I have no idea where the name Ukoy came from because it does not mean anything as far as I know except it is this particular dish that is a popular street food and good as a mid afternoon snack in the Philippines. Most of the time it is called OKOY instead of UKOY.
It is also eaten for lunch. It is so scrumptious dipped in vinegar, soy sauce and garlic with a dash of black pepper like the fried Tofu and Fried Lumpia. And as a mid afternoon snack, it is usually eaten with cooled leftover white rice at home.
The traditional Ukoy has small shrimp with heads and shells still intact and fried along with the vegetables but they stay on the top and are crispy. The tiny shrimp are eaten with the ukoy including shells heads and all. They make the Ukoy crunchy too but the shrimp have to be very fresh.
One can only buy fresh tiny shrimp with shells here in the U.S. if you live near the bay and can buy fresh or frozen shrimp for bait at the fishing bait camps. At the time I had a craving for Ukoy, I did not have these baby shrimp on hand so I experimented by omitting them and the result was just as good.
As I said in my foreword that I modified these recipes for the American palate, I am not sure if they would be appetizing to those whom I serve it to with the shell, head, antennae and eyes staring at them and expect them to take a bite. Some people here don’t even like shrimp. I am just lucky to live on the bay where they are readily available. But America is such a big country that many who live inland far from the ocean have never seen or eaten shrimp or any seafood except fresh water fishes.
My husband never had this dish before so was curious to ask what those things sticking out from the cooked patties were, which were bean sprouts. To my surprise as well as his, he gobbled them down when I served our lunch and even asked me to give some to the next-door neighbor. He said, “This is way good”!
The main and important vegetable to have here is the bean sprouts. The others can be mixed and matched as to what you have on hand. For example, you can use any yellow squash such as butternut or kabocha in place of sweet potato or yam and vice versa.
It should be crunchy at the edges and the vegetables are cooked but not over done. To attain this, the cooking oil has to be very hot. To test for hotness, drop a scant 1/2 tsp. of the liquid mixture in the oil and it should spread out and float right away. It should not sink to the bottom. But it should not be too hot that it burns. The ideal pre-heat temperature is 350°F.
Dissolve 1 shrimp bouillon in 3/4 cup boiling water. Set aside until cooled.
Mix the vegetables:
- 1 c grated (large grate) kabocha squash, about a 3” wedge piece
- ¼ of a medium onion sliced thin lengthwise and separated
- 2 scallions (green onion) cut in small pieces
- 1 ½ c bean sprouts
- ½ stalk celery sliced paper-thin crosswise
Stir together in a separate bowl:
- 1 egg
- 1/2 c cornstarch
- 1/2 c flour
- 1 tsp. baking powder
- ½ tsp. salt
- ¼ tsp. black pepper
- 3/4 c water with the dissolved bouillon, cooled
- 1/2 packet Goya con azafran (this is in lieu of achuete or annatto)
Mix in the vegetables
Use a large pot or a deep skillet or a wok to hold an inch or more of cooking oil for deep-frying. Heat the oil until very hot (325° to 350°). Drop a large cooking spoonful of the mixture into the hot oil quickly but very carefully. Fry until golden and the edges are crisp making sure it is not sticking to the bottom of the pan. It should float after a few seconds. Loosen the bottom with a spatula or turner if it sticks. Spoon some hot oil on the top of the sizzling patty. No need to turn over. Do this one at a time until all are used up. Drain on paper towels or on a wire rack. Keep in a warm oven until ready to serve.
Another way to do this is put about ¼ cup of the mixture in a saucer or small bowl and slide the mixture into the frying pan. This way you can also add more or less vegetables or batter to your liking. It makes it quicker because each batch is ready to fry as soon as the last patty is taken out if you get it ready soon after you pour it in the frying pan. Stir the mixture every so often.
Fry for about 2 minutes and using the turner transfer to a plate lined with paper towel to drain. The edges need to be crispy and the middle should not be gooey.
This batch makes 6 or 7 patties. Serve while hot or warm. This dish is not good cold. But I like to eat it with cooled rice.
To make the dip:
Crush a clove or two of garlic and place in a small bowl. Add 1/4 cup soy sauce and 1/2 c vinegar. Add a dash of black pepper. Adjust to your taste. You may want to drink it by the spoonfuls. Use a “platito” (little sauce plate) to dip your ukoy in.
Kusina ni Norie 
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