Sweet Potato Ukoy with Palabok Sauce combines two iconic Filipino dishes: the crispy fritters known as *ukoy* and the rich, savory *palabok* sauce. This fusion provides a delightful contrast between the crispy sweetness of the sweet potato and the umami-packed flavors of the palabok sauce. It’s a unique take on traditional Filipino cuisine that combines texture and flavor in every bite.
Sweet Potato Ukoy with Palabok Sauce is a Filipino-inspired dish where crispy sweet potato fritters are drizzled with a rich and savory palabok sauce. Ukoy, traditionally made with shrimp or other vegetables, is given a sweet twist by using sweet potatoes, while the palabok sauce adds depth with its bold shrimp and garlic flavors. It’s a hearty and flavorful snack or appetizer that can also serve as a satisfying main course.
Sweet Potato Ukoy with Palabok Sauce
a Filipino-inspired dish where crispy sweet potato fritters are drizzled with a rich and savory palabok sauce.
Equipment
- Mixing bowl
- Whisk
- Large skillet or deep frying pan
- Ladle
- Pot (for the sauce)
- Wire rack (for draining fried ukoy)
Ingredients
- 2 large sweet potatoes julienned
- 1/2 cup flour
- 1/4 cup cornstarch
- 1 egg beaten
- 1/2 cup water
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/4 cup spring onions chopped
- Oil for frying
- 1/2 pound shrimp peeled and chopped
- 3 cloves garlic minced
- 2 tablespoons fish sauce
- 1 cup shrimp broth made from boiling shrimp shells
- 1 tablespoon annatto powder for color
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- Salt and pepper to taste
- 2 hard-boiled eggs chopped (optional for garnish)
- Chicharrón crushed pork rinds for garnish (optional)
Instructions
- In a mixing bowl, whisk together the flour, cornstarch, water, beaten egg, salt, and pepper until smooth. Fold in the julienned sweet potatoes and spring onions, ensuring that everything is evenly coated.
- Heat oil in a large skillet or frying pan over medium heat. Drop spoonfuls of the ukoy batter into the hot oil and flatten them slightly to form fritters. Fry for about 3–4 minutes on each side until golden brown and crispy. Transfer the fried ukoy to a wire rack to drain excess oil.
- In a pot, sauté the minced garlic in a little oil over medium heat until fragrant. Add the chopped shrimp and cook until pink. Stir in the fish sauce and shrimp broth. Dissolve the annatto powder in the broth for color. Bring the mixture to a simmer and thicken with the cornstarch slurry. Season with salt and pepper.
- Arrange the sweet potato ukoy on a serving platter and drizzle generously with the palabok sauce. Garnish with chopped hard-boiled eggs and crushed chicharrón if desired.
Notes
- You can adjust the thickness of the palabok sauce by adding more or less cornstarch.
- The ukoy can be made ahead of time and reheated in the oven for added convenience.
- Feel free to experiment with other vegetables in the ukoy batter, like carrots or squash.
- The ukoy can be made ahead of time and reheated in the oven for added convenience.
- Feel free to experiment with other vegetables in the ukoy batter, like carrots or squash.
Nutrition and Calories (per serving):
– Calories: 320
– Carbohydrates: 40g
– Protein: 12g
– Fat: 12g
– Sodium: 600mg
– Sugar: 5g
Please let me know how it turned out for you! Leave a comment below and tag @cookwithexperts on Instagram and hashtag it #cookwithexperts.