Sweet Potato Ukoy with Palabok is a delightful twist on classic Filipino street food. Ukoy, a crispy shrimp fritter, gets a vibrant makeover with sweet potatoes adding natural sweetness and a tender bite. This dish perfectly balances crunchy textures with rich flavors, making it an irresistible snack or appetizer.
Pairing ukoy with palabok sauce brings an extra layer of savory goodness. Palabok’s garlicky, shrimp-infused sauce complements the sweet potato fritters beautifully, creating a harmonious blend of tastes that’s both comforting and exciting. It’s a fantastic way to enjoy traditional Filipino flavors with a fresh, modern touch.
Ingredients
To master the Sweet Potato Ukoy with Palabok Recipe, gathering the right ingredients for each component is essential. Below we have categorized them for clarity and ease of preparation.
For the Sweet Potato Ukoy
- 2 medium-sized sweet potatoes (about 500g), peeled and julienned
- 200g small shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 large egg
- 1/2 cup cold water
- 2 cloves garlic, finely minced
- 1 small onion, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Vegetable oil for deep frying
For the Palabok Sauce
| Ingredient | Quantity | Notes |
|---|---|---|
| Shrimp heads | From 200g shrimp | For homemade shrimp stock |
| 4 cups water | Base for sauce | |
| 3 tablespoons annatto oil | For color and flavor | |
| 3 cloves garlic, crushed | Enhances aroma | |
| 1 small onion, minced | Adds depth | |
| 1/4 cup rice flour or cornstarch slurry | Mixed with 1/2 cup water | For thickening |
| 3 tablespoons fish sauce | Essential umami | |
| 1 teaspoon shrimp paste (bagoong) | Optional | Traditional flavor |
| 1/2 teaspoon ground white pepper | Mild heat |
For the Toppings and Garnishes
- 2 hard-boiled eggs, sliced thinly
- 1 cup cooked pork cracklings (chicharrón), crushed
- 1/4 cup chopped green onions
- 1/4 cup fried garlic bits
- Sliced fresh chilies (optional for heat)
- 1 lemon or calamansi, cut into wedges for serving
Tip: Prepare all toppings before plating to assemble the Sweet Potato Ukoy with Palabok quickly for optimal flavor and freshness.
Equipment Needed
Preparing Sweet Potato Ukoy with Palabok requires specific kitchen tools to ensure perfect texture and authentic flavor. Here is the detailed list of essential equipment along with their purposes:
| Equipment | Purpose |
|---|---|
| Large mixing bowls | To combine batters and mix sweet potatoes and shrimp evenly |
| Mandoline slicer or grater | For shredding sweet potatoes finely for crisp ukoy |
| Deep-frying pan or wok | To deep-fry the ukoy fritters for that signature crunch |
| Slotted spoon or spider strainer | To safely lift ukoy from hot oil without excess grease |
| Measuring cups and spoons | To measure precise ingredient quantities for batter and sauce |
| Saucepan | For preparing the savory palabok sauce and shrimp stock |
| Whisk | To blend and thicken the palabok sauce smoothly |
| Sharp knife and cutting board | For chopping garlic, onions, and garnishes like green onions |
| Small bowls or ramekins | To arrange garnishes such as hard-boiled eggs, pork cracklings, and calamansi wedges |
| Plate lined with paper towels | To drain the oil from fried ukoy and maintain crispness |
Tip: Having all equipment ready before starting will help us streamline the cooking process and produce perfectly crispy ukoy paired with luscious palabok sauce.
By using these tools, we balance convenience with traditional preparation techniques, delivering an authentic yet modern take on the Filipino classic.
Preparation
We begin by carefully preparing each component of our Sweet Potato Ukoy with Palabok to ensure every bite delivers authentic and balanced flavor. Follow our detailed steps to create the perfect crispy ukoy, rich palabok sauce, and fresh toppings.
Preparing the Sweet Potato Ukoy
- Shred the Sweet Potatoes: Using a mandoline slicer or coarse grater, shred 2 medium sweet potatoes into thin strips. Avoid over-shredding to maintain texture.
- Prepare the Shrimp: Peel and devein 1 cup small shrimp. Chop roughly, reserving some whole for garnish if preferred.
- Mix the Batter: In a large bowl, combine:
- Sweet potato shreds
- Chopped shrimp
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- Salt and pepper to taste
- Add Water Gradually: Pour 3/4 cup cold water slowly while mixing to form a slightly thick batter that holds together without becoming too wet.
- Heat the Oil: Preheat vegetable oil in a deep-frying pan or wok over medium-high heat (350°F / 175°C).
