Unveiling the crispy magic of #FilipinoFlavors! 🍤✨ From street snack origins to a restaurant star, Ukoy dances with tradition and modern tastes. Dip into the delight! 🌟 #CrispyUkoyJoy. Crispy Ukoy, a Filipino favorite, blends succulent shrimp with a distinctive batter. Deep-fried to perfection, it’s a culinary delight with a vinegar dip.
Ukoy, also known as Okoy or Shrimp Fritters, boasts a fascinating journey in Filipino culinary history. Originating as a humble afternoon snack peddled by street hawkers in the Philippines, it has evolved into a popular side dish featured in various restaurants. The transformation reflects not only changes in culinary preferences but also the adaptability of traditional recipes to modern tastes.
Traditionally, Ukoy is prepared by deep-frying shrimp with the skin on, creating a distinctive crispiness that defines this beloved dish. While contemporary and upscale restaurants may offer a shelled version, the original, skin-on Ukoy retains a unique texture reminiscent of a potato chip when fried to perfection.
The historical roots of Ukoy tie back to the street food culture of the Philippines, where vendors skillfully crafted these delectable fritters to provide a satisfying snack. Over time, Ukoy has made its way into the mainstream culinary scene, becoming a delightful accompaniment to main meals.
A crucial element of Ukoy’s charm lies in its dynamic flavors and textures. The combination of crispy batter and succulent shrimp creates a harmony that is further elevated by the dish’s traditional partner—a vinegar dipping sauce. This sauce not only counters the oiliness resulting from deep-frying but also introduces a symphony of sweet, sour, and hot notes as the batter absorbs its rich taste.
Ukoy’s significance in Filipino cuisine goes beyond its delightful taste; it represents a culinary heritage that has withstood the test of time. Its journey from a street snack to a restaurant staple reflects the adaptability and enduring popularity of this iconic dish.
In a deep bowl mix together flour, corn flour, garlic, water, fish sauce and pepper. Mix well and make sure it’s free of lumps.
Now add the butternut squash and shrimps and mix well.
In a pan, add oil enough for deep frying but letting patty settle down flat on the pan. Now using a scoop, spoon out shrimp batter and place in pan like mini pancakes, frying each side for around 2-3 minutes each.
Once fritters are cooked place on a paper tower to drain excess fat.
Prepare the vinegar dip by mixing all the vinegar dip ingredients.