One Filipino snack that is truly popular, and often quite so, is okoy, or as others call it, shrimp and vegetables stuffed with batter, and fried to golden perfection. Filipino Okoy is a healthy snack you will never be disappointed with, be it out of boredom or as a meal completer. The crispy shrimp and veggie fritters are a hit to the senses with their crunchiness and richness. Hopefully, this blog will serve as a quick and simple guide on how to make a simple Filipino Okoy, similar to the recipe that you can produce in your kitchen.
Filipino Shrimp Fritters, or as they are locally known as okoy, is a Filipino dish that integrates shrimp and vegetables in a crispy batter deep-fried. This Fiesta snack or appetizer, and Filipino street food in general, are Filipino staples for many houses and such gatherings, fiestas, and Starbucks. Okoy is very versatile, and it is this that makes it so special. Shrimp, vegetables, or both can be used to make this dish, which will be suitable even to the most demanding palate.
Okoy is usually eaten with the dipping sauce consisting of vinegar, soy sauce, and garlic, which are meats complements a batch of fritters’ savory and crispy texture. Perfect balance of flavor, and it is a good item for comfort food for Filipinos and new Filipinos who are exploring Filipino cuisine.
For the crispy okoy recipe, you'll need the following ingredients:
Fresh shrimp, peeled and deveined.
Carrots, julienned or grated
Sweet potato, julienned or grated
Bean sprouts
Flour (all-purpose)
Rice flour (for extra crispiness)
Cornstarch (optional for added crunch)
Baking powder
Salt and pepper for seasoning
Water or club soda (for a light, airy batter)
Cooking oil for deep frying
The vegetable okoy dish is quite flavorful and textured by using vegetables like sweet potatoes and carrots. Conversely, the crunchy vegetables are perfectly enhanced by the sweet, savory taste of the fresh shrimp. The secret to achieving that perfect crunch with each bite is the batter itself, which is light and crispy.
Preparation of your ingredients is the initial step in making your Filipino okoy dish. The peeling and deveining of the shrimp must be done first. To make it look more realistic, you can leave the tails intact, but if you prefer, you can remove them. Depending on your preference, you may either chop the shrimp into small pieces or leave them intact when cooked.
Next, to achieve a crunchy texture on the fritters, julienne or grate carrots and sweet potatoes into long strands. Ensure that the okoy is clean and free from dirt because the fresh bean sprouts will add an extra crispiness.
Mix the all-purpose flour, cornstarch, and rice flour in a large mixing bowl to make the batter for this crunchy okoy recipe. The cornstarch and rice flour are the ingredients required to make the batter light and crispy. As a help while the fritters rise as they cook, sprinkle a little baking powder. Add salt and pepper to taste.
While combining, gradually add the water or club soda while the batter is still thick but pourable. Club soda's fizz helps to make the okoy batter light in texture, which is needed to make the crispy coating that is typical of Filipino okoy.
Having ready the batter, include the veggies and shrimp. Add the sprouts, grated carrots, and sweet potatoes to the bowl containing the batter. Ensure each ingredient is well coated by the batter by carefully folding in the shrimp. It must not turn into dough, yet be so thick that the whole thing sticks. To crisp on the exterior, it will coat every ingredient.
Heat a sufficient amount of cooking oil in a deep pan or wok to coat the fritters. To achieve the optimal frying temperature, the oil must be approximately 350°F. One tablespoon of the shrimp and veggie mixture must be dropped softly into the hot oil.
The fritters must be golden brown and crunchy after 3 to 4 minutes of cooking on either side. When they float on top and become a uniform color of gold, you will know that they are done. Remove the okoy from the oil after cooking and place them on a plate lined with paper towels to absorb any excess oil.
Your Filipino okoy fritters are ready to serve once they have finished cooking. Present the okoy hot with dipping sauce after arranging them on a serving platter. To neutralize the fattiness of the fritters, the perfect dipping sauce for okoy is a combination of vinegar, soy sauce, minced garlic, and chile. You can eat them by themselves or with sweet chili sauce in case you desire a less pungent dip.
Here are some tips to enhance your okoy recipe and ensure that your fritters are always crispy and delicious:
Your okoy will taste and be the best if you utilize fresh shrimp. Frozen shrimp can be used when there is no fresh shrimp. Before adding it to the batter, make sure to thaw and drain excess water.
Your batter consistency is quite crucial. The fritters will end up doughy and dense if it is too thick. The fritters will crumble during the frying if they are too thin. The batter must be such that it's light enough to cook crisp, yet thick enough to cover the stuff.
Don't overcrowd the pan when frying. If there are too many fritters fried at once, the temperature of the oil will decrease, and they will end up mushy rather than crispy. Fry them in small batches for the best results.
To achieve crispy okoy, the temperature of the oil should be maintained at the right level. The inside will still be raw if the oil is too hot because the outside will cook too fast. The okoy will become oily due to absorbing too much oil if it is not heated enough.
You can try various versions to suit your taste, even if the traditional Filipino okoy recipe uses shrimp and vegetables. To prepare okoy as a vegetarian dish, some individuals use only vegetables and omit the shrimp.
For a new twist on the classic fritter, experiment with other types of shrimp or shellfish, like fish or squid. The fundamental concept of the recipe remains the same: create a crispy, light crust with an appealing crunch.
Filipino okoy is much more than just a simple fritter. It's a dish that combines the likes of rich shrimp, vegetables, and a crisp batter, which makes it a favorite Filipino dish. You can make this okoy recipe as a snack, appetizer, or even with a whole meal, and know that this recipe will impress. Filipino shrimp and veggie fritters are made with a few ingredients that have been fried properly, like golden, crispy fritters rich in flavour in every bite.
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