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Okoy - En-tête

Authentic Okoy (Ukoy) – Filipino Shrimp Fritters

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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Main course
Cuisine: Philippine
Servings: 4
Author: Marc Winer

Ingredients

For the fritters

  • 200 g small shrimp cleaned (fresh or dried)
  • 140 g cornstarch
  • 40 g all-purpose flour
  • 2 handfuls mung bean sprouts
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper freshly ground
  • 1 egg
  • 0.25 teaspoon baking powder
  • 300 ml water cold (ideally ice-cold)
  • neutral-flavored oil for frying

For the dipping sauce

  • 120 ml spiced vinegar sinamak or pinakurat (or rice vinegar)
  • 2 Thai chilies finely chopped
  • 2 cloves garlic finely chopped

Procédé

Prepare the batter

  • In a large bowl, whisk together the cornstarch, flour, baking powder, salt, and black pepper.
    140 g cornstarch, 40 g all-purpose flour, 0.25 teaspoon baking powder, 0.5 teaspoon salt, 0.5 teaspoon black pepper
    Okoy - Dans un grand bol, mélanger la fécule de maïs, la farine, la levure chimique, le sel et le poivre noir.
  • Add the egg, then pour in the cold water.
    1 egg, 300 ml water
    Okoy - Casser l'œuf dans le bol et ajouter l'eau froide.
  • Stir just until smooth and lump-free; do not overmix.
    Okoy - Remuer jusqu'à obtenir une pâte lisse, sans grumeaux.
  • Fold in the shrimp and mung bean sprouts until evenly coated.
    200 g small shrimp, 2 handfuls mung bean sprouts
    Okoy - Ajouter les petites crevettes et les pousses de haricot mungo à la pâte.

Fry the okoy

  • Pour the oil into a deep pot and heat over medium-high heat.
    neutral-flavored oil
  • Test the oil by dropping in a small spoonful of batter: it should sizzle right away and float to the surface.
  • Scoop 2 to 3 tablespoons of batter into the hot oil, then gently spread it out to form a thin fritter.
    Okoy - Prélever 2 à 3 cuillères à soupe du mélange aux crevettes et le déposer délicatement dans l'huile chaude.
  • Fry for 2 to 3 minutes per side, until crisp and golden, working in batches (2 to 3 pieces at a time).
    Okoy - Faire frire chaque pièce 2 à 3 minutes de chaque côté jusqu'à ce qu'elle soit dorée.
  • Lift out with a slotted spoon and drain on paper towels.

Dipping sauce & serving

  • Stir together the spiced vinegar, Thai chilies, and garlic. Serve the fritters right away—hot and crispy—with the dipping sauce.
    120 ml spiced vinegar, 2 Thai chilies, 2 cloves garlic
    Okoy - Servir immédiatement, bien chaud et croustillant, avec le vinaigre épicé mélangé aux piments thaï et à l'ail, pour tremper.

Storage and reheating

  • Let any leftover fritters cool completely, then store in an airtight container.
  • Reheat in the oven or air fryer at 180°C for 3 to 5 minutes to crisp them back up.

Notes

  • Use ice-cold water for a lighter, crispier batter.
  • Mix only until combined; overmixing can make the fritters tough.
  • Pat the shrimp and sprouts dry before adding to keep the batter from getting watery.
  • Keep the oil temperature steady for even frying.
  • Spread the batter thin for maximum crispiness.
  • Frying in fresh oil yields noticeably crispier fritters.
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