Okoy

Name: Okoy
Total time: 40 min
Yield: 5
Cuisine: Filipino
Ingredients: 300 g Small shrimp, whole, heads and shells on; 200 g Calabaza or kabocha squash, grated; 150 g Sweet potato, grated; 100 g Bean sprouts; 3 Spring onions, sliced; 100 g Glutinous rice flour; 50 g Cornflour; 1 Egg; 180 ml Cold water; 1.5 tsp Salt; 1 tsp Black pepper; 1 L Oil for deep frying; 150 ml Cane vinegar, garlic and chilli, for dipping

Shrimp fritters fried whole in their shells with grated squash and sweet potato — shatteringly crisp, dunked in vinegar with garlic, eaten standing up in the late afternoon.

Sumber

Resep oleh Filipino home kitchens · 🏺 Tradisional · Cooking that turns on three levers — vinegar, salt from fish or shrimp, and fat — and a table where sour, salty and rich are balanced by the eater, not the cook.

Philippines · crisp shrimp fritters — An ownerless traditional dish, so no cook is credited. The cited article confirms okoy, also spelled okoi or ukoy, as Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp and various vegetables including calabaza. The batter ratio, the saucer trick and the drain-on-a-rack rule are this book's own.

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⏱ 40 mnt🍽 5 porsi🔥 340 kkal🇵🇭 Filipina🌶️

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Langkah

Whisk the rice flour, cornflour, egg, cold water, salt and pepper into a thin batter — thinner than pancake batter.
💡 Cold water and glutinous rice flour together are what make it shatter rather than bend. Plain flour and warm water give you a soft pancake.
Fold in the squash, sweet potato, sprouts and spring onion. The batter should just barely coat them.
Heat the oil to 180°C. Lay a small ladle of the mixture on a saucer, press 3 or 4 whole shrimp on top, and slide it into the oil.
💡 The saucer is the trick — dropped straight from a spoon it breaks apart before it sets. Slide, do not drop.
Fry 4–5 minutes until deep gold, turning once. Drain on a rack, never on paper.
Mix the vinegar with crushed garlic and sliced chilli and serve alongside.

💡 Tips

A rack, not kitchen paper. Paper traps steam under the fritter and softens the bottom within a minute of all that work.
The vinegar is not a garnish. Okoy is fat and salt, and the sour dip is what lets you eat a third one.