Crispy Filipino Shrimp Patties with Papaya
Indulge in these Crispy Filipino Shrimp Patties, known as Ukoy, which offer a unique twist on shrimp preparation. This delightful dish features a blend of fresh bean sprouts, vibrant green onions, and the subtle sweetness of ripe papaya, all enveloped in a perfectly seasoned batter. Whether using squash or sweet potato, these patties are versatile enough to adapt to your preference. Deep-fried to a golden-brown crisp, they are best served hot and paired with a tangy vinegar and garlic dipping sauce for the ultimate flavor kick. Perfect for sharing with friends and family, or as a tasty snack to brighten up any meal!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
All-purpose flour
1 cup (Sifted)
Cornstarch
1 cup (Sifted)
Baking powder
1 1/2 teaspoons (Sifted)
Salt
1 1/2 teaspoons (Sifted)
Pepper
1/2 teaspoon (Sifted)
Annatto water
1/4 cup (Mixed)
Shrimp broth
1 1/2 cups (Prepared)
Egg
1 (Well beaten)
Cooking oil
As needed (For deep frying)
Bean sprouts
2 cups (Fresh)
Chopped green onion
1 cup (Fresh)
Tofu
2 pieces (Cut into strips)
Small shrimp
1/2 lb (Cleaned)
Papaya
1 cup (Shredded or diced)
Instructions
1
In a mixing bowl, sift together the all-purpose flour, cornstarch, baking powder, salt, and pepper until well combined.
2
Gradually mix in the annatto water, shrimp broth, and beaten egg, stirring until the batter is smooth and free of lumps.
3
In a large skillet or deep fryer, heat a generous amount of cooking oil over high heat until shimmering.
4
Meanwhile, prepare a serving plate by arranging a bed of fresh bean sprouts and shredded green papaya.
5
In a separate bowl, combine the chopped green onion, tofu strips, and cleaned small shrimp.
6
For each patty, take about 1/3 cup of the batter mixture and fold in a portion of the shrimp and vegetable mixture.
7
Gently slide the full mixture into the hot oil, being careful not to overcrowd the pan.
8
Fry until the patties are golden brown and crispy on both sides, approximately 3-4 minutes per side.
9
Once cooked, remove patties and drain on paper towels to remove excess oil.
10
Serve immediately with a side of vinegar mixed with crushed garlic, seasoned to taste with salt and pepper. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Filipino Shrimp Patties?
Commonly known as Ukoy or Okoy in the Philippines, these are savory deep-fried fritters made with a mixture of small shrimp, vegetables, and a seasoned batter.
What is the secret to making Ukoy crispy?
The secret lies in the combination of all-purpose flour and cornstarch, along with baking powder and deep-frying at a high temperature until golden brown.
Can I use something other than papaya in this recipe?
Yes, you can easily substitute shredded papaya with squash, sweet potato, or carrots depending on your preference.
What kind of shrimp should I use for Filipino Shrimp Patties?
It is best to use small, cleaned shrimp. Traditional versions often use very small shrimp with the shells left on for added crunch.
What is annatto water and why is it used?
Annatto water is made from achuete seeds and is used primarily to give the patties their characteristic vibrant orange or yellow color.
What dipping sauce is recommended for Ukoy?
The traditional dipping sauce is a mixture of vinegar and crushed garlic, seasoned with salt and pepper to provide a tangy contrast to the fried patties.
How do I prevent the patties from falling apart while frying?
Ensure your batter is smooth and well-mixed with the egg as a binder, and make sure the oil is shimmering hot before sliding the mixture in.
What vegetables are included in this specific recipe?
This recipe includes fresh bean sprouts, chopped green onions, and shredded or diced papaya.
Is there tofu in these shrimp patties?
Yes, this recipe calls for two pieces of tofu cut into strips, which adds a nice texture and extra protein to the patties.
How long do I need to fry each patty?
You should fry the patties for approximately 3 to 4 minutes per side until they reach a golden-brown and crispy consistency.
What is used to flavor the batter?
The batter is flavored with shrimp broth, salt, pepper, and annatto water for a deep, savory seafood taste.
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used, but ensure they are completely thawed and patted dry to avoid introducing excess moisture into the batter.
How should I prepare the papaya?
The papaya should be shredded or diced finely so it can be evenly distributed within the batter and cook quickly during frying.
What role does the cornstarch play?
Cornstarch helps create a light and very crispy texture that stays crunchy longer than a batter made only with flour.
How much batter should I use per patty?
The recipe recommends using about 1/3 cup of the batter mixture for each patty to maintain a manageable size.
Should the bean sprouts be cooked beforehand?
No, the bean sprouts should be fresh and raw; they will cook and soften slightly while being deep-fried in the batter.
What is the best oil for deep-frying Ukoy?
Any neutral cooking oil with a high smoke point, such as vegetable oil, canola oil, or corn oil, works well for this recipe.
Can I substitute the shrimp broth?
If you don't have shrimp broth, you can use water or vegetable broth, though the flavor will be less intensely seafood-oriented.
How do I handle the patties after frying?
Once cooked, remove the patties from the oil and drain them on paper towels to remove any excess grease before serving.
Can these be served as a snack?
Yes, these are highly versatile and work perfectly as a snack, an appetizer for parties, or even as a side dish for a meal.
Why do I need to sift the dry ingredients?
Sifting ensures that the flour, cornstarch, and baking powder are well combined and free of lumps, resulting in a smoother batter.
Is the egg necessary for the recipe?
Yes, the well-beaten egg acts as a binding agent that helps the batter adhere to the shrimp and vegetable mixture.
How many ingredients are in this recipe?
There are 14 primary ingredients including the seasonings, batter components, shrimp, and various vegetables.
What flavor does the green onion add?
The green onions provide a mild, savory onion flavor and a touch of color to the interior of the patty.
Is this dish spicy?
By default, it is not spicy, but you can add heat by adding chili to the dipping sauce or spice to the batter mixture.
How should I arrange the serving plate?
The instructions suggest arranging a bed of fresh bean sprouts and shredded green papaya on the plate before placing the hot patties on top.
What is the texture of the papaya in the patty?
The shredded papaya softens during frying but retains a subtle sweetness and a slightly firm bite.
Can I make the batter ahead of time?
It is best to mix the batter and fry the patties immediately to ensure the baking powder provides the maximum lift and crispiness.
How should I serve the vinegar and garlic dip?
Mix vinegar with crushed garlic, salt, and pepper in a small bowl and serve it on the side for dipping the hot patties.
Should these be served hot or cold?
These are best enjoyed immediately while they are hot and at their peak crispiness.