This version of Shrimp Sweet Potato Ukoy with Palabok Drizzle, bringing an extra layer of umami to the dish. The pairing with a rich palabok drizzle creates a multi-dimensional experience where crispy textures meet creamy, seafood-forward flavors.
Shrimp Sweet Potato Ukoy with Palabok Drizzle is a savory Filipino dish that combines the light sweetness of crispy sweet potato fritters with the robust flavors of shrimp-infused palabok sauce. The shrimp in the ukoy batter enhances the dish’s seafood flavor, making it an ideal appetizer or light meal that’s bursting with texture and taste.
Shrimp Sweet Potato Ukoy with Palabok Drizzle
This version of Sweet Potato Ukoy adds shrimp to the fritter batter, bringing an extra layer of umami to the dish.
Equipment
- Mixing bowl
- Skillet or frying pan
- Ladle
- Pot (for the sauce)
- Strainer (for shrimp broth)
- Wire rack
Ingredients
- 2 large sweet potatoes julienned
- 1/4 pound shrimp peeled and chopped
- 1/2 cup flour
- 1/4 cup cornstarch
- 1 egg beaten
- 1/2 cup water
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup green onions sliced
- Oil for frying
- 1/2 pound shrimp peeled and chopped
- 1 tablespoon fish sauce
- 1 cup shrimp broth from boiling shrimp shells
- 1 tablespoon annatto powder
- 1 tablespoon cornstarch dissolved in water
- Salt and pepper to taste
- Hard-boiled eggs optional
- Crushed chicharrón optional
Instructions
- Mix the flour, cornstarch, water, beaten egg, salt, and pepper in a bowl until smooth. Add the julienned sweet potatoes, shrimp, and green onions, stirring to combine.
- Heat oil in a skillet and drop spoonfuls of the batter into the hot oil. Fry for 3–4 minutes per side until golden brown and crispy. Drain on a wire rack.
- In a pot, sauté garlic and chopped shrimp in oil. Add fish sauce and shrimp broth. Dissolve annatto powder and simmer, thickening with cornstarch slurry. Season to taste.
- Drizzle the palabok sauce over the crispy ukoy and garnish with hard-boiled eggs and chicharrón.
Notes
- The addition of shrimp in the batter makes the ukoy heartier and more filling.
- You can replace shrimp with other seafood, like squid or crab, for variety.
- Leftover palabok sauce can be served over noodles for another meal.
- You can replace shrimp with other seafood, like squid or crab, for variety.
- Leftover palabok sauce can be served over noodles for another meal.
Nutrition and Calories (per serving):
– Calories: 350
– Carbohydrates: 35g
– Protein: 18g
– Fat: 14g
– Sodium: 650mg
– Sugar: 4g
Please let me know how it turned out for you! Leave a comment below and tag @cookwithexperts on Instagram and hashtag it #cookwithexperts.