This Crispy Sweet Potato Ukoy with Creamy Palabok Dip dish turns the traditional palabok sauce into a creamy dipping sauce, allowing you to enjoy the crispy ukoy fritters in a fun, interactive way. Perfect for sharing, it’s a great option for gatherings and casual meals.
Crispy Sweet Potato Ukoy with Creamy Palabok Dip offers a creative twist on two beloved Filipino dishes. The ukoy stays true to its crispy roots, while the palabok sauce is thickened into a dip, making it an excellent appetizer or party food. The combination of textures and flavors is both nostalgic and modern, perfect for sharing with friends and family.
Crispy Sweet Potato Ukoy with Creamy Palabok Dip
This dish turns the traditional palabok sauce into a creamy dipping sauce, allowing you to enjoy the crispy ukoy fritters in a fun, interactive way.
Equipment
- Large bowl
- Frying pan or deep fryer
- Ladle
- Blender or food processor (for dip)
- Serving bowl
Ingredients
- 3 large sweet potatoes julienned
- 1/2 cup flour
- 1/4 cup cornstarch
- 1 egg beaten
- 1/2 cup water
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup green onions chopped
- Oil for frying
- 1/2 pound shrimp peeled and chopped
- 2 cloves garlic minced
- 2 tablespoons fish sauce
- 1 cup shrimp broth
- 1 tablespoon annatto powder
- 2 tablespoons cornstarch dissolved in water
- 1/2 cup sour cream or cream cheese
- Salt and pepper to taste
- Optional: crushed chicharrón chopped eggs for garnish
Instructions
- Mix the flour, cornstarch, water, egg, salt, and pepper until smooth. Add the sweet potatoes and green onions, coating them in the batter.
- Heat oil in a deep pan and fry spoonfuls of the batter until golden and crispy. Place on a wire rack to drain excess oil.
- In a pan, sauté garlic and shrimp in oil. Add fish sauce and shrimp broth, then thicken with annatto and cornstarch. Remove from heat and blend with sour cream or cream cheese for a creamy texture.
- Place the crispy ukoy on a platter and serve with a bowl of the creamy palabok dip. Garnish the dip with chicharrón or eggs.
Notes
- The dip can be adjusted to your preference. Use less sour cream for a more traditional palabok sauce, or add more for extra creaminess.
- Ukoy can be made in large batches and frozen for future use. Simply reheat them in the oven before serving.
- Ukoy can be made in large batches and frozen for future use. Simply reheat them in the oven before serving.
Nutrition and Calories (per serving):
– Calories: 370
– Carbohydrates: 45g
– Protein: 15g
– Fat: 18g
– Sodium: 700mg
– Sugar: 6g
Please let me know how it turned out for you! Leave a comment below and tag @cookwithexperts on Instagram and hashtag it #cookwithexperts.