Filipino cuisine is celebrated for its bold flavors, colorful presentation, and comforting dishes that bring people together. Among these culinary treasures is ukoy, a crispy shrimp and vegetable fritter often enjoyed as an appetizer or snack. While the traditional ukoy calls for grated squash or green papaya, we take a delightful detour by swapping in sweet potato for a subtle sweetness and vibrant orange hue.
To take it further, we’ll serve our sweet potato ukoy with a creamy and savory palabok-inspired sauce. Palabok, a beloved Filipino noodle dish, is known for its rich, shrimp-flavored sauce. This pairing elevates ukoy and offers a modern twist that pays homage to two classic Filipino dishes.
Whether you’re a home cook looking to explore Filipino cuisine or a foodie on the hunt for creative recipes, this sweet potato ukoy with palabok recipe is a must-try.
What is Ukoy?
For those unfamiliar, ukoy (or okoy) is a popular Filipino cake made from vegetables and small shrimp, held together with batter and fried to crisp perfection. It’s a street food staple, often served with spiced vinegar for dipping. The beauty of ukoy lies in its versatility—it welcomes various ingredients depending on what’s available or in season.
Traditional ingredients include grated green papaya or squash, mung bean sprouts, and tiny unshelled shrimp, which lend an earthy taste and satisfying crunch. Using sweet potato gives ukoy a modern twist that highlights natural sweetness while maintaining its crisp texture and pairing it with palabok sauce. That’s a match made in culinary heaven.
Why Sweet Potato and Palabok?
Sweet potatoes add a rich yet subtle sweetness to the dish, contrasting the savory and umami notes of the palabok sauce. Sweet potatoes are nutrient-dense packed with vitamins and fiber, making this dish a guilt-free indulgence.
On the other hand, palabok sauce, with its creamy shrimp broth and vibrant orange hue, mirrors the smoky, umami flavor of traditional dipping sauces but offers a richer, smoother profile. Together, these components create a unique dish that feels indulgent but still rooted in Filipino culinary traditions.
How to Make Sweet Potato Ukoy with Palabok Sauce
Ingredients You’ll Need
For the Sweet Potato Ukoy
- 2 cups grated sweet potato
- 1 cup mung bean sprouts (togue)
- ½ cup chopped green onions (white and green parts)
- 1 cup small shrimp (cleaned, shells optional for added crunch)
- 1 cup all-purpose flour
- Two tablespoons cornstarch
- One teaspoon of baking powder
- One teaspoon of garlic powder
- One teaspoon of annatto powder (for color, optional)
- One teaspoon salt
- ½ teaspoon ground black pepper
- ¾ cup water (adjust as needed)
- Cooking oil for frying
For the Palabok Sauce
- Two tablespoons annatto oil (or vegetable oil with dissolved annatto powder)
- Three cloves garlic, minced
- Two tablespoons of all-purpose flour
- 1½ cups shrimp stock (from shrimp heads/shells or substitute with chicken broth)
- One tablespoon fish sauce
- ½ cup evaporated milk
- Salt and pepper to taste
- Lemon or calamansi slices for garnish (optional)
Steps to Prepare
- Make the Ukoy Batter
- Combine the grated sweet potato, mung bean sprouts, green onions, and shrimp in a large mixing bowl. Toss until evenly mixed.
- Whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, annatto powder, salt, and pepper in a separate bowl. Gradually add water, mixing until you achieve a pancake-like batter consistency.
- Pour the batter into the sweet potato mixture and gently toss until the vegetables and shrimp are well coated.
- Fry the Ukoy
- Heat about 1 inch of cooking oil in a large pan over medium-high heat. To check if the oil is ready, drop a small amount of batter into the oil—it should sizzle immediately.
- Scoop ¼ cup of the ukoy mixture, flatten it slightly, and carefully slide it into the hot oil. Fry 2-3 pieces at a time, ensuring not to overcrowd the pan.
- Fry on each side for 3–4 minutes until golden brown and crispy. Remove and drain on a plate lined with paper towels.
- Make the Palabok Sauce
- Heat the annatto oil in a saucepan over medium heat. Add the minced garlic and sauté until fragrant.
- Sprinkle in the flour and whisk quickly to form a roux. Cook for 1–2 minutes, making sure it doesn’t burn.
- Gradually add the shrimp stock while whisking continuously to avoid lumps.
- Stir in the fish sauce and evaporated milk, letting it simmer for 3–5 minutes until thickened. Adjust seasoning with salt and pepper, if needed.
- Serve and Enjoy
- Arrange the sweet potato ukoy on a serving plate and drizzle generously with the palabok sauce. Alternatively, serve the sauce on the side for dipping.
- Garnish with lemon or calamansi slices for a zesty kick, and enjoy your dish while it’s hot and crispy!
Nutrition and Calories
Sweet potato ukoy is not only delicious but also offers several nutritional benefits. Here is an overview of the approximate nutrition content and calorie information for this dish:
Calories: The calorie content of sweet potato ukoy can vary depending on the size and preparation method. On average, a serving of sweet potato ukoy contains approximately 200-250 calories.
Carbohydrates: Sweet potatoes are a great source of complex carbohydrates, providing energy for the body.
Protein: Sweet potato ukoy contains protein from the shrimp and sweet potatoes, contributing to the overall nutrient profile of the dish.
Fiber: Sweet potatoes are a good source of dietary fiber, which aids in digestion and helps maintain a healthy digestive system.
Vitamins and Minerals: Sweet potatoes are rich in vitamins A and C and potassium, essential for overall health.
Please note that the nutritional content may vary based on the specific ingredients and cooking methods. It’s always a good idea to consult a professional for accurate and personalized nutritional information based on your particular dietary needs and the ingredients used in the recipe.
Tips for the Perfect Sweet Potato Ukoy
Grate Just Right
Grate the sweet potato coarsely to ensure the texture stays crispy and not overly soft.
Don’t Skip the Baking Powder
It helps create a lighter and crispier texture for the cakes.
Control the Heat
Maintain medium-high heat while frying—too low, and the sky becomes greasy; too high, and it burns quickly.
Homemade Shrimp Stock
For a flavorful sauce, boil shrimp heads and shells in water for 15 minutes to create a rich shrimp stock.
Why This Sweet Potato Ukoy Recipe is a Must-Try
This dish is more than just a creative take on Filipino classics. It celebrates textures and flavors—crispy and indulgent cakes and a creamy yet vibrant sauce. Whether preparing this for a family gathering, a potluck, or simply a special Saturday meal, it’s sure to impress.
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