WATCH: How to Make Okoy

This popular deep-fried Filipino snack is made of shrimp and vegetables.


Okoy (also spelled ukoy) is a savory Filipino snack made with fresh shrimp. The shrimp is coated in a light batter, along with thinly sliced vegetables, and deep-fried until crispy. This okoy recipe uses fresh shrimp, but dried shrimp or hibe is a worthy substitution. Serve okoy as a snack or appetizer with vinegar on the side! 

2 cups cornstarch

6 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon black peppercorns

1 large egg

1 3/4 cup water

2 cups mung bean sprouts (togue)

1 small carrot, sliced into thin strips

1 small sweet potato, sliced into thin strips

1 1/2 cups fresh shrimp

cooking oil, for deep frying

1 In a bowl, combine cornstarch, flour, salt, pepper, egg, and water. Beat with a whisk or fork until ingredients form a smooth batter.


2 Add carrots, sweet potato, bean sprouts, and shrimps. Mix thoroughly.


3 In a deep frying pan, heat cooking oil. Once the oil is hot enough, carefully deep-fry the mixture in batches using tongs or a spider strainer. Avoid over-crowding the pan and occasionally move the okoy around it to prevent it from sticking to the bottom and to retain the round shape. Cook each side for 3 to 5 minutes or until golden brown and crispy. Repeat process until you finish cooking the shrimp batter.


4 Serve okoy with vinegar.


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A simple appetizer made with shrimp and deep-fried until crispy.

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