no surprise that cornstarch adds a crunchy bite to any fried food. I also find that adding it makes the fritters stay crispy even when they turn cold.

A note about cooking Ukoy: Don't be surprised if you get a runny batter, it is supposed to be like that.

I also remembered watchingan Ukoy vendor in the 'palengke' or market (way, way back then). I was too curious and fascinated by how they make their shrimp fritters perfectly round. Their secret technique,—saucers. They use it to measure to have uniform sizes and to form them into perfectly round disks. They tip the saucer filled with the batter to the hot oil and slide it out without breaking form.

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