_from_Vigan%2c_Philippines.jpg) Shrimpokoy fromVigan,Ilocos Sur | |
| Alternative names | Ukoy |
|---|---|
| Course | Main course,side dish |
| Place of origin | Philippines |
| Serving temperature | Warm |
| Similar dishes | Camaron rebosado,calamares,bazun khwet kyaw,bakwan |
Okoy,okoi orukoy, areFilipino crispy deep-friedfritters made withglutinous ricebatter, unshelled smallshrimp, and various vegetables, includingcalabaza,sweet potato,cassava,mung bean sprouts,scallions andjuliennedcarrots,onions, and greenpapaya. They are traditionally served withvinegar-baseddipping sauces. They are eaten on their own or withwhite rice. They are popular for breakfast, snacks, orappetizers.Okoy are sometimes dyed bright orange withachuete seeds.[1]
Okoy has numerous variations using a variety of other ingredients, including replacing the shrimp with small fish orcalamari.Okoy batter can also be made with regularflour,rice flour, or anegg andcornstarch mixture. It can also refer toomelettes made with mashed calabaza or sweet potato, with or without the shrimp.[2][3]
According to Filipinolinguist Gloria Chan-Yap, the nameokoy comes fromHokkienō+kuè, meaning "cake made fromtaro". However, they are very different dishes. The Hokkien dish is made from deep-fried taro and minced pork, while the Philippine dish utilizes none of those ingredients. The only similarity between them is that they are both deep-fried and pancake-shaped.[4]
The most basic traditionalokoy recipe uses a small amount ofgalapong (ground soakedglutinous rice) as thebatter, spiced to taste withonion,garlic, salt, andscallions. It is mixed with mashedkalabasa (calabaza) and unshelled smallshrimp. They are deep-fried as small flat patties until golden brown. Excess oil is drained on paper towels and the dish is served warm and crispy.[5]Okoy batter can also be mixed withkamote (sweet potato) orkamoteng kahoy (cassava), instead of, or in addition tocalabaza. Other ingredients are also traditionally added, includingmung bean sprouts (togue) and/orjuliennedcarrots,onions, and greenpapaya.[6][7] The dish is sometimes dyed bright orange withachuete seeds.[1]
Okoy can be eaten on its own or withwhite rice. It is usually eaten as a snack, asappetizers, or as a breakfast meal. Traditionally, it is served with avinegar-based dipping sauce; likesinamak (vinegar withlabuyo chilis, ginger, garlic, peppercorns, and onion) orpinakurat (vinegar withfish sauce,labuyo chilis, peppercorns, ginger, garlic, and driedmangoes).[3][8][9] It can also be dipped inbanana ketchup,tomato ketchup,sweet and sour sauces, or even garlicmayonnaise.[10]
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Modern versions typically use regularflour orrice flour, instead ofgalapong.[5]Egg mixed withcornstarch can also be used.[3][8]Okoy is also used to refer to savoryomelettes made with mashed calabaza or sweet potato (more properlytortang kalabasa ortortang kamote, respectively), with or without the shrimp.[2]
The shrimp may also be omitted completely, especially when using mashed calabaza or sweet potato. The shrimp can be replaced with small fish likedilis (anchovies) ordulong (noodlefish), as well ascalamari or even shreddedchicken.[9][11][12] Larger shrimp, shelled and butterflied can also be used, and can be cookedtempura-style.[7]
The dish can be modified easily to use other non-traditional ingredients,[6] includingpotatoes,bell peppers,peppercorns,tokwa (tofu), gratedcoconut, andapulid (water chestnuts).[6][1] A unique variant of the dish usesbanana flowers (puso ng saging, lit. "banana heart") cooked in batter.[2]
A similar dish istortang dulong ormaranay which is anomelette made from very small fish from the familySalangidae known asdulong inTagalog andipon,libgao, ormaranay inVisayan.[13][14][15][16]
A 16 footdiameter 'Giant Okoy Bilao' creation used 200 kilograms of shreddedcalabaza and served 2,400 visitors.[17]
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