Crispy Okoy Recipe: Super Crispy Filipino Shrimp Fritters That Stay Crunchy
This Crispy Okoy Recipe combines whole shrimp with julienned squash, carrots, and white onions in a light batter made with all-purpose flour and rice flour. The vegetables are seasoned before being combined with the batter, then the okoy is deep-fried over medium-low to medium heat until golden brown and crispy. The result is a light, crispy Filipino shrimp and vegetable fritter that pairs perfectly with a spicy cane vinegar dipping sauce.
Ingredients
For the Vegetables
- ½ medium-sized squash julienned
- 2 medium carrots julienned
- 4 medium white onions julienned
- 4¼ tsp ground black pepper
- 4¼ tsp garlic powder
- 8½ tsp salt or 2 tbsp + 2½ tsp
- 2 cups + 2 tbsp rice flour
The above will give you 17 cups julienned vegetables (about 130 grams per cup)
The seasoning/dry mix ratio: For every 1 cup of vegetables, use 1/4 tsp ground black pepper , 1/4 tsp garlic powder, 1/2 tsp salt, and 2 tbsp rice flour
For the Crispy Batter
- 2 cups all-purpose flour
- 2 cups rice flour
- 2 tsp salt
- 2 tsp ground black pepper
- 2 tsp annatto powder
- 3 cups room-temperature water added gradually (Different flours have different absorption rates. Even if the recipe calls for 3 cups of water, don't automatically add everything at once. Add the water gradually until you achieve the right consistency.)
You can use other starches such as potato starch, cornstarch, or corn flour. Each one produces a slightly different type and duration of crispness.
Other Ingredients
- ½ kg small to medium shrimp Trim off the sharp, pointed parts of the head and tail using kitchen scissors, especially the sharp spikes around the head and the pointed tip of the tail.
- Cooking oil enough for deep frying
Yield: Approximately 34-40 pieces, using about ½ cup of vegetable mixture per Okoy.
For the Vinegar Dip
- 1½ cups cane vinegar
- 1 medium cucumber finely diced
- 2 medium red onions finely chopped
- 5 cloves garlic finely minced
- 4-6 pcs red chilies finely chopped, optional
- 1 tsp ground black pepper
- 1 tsp salt
- 2 tsp sugar
- 2-3 tbsp calamansi juice
Instructions
Prepare the Vegetables
- Julienne the squash, carrots, and white onions.
- Measure the vegetables. This recipe uses approximately 17 cups of sliced vegetables.
- Add the salt, ground black pepper, garlic powder, and rice flour. Toss thoroughly.
- Allow the vegetables to sit for several minutes so the salt can draw out some of their natural moisture.
Prepare the Batter
- In a large bowl, combine the all-purpose flour, rice flour, salt, ground black pepper, and annatto powder.
- Gradually add the room-temperature water while mixing.
- Do not add all the water automatically. Add it slowly until you get a batter that is fluid enough to coat and bind the vegetables but isn't excessively thick.
- Add the seasoned vegetables and mix until they are lightly coated.
Assemble the Okoy
- In a small plate, place ½ to 1 tablespoon of batter and spread it into a thin layer.
- Scoop approximately ½ cup of the vegetable mixture and spread it evenly over the batter. Keep the okoy relatively thin rather than making it too thick.
- Arrange the whole shrimp on top of the vegetables.
- Lightly drizzle a small amount of batter over the shrimp, just enough to coat and hold them in place.
- Carefully slide the assembled okoy into the hot oil and fry according to the cooking instructions.
Fry the Okoy
- Heat enough cooking oil for deep frying.
- Carefully slide the assembled okoy into the hot oil and fry.
- Maintain the heat around medium-low to medium.
- Carefully fry the okoy until the bottom becomes firm and golden.
- Turn the okoy and continue frying until both sides are golden, crisp, and firm.
- Continue frying until the bubbling decreases significantly.
- Remove the okoy from the oil and drain well.
- Repeat with the remaining mixture, making sure not to overcrowd the pan.
Make the Vinegar Dip
- Combine the cane vinegar, cucumber, red onion, garlic, chilies, black pepper, salt, sugar, and calamansi juice.
- Mix well and allow the dip to sit for about 20-30 minutes before serving.
- Serve the crispy okoy with the vinegar dip while hot or warm.