Recipe Card of Sweet Potato Ukoy with Palabok Sauce – Crispy Filipino Twist
Sweet Potato Ukoy with Palabok Sauce is a Filipino-inspired culinary delight that features crispy sweet potato fritters topped with a rich, savory palabok sauce.
Ingredients list
- 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)
Step-by-Step 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 an even coat.
- Heat oil in a large skillet or frying pan over medium heat. Drop spoonfuls of the ukoy batter into the hot oil, flattening slightly to form fritters. Fry for about 3–4 minutes per side until golden and crispy. Transfer to a wire rack for oil drainage.
- In a pot, sauté minced garlic in a touch of oil over medium heat until fragrant. Add chopped shrimp and cook until pink. Stir in fish sauce and shrimp broth, and dissolve annatto powder in the broth for color. Simmer, thickening with cornstarch slurry, and season with salt and pepper.
- Arrange sweet potato ukoy on a serving platter, drizzling generously with palabok sauce. Garnish with chopped hard-boiled eggs and crushed chicharrón if desired.
Recipe Video
Notes
Enhance your ukoy experience by serving them with a side of cilantro and lime wedges. These crispy, savory treats also make for a fantastic topping on your favorite noodle dishes.
Nutrition
Calories: 320kcal
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