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Ingredients
- Yields 6 pieces
350 g flour
5 g annatto powder
5 g salt
3 g ground pepper
120 ml water
1 large green papaya, shredded
1 onion, sliced
250 g medium shrimps
500 ml olive oil for frying
Shrimp Okoy
Okoy (or ukoy to some) are crispy shrimp fritters that are commonly sold by Filipino street vendors as snacks. A combination of flour and shrimp, ingredients such as bean sprouts and shredded sweet potato can be added in. In this recipe, however, julienned papaya is used instead. While mostly eaten as an afternoon snack, the Filipinos’ love for rice doesn’t deter them from having the Okoy as a viand. The secret to getting light and crispy Okoy? Use cold water when making your batter and fry immediately!
- Medium
- 15 min
- 8 min
- 15 min
- 2 steps
- 10 Ingredients
- Medium
- 2 steps
- 10 Ingredients
- 15 min
- 8 min
- 15 min
Instructions
-
Preparing the batter
- In a large mixing bowl, combine 350g flour, 5g annatto powder, 5g salt, and 120ml water to make the batter.
- Add the shredded green papaya and sliced onions and coat with the batter.
- Set it aside for frying.
-
Frying
- Heat 500ml olive oil over medium high heat on a frying pan.
- Place two to three spoonfuls of the mixture on a saucer and form into a circle.
- Top mixture with 2 to 3 pieces of shrimps.
- Gently slide the shrimp mixture into the hot oil and fry for 3 to 4 minutes per side.
- Drain excess oil on paper towels
Plate and Serve!
Place your Ukoy on a serving plate and serve it with your favorite dipping sauce. Best recommended to pair with spiced vinegar sauce.
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