Ukoy or Okoy

Method #1

  • Sweet potatoes (camote),
  • sliced julienne style or you can use potatoes or jicama (singkamas)
  • egg whites
  • corn starch
  • bean sprouts
  • cooked shrimp (no heads)
  • salt and pepper to taste


In a bowl, mix shrimps. camote, and egg white. Dissolve corn starch in a little bit of water and then add to the bowl. Mix in the bean sprouts. Add salt and pepper to taste. Heat oil in a skillet and drop in a tablespoonful of the camote mixture, and fry like frying an omelet until golden brown.

Method #2

Batter Ingredients:

  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 cup annatto water
  • 1 1/2 cups shrimp broth
  • 1 egg, well beaten
  • cooking oil

    Topping Ingredients:

    • 2 cups bean sprouts
    • 1 cup chopped green onions
    • 2 pieces tofu, cut into strips
    • 1/2 lb small shrimp, cleaned
    • 1 cup papayas

      1. Sift the first five batter ingredients together in a bowl.
      2. Blend in the annatto water, broth and egg.
      3. Beat until smooth.
      4. Heat oil in high heat for deep-frying. Set aside.
      5. Arrange a bed of bean sprouts and green papaya in a saucer.
      6. Top with some green onion, tofu strips and shrimps.
      7. Add about 1/3 cup of batter.
      8. Slide the mixture carefully into the hot oil.
      9. Fry until crisp and brown on both sides. Drain.
      10. Serve with a mixture of vinegar and crushed garlic for dipping seasoned with salt and pepper.

      Method #3


      • 1 kilo togonton (small shrimp)
      • 1 tablespoon salt
      • 1/4 teaspoon pepper
      • 1/2 cup cornstarch
      • oil for frying

        1. Clean and drain togonton.
        2. Mix well with salt, pepper and cornstarch.
        3. Form into patties then deep fry in hot oil until crisp and borwn.
        4. Drain on paper towels.
        5. Serve with vinegar and crushed garlic dip.

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