Sweet Potato Ukoy With Palabok Sauce Recipe
Sweet Potato Ukoy with Palabok Sauce combines crispy sweet potato fritters with a rich, savory palabok sauce. Topped with chicharrón, eggs, and spring onions, it's a fusion of textures and flavors perfect for any occasion.
Sweet Potato Ukoy With Palabok Sauce
Sweet Potato Ukoy with Palabok Sauce is a creative and flavorful twist on two beloved Filipino dishes. Ukoy, traditionally a crispy shrimp and vegetable fritter, gets a vibrant makeover with sweet potatoes, which add a touch of natural sweetness to the dish. Pairing it with the rich, umami-packed palabok sauce elevates the classic ukoy into a fusion dish that’s both indulgent and satisfying.
The dish combines textures and flavors beautifully. The ukoy offers a delightful crunch, while the creamy palabok sauce, made with shrimp broth and flavored with annatto, adds a savory depth. Toppings like crushed chicharrón, chopped spring onions, and hard-boiled eggs not only enhance the flavor but also give the dish a traditional Filipino touch.
What makes this dish stand out is its versatility. It can be served as an appetizer, snack, or even a main course. Whether you’re introducing someone to Filipino cuisine or looking to reinvent familiar flavors, Sweet Potato Ukoy with Palabok Sauce is a showstopper that’s guaranteed to impress. Perfect for gatherings or a unique family meal, it’s a testament to the innovation and vibrancy of Filipino cooking.
Recipe
Sweet Potato Ukoy with Palabok Sauce is a fusion recipe combining the crunch of Filipino shrimp fritters with the savory richness of palabok sauce. This dish is perfect for any occasion!
Ingredients
- 2 cups sweet potatoes, julienned
- 1/2 cup small shrimp, cleaned
- 1/2 cup bean sprouts (optional)
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1 tsp annatto powder
- 1 cup cold water
- 1 egg, beaten
- Salt and pepper to taste
- Cooking oil for frying
- 2 tbsp cooking oil
- 3 cloves garlic, minced
- 1/4 cup ground pork or minced shrimp
- 1 tsp annatto powder dissolved in 1/4 cup water
- 2 cups shrimp or chicken broth
- 2 tbsp cornstarch dissolved in 2 tbsp water
- Fish sauce to taste
- Ground pepper to taste
- Crushed chicharrón for garnish
- Chopped spring onions for garnish
- Hard-boiled eggs, sliced, for garnish
- Lemon or calamansi wedges
Instructions
- In a large bowl, mix flour, cornstarch, baking powder, annatto powder, salt, and pepper. Gradually add cold water and beaten egg, stirring until smooth.
- Add the sweet potatoes, shrimp, and bean sprouts (if using) to the batter. Mix well to coat evenly.
- Heat oil in a deep pan over medium heat. Scoop about 1/4 cup of the mixture and fry until golden brown and crispy. Drain on paper towels.
- Heat 2 tbsp of oil in a pan, then sauté garlic until fragrant. Add ground pork or shrimp and cook until browned.
- Stir in the annatto mixture and broth. Bring to a boil, then thicken with the cornstarch slurry. Simmer until the sauce reaches a creamy consistency. Season with fish sauce and ground pepper.
- Arrange the sweet potato ukoy on a serving platter. Drizzle or serve the palabok sauce on the side.
- Garnish with crushed chicharrón, spring onions, and sliced eggs. Serve with lemon or calamansi wedges for added flavor.
prep time with cook time.
Serves 6 and contains approximately 320 calories per serving.
Filipino, Asian Fusion / Appetizer, Snack
Rated 4.9 by 172 reviewers.
Recipe Tags: sweet potato ukoy, palabok sauce, Filipino appetizers, shrimp fritters, Asian fusion recipes
Published by: Crisprecipe
Recipe Video
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Servings
Serving Sweet Potato Ukoy with Palabok Sauce is all about presentation and maximizing flavor. Here’s how you can serve it to impress:
Plating Style
Individual Plates:
- Place a generous spoonful of palabok sauce on the plate.
- Lay a crispy sweet potato ukoy on top, slightly off-center for a stylish presentation.
- Garnish with crushed chicharrón, chopped spring onions, hard-boiled egg slices, and a sprinkle of annatto oil for color.
- Add a small wedge of calamansi or lemon on the side for squeezing over the dish.
Family-Style:
- Arrange the ukoy fritters on a large serving platter.
- Serve the palabok sauce in a separate bowl or drizzle lightly over the fritters.
- Provide toppings (chicharrón, hard-boiled eggs, spring onions) in small bowls so everyone can customize their portions.
- Place a bowl of sliced calamansi or lemon wedges on the side.
Pairing Suggestions
- Sides: Serve with a simple green salad or a side of pickled vegetables (like atchara) to balance the richness of the sauce.
- Dips: For extra flavor, pair with a spicy vinegar dipping sauce on the side.
- Rice Option: For a more filling meal, offer steamed rice as a side dish.
Occasions
- For Parties: Use mini ukoy for bite-sized appetizers, serving the sauce in small