Okoy

"Ukoy" redirects here. For the Russian cape and bay, see Cape Ukoy.

Okoy
Shrimp okoy from Vigan, Ilocos Sur
Alternative namesUkoy
CourseMain course, side dish
Place of originPhilippines
Serving temperatureWarm
Similar dishesCamaron rebosado, calamares, bazun khwet kyaw, bakwan

Okoy or ukoy, are Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, onions, and green papaya. They are traditionally served with vinegar-based dipping sauces. They are eaten on their own or with white rice. They are popular for breakfast, snacks, or appetizers. Okoy are sometimes dyed bright orange with achuete seeds.[1]

Okoy has numerous variations using a variety of other ingredients, including replacing the shrimp with small fish or calamari. Okoy batter can also be made with regular flour, rice flour, or an egg and cornstarch mixture. It can also refer to omelettes made with mashed calabaza or sweet potato, with or without the shrimp.[2][3]

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