- Fry the Ukoy: Scoop tablespoon-sized portions of the batter into the hot oil. Flatten slightly with a spatula. Fry in batches until golden brown and crisp, about 3 to 4 minutes per side.
- Drain and Keep Warm: Use a slotted spoon to transfer ukoy to paper towels to drain excess oil. Keep warm in a low oven.
Making the Palabok Sauce
- Make Shrimp Stock: In a saucepan, simmer 1 cup shrimp heads and shells with 4 cups water for 20 minutes. Strain and discard solids, reserving the stock.
- Prepare Base: Heat 2 tablespoons annatto oil in a saucepan over medium heat. Sauté 3 cloves minced garlic and 1 small onion, minced until softened and aromatic.
- Combine and Thicken: Stir in 3 tablespoons rice flour or cornstarch mixed with a little water to avoid lumps. Gradually add the shrimp stock while stirring continuously.
- Season: Add 2 tablespoons fish sauce and 1 teaspoon shrimp paste (optional for extra umami). Simmer, stirring often until sauce thickens to a rich, luscious consistency.
Preparing the Toppings
Gather and prepare the following toppings to enhance the flavors and presentation of our dish:
| Topping | Preparation |
|---|---|
| Hard-boiled Eggs | Peel and slice into quarters |
| Pork Cracklings | Crumble into bite-sized pieces |
| Green Onions | Thinly slice |
| Lemon or Calamansi | Cut into wedges |
Keep all toppings fresh and ready to assemble just before serving.
Cooking Instructions
Follow these step-by-step instructions to create the perfect Sweet Potato Ukoy with Palabok—crispy, flavorful, and paired with a rich, savory sauce.
How to Cook Sweet Potato Ukoy
- Prepare the Sweet Potatoes and Shrimp
- Shred 2 large sweet potatoes using a grater or mandoline slicer.
- Peel and devein 1 cup small shrimp, leaving them whole for texture.
- Make the Ukoy Batter
- In a large mixing bowl, combine:
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Add 2 cloves minced garlic and ½ cup finely chopped onions for flavor.
- Gradually mix in 1 cup cold water to form a slightly thick batter.
- Combine Ingredients
- Fold in shredded sweet potatoes and shrimp into the batter.
- Ensure the mixture is well coated but not too runny.
- Heat the Oil
- Heat about 2 inches of vegetable oil in a deep-frying pan or wok over medium-high heat until it reaches 350°F (175°C).
- Use a thermometer for accuracy to ensure perfect crispiness.
- Fry the Ukoy
- Scoop 2-3 tablespoons of the mixture per fritter.
- Carefully drop the batter into the hot oil, flatten slightly with a spatula.
- Fry in batches, avoiding crowding.
- Cook each side for 3-4 minutes or until golden brown and crispy.
- Use a slotted spoon to transfer the ukoy to a paper towel-lined plate to drain excess oil.
How to Prepare Palabok Sauce
- Make the Shrimp Stock
- Boil 2 cups water with shrimp heads and shells from 1 cup shrimp for 15 minutes.
- Strain and reserve the stock; discard solids.
- Cook Base Aromatics
- In a saucepan, heat 2 tablespoons annatto oil (or substitute with vegetable oil and annatto seeds) over medium heat.
- Sauté 3 cloves minced garlic and 1 small finely chopped onion until fragrant and translucent.
- Add Stock and Flavorings
- Pour in the shrimp stock.
- Stir in 2 tablespoons fish sauce and 1 tablespoon shrimp paste (optional) for deeper umami.
- Thicken the Sauce
- Mix 2 tablespoons cornstarch with ¼ cup cold water to form a slurry.
- Slowly add the slurry to the simmering sauce, stirring continuously.
- Cook until the sauce thickens to a rich, smooth consistency.
- Final Seasoning
- Adjust salt and pepper to taste.
- Keep the sauce warm on low heat while preparing the ukoy.
| Component | Measurement | Notes |
|---|---|---|
| Sweet potatoes | 2 large | Shredded |
| Small shrimp | 1 cup | Peeled and deveined |
| All-purpose flour | 1 cup | For batter |
| Cornstarch | ½ cup (batter) + 2 tbsp (sauce thickener) | Divided use |
| Garlic | 5 cloves total | 2 minced (ukoy), 3 minced (sauce) |
| Onion | ½ cup + 1 small | Finely chopped |
| Water | 1 cup (ukoy) + 2 cups (stock) | Cold water for batter and stock |
| Vegetable oil | About 2 inches depth | For deep frying |
| Fish sauce | 2 tablespoons | For sauce seasoning |
| Shrimp paste | 1 tablespoon (optional) | Enhances umami in sauce |
| Annatto oil | 2 tablespoons | For color and flavor |
Assembly
Now that we have prepared the crispy Sweet Potato Ukoy and the rich, flavorful Palabok Sauce, it is time to assemble our dish. Proper plating not only enhances the visual appeal but also ensures every bite delivers a perfect balance of textures and flavors.
How to Plate Sweet Potato Ukoy With Palabok
- Lay the Base
On a large serving plate, spread a generous layer of the warm Palabok Sauce. Aim for an even coat about 1/4 inch thick, enough to complement the ukoy without overwhelming it.
- Arrange the Ukoy
Place the freshly fried Sweet Potato Ukoy on top of the sauce in a circular pattern or neatly stacked, allowing the vibrant orange hues and golden edges to show beautifully against the sauce’s color.
- Add the Toppings
Sprinkle the following toppings evenly across the ukoy and sauce:
- Thinly sliced hard-boiled eggs
- Crunchy pork cracklings (chicharon)
- Chopped green onions
- Freshly squeezed calamansi or lemon wedges on the side for extra brightness
- Final Touch
Drizzle a little more annatto oil or a few dots of shrimp paste around the edges to enhance aroma and add depth.
| Component | Description | Quantity / Note |
|---|---|---|
| Palabok Sauce | Spread thinly on the serving plate | About 1/4 inch thick |
| Sweet Potato Ukoy | Crispy fritters on top | Arrange 6-8 pieces evenly |
| Hard-Boiled Eggs | Sliced for garnish | 2 eggs, thinly sliced |
| Pork Cracklings (Chicharon) | Crumbled for crunch | 1/2 cup |
| Green Onions | Finely chopped for freshness | 2 tablespoons |
| Calamansi or Lemon | For squeezing | 2-3 wedges |
| Annatto Oil or Shrimp Paste | Optional for extra flavor | Drizzle or small dollops as desired |
“Balancing the crispiness of the Sweet Potato Ukoy with the savory richness of the Palabok Sauce and fresh toppings creates a delightful fusion of traditional and modern Filipino flavors.”
We recommend serving immediately to enjoy the ukoy at its crispiest with the luscious sauce and toppings complementing each bite perfectly.
Serving Suggestions
To serve our Sweet Potato Ukoy with Palabok at its best, we focus on presentation and flavor harmony. Follow these steps to elevate your dining experience:
- Plate a generous layer of warm palabok sauce on a large serving platter. The sauce should be spread evenly to create a flavorful base that complements the crispy ukoy.
- Arrange the crispy Sweet Potato Ukoy on top of the sauce. Place them in a single layer to maintain their crunch and ensure each bite delivers the perfect balance of textures.
- Add vibrant toppings to enhance both flavor and aesthetics:
- Sliced hard-boiled eggs for creaminess
- Crunchy pork cracklings to add an irresistible crunch
- Chopped green onions for freshness and a mild sharpness
- Lemon or calamansi wedges to squeeze over for a bright citrusy finish
- Serve immediately to maintain the ukoy’s signature crispiness paired with the luscious palabok sauce and fresh garnishes.
We also recommend pairing this dish with a light side salad or steamed rice to balance the richness of the flavors.
| Component | Purpose | Serving Tip |
|---|---|---|
| Palabok sauce | Flavorful base | Serve warm, spread thinly |
| Sweet Potato Ukoy | Main crispy element | Arrange in single layer |
| Hard-boiled eggs | Creamy texture | Slice thinly for even coverage |
| Pork cracklings | Crunchy contrast | Add just before serving |
| Green onions | Freshness & mild sharpness | Chop finely |
| Lemon/Calamansi wedges | Citrus brightness & acidity | Allow guests to squeeze |
As noted by Filipino culinary enthusiasts, “The combination of crispy ukoy with the savory palabok sauce and fresh toppings creates a multidimensional dish that excites the palate.“
For gatherings, consider setting up a build-your-own topping station so everyone can customize their ukoy with their favorite garnishes, enhancing the social and interactive dining experience.
Storage and Make-Ahead Tips
Proper storage and make-ahead strategies ensure our Sweet Potato Ukoy with Palabok stays fresh and delicious while saving time for busy days. Here’s how to keep every component at its best and assemble effortlessly later.
Storing Sweet Potato Ukoy
- Cool completely before storing to prevent sogginess.
- Place in an airtight container lined with paper towels to absorb excess oil.
- Store in the refrigerator for up to 2 days.
- For longer preservation, freeze the ukoy in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 1 month.
Reheating tip:
Reheat in a preheated oven at 375°F (190°C) for 8 to 10 minutes to restore crispiness. Avoid microwaving as it makes the fritters soggy.
Storing Palabok Sauce
- Cool the sauce to room temperature.
- Transfer to a clean airtight container.
- Refrigerate for up to 3 days.
- Freeze in portions with airtight lids or freezer bags for up to 2 months.
Reheating tip:
Warm gently on the stove over low heat. Stir occasionally to maintain smooth consistency.
Preparing Toppings Ahead
| Topping | Storage Method | Shelf Life |
|---|---|---|
| Hard-boiled eggs | Peeled, in airtight container | 5 days in fridge |
| Pork cracklings | Airtight container at room temp | Up to 1 week |
| Chopped green onions | Wrapped in damp paper towel, stored in zip-lock bag | 1 week in fridge |
| Lemon/Calamansi wedges | Wrapped in plastic wrap | 2 days in fridge |
Make-Ahead Assembly Tips
“To enjoy the perfect Sweet Potato Ukoy with Palabok anytime, we recommend preparing components in advance and assembling just before serving.”
- Cook and store ukoy separately following the storage guidelines.
- Prepare and refrigerate palabok sauce ahead.
- Prep toppings and keep cold.
- Assemble by spreading warm palabok sauce on a serving plate, layering re-crisped ukoy, then adding toppings.
- Serve immediately to experience the ideal contrast of crispy ukoy and savory sauce.
By following these storage and make-ahead tips, we keep the flavors vibrant and textures satisfying, making our Sweet Potato Ukoy with Palabok just as delightful as freshly made.
Conclusion
Sweet Potato Ukoy with Palabok brings a fresh twist to Filipino street food, combining crispy textures with rich, savory flavors. This dish not only satisfies cravings but also showcases the harmony between traditional ingredients and modern preparation.
With the right ingredients, tools, and techniques, anyone can recreate this flavorful experience at home. Whether for a family meal or a special gathering, it’s a dish that promises both comfort and excitement in every bite.
Frequently Asked Questions
What is Sweet Potato Ukoy with Palabok?
Sweet Potato Ukoy with Palabok is a modern Filipino dish combining crispy shrimp fritters made with sweet potatoes (ukoy) served with a savory, garlicky shrimp-based palabok sauce. The dish blends crunchy textures and rich flavors for a unique twist on traditional street food.
What are the main ingredients for Sweet Potato Ukoy?
The main ingredients include shredded sweet potatoes, small shrimp, all-purpose flour, cornstarch, garlic, onions, and seasonings. These are mixed and deep-fried to create crispy, flavorful fritters.
How is the Palabok sauce made?
Palabok sauce is prepared using shrimp stock, garlic, onions, annatto oil for color, fish sauce, and optionally shrimp paste. It’s thickened with a cornstarch slurry and simmered to develop a rich, flavorful sauce.
What toppings go well with Sweet Potato Ukoy and Palabok?
Common toppings include sliced hard-boiled eggs, pork cracklings, chopped green onions, and lemon or calamansi wedges. These add texture, flavor, and brightness to the dish.
What equipment is needed to make this dish?
You’ll need large mixing bowls, a mandoline slicer or grater, a deep-frying pan or wok, a slotted spoon, measuring cups, and a saucepan for the sauce. Having all equipment ready helps streamline cooking.
How do you achieve the perfect crispiness in Ukoy?
Maintain the oil temperature at medium-high and fry the ukoy until golden brown. Avoid overcrowding the pan to ensure even frying and maximum crispiness.
Can Sweet Potato Ukoy with Palabok be made ahead of time?
Yes. Store cooled ukoy in an airtight container with paper towels in the fridge for up to 2 days or freeze for 1 month. Palabok sauce refrigerates for 3 days or freezes for 2 months. Assemble just before serving.
How should I reheat Sweet Potato Ukoy to keep it crispy?
Reheat ukoy in an oven or air fryer at moderate heat. Avoid microwaving as it can make them soggy. This method restores the crisp texture effectively.
Is this dish gluten-free?
Traditional recipes use all-purpose flour, which contains gluten. To make it gluten-free, substitute with gluten-free flour blends that work well for frying.
Why use sweet potatoes in Ukoy instead of regular potatoes?
Sweet potatoes add natural sweetness and a unique flavor that balances the savory shrimp fritters. They also contribute to a crispier texture and a modern twist on the classic ukoy.