Okoy or Ukoy (shrimp fritters) is a native Filipino food believed to have originated from the province of Laguna<ref name="test1">Crispy Okoy GlobalPinoy.com (accessed 7 May 2008).</ref>. It is a popular afternoon snack in the country, though some use it as viand for regular meals. Other than shrimp, usual ingredients used in making okoy are bean sprouts and tofu. After adding rice flour, it is deep fried to give it its distinct crisp.
According to the book Memories of Philippine Kitchens<ref name="test2">Besa, Amy and Dorotan, Romy. Memories of Philippine Kitchens: Stories and Recipes from Far and Near. New York: Stewart, Tabori and Chang, 2006. GlobalPinoy.com (accessed 7 May 2008).</ref>, the following are the ingredients in making okoy (12 pieces):
For the Batter:
- 3/4 cup of rice flour
- 1/3 cup all purpose flour
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1 large egg
For the Filling:
- 1 cup of julienned Napa cabbage
- 1 cup of julienned carrots
- 1 cup of julienned snow peas
- 1 cup of julienned leeks
- 1 and a half cups of bean sprouts
- 1 cup of chopped peeled shrimp
- 2 teaspoon of fish sauce
- 1/4 teaspoon of ground black pepper
- 1-2 tablespoon all-purpose flour
oil - for frying
In cooking okoy, first, wipe the banana leaf on both sides with clean towel and cut it out 4-by-4 inches squares brush one side with oil and set aside on a baking sheet.
To make the batter, sift the rice flour, all purpose flour, baking powder and salt in a large bowl. Then, in a medium bowl, beat the egg with 3/4 cup of water then stir fry with the dry ingredients to form a thick batter. Refrigerate for about 30 minutes to 1 hour.
Next, Fill the saucepan or the wok with oil. While heating the oil, prepare the filling. Combine the Napa cabagge, carrots, snow peas, leeks, bean sprouts, shrimp, fish sauce and black pepper in a large bowl. Pour the batter just enough to coat the filling. Sprinkle 1 to 2 tablespoons over the ingredients and toss to firm it up.
Then, put about 1/3 cup of the filling on the oiled side of the banana leaf square. Place it on the spider and lower it into the oil. Fry until it is set. Lift it from the oil and remove the banana leaf. Continue frying until the fritter is lightly browned. Flip and brown the other side until it crisps. Life out the oil with the pider and place on a paper towel-lined baking sheet to drain. Serve hot with vinegar sauce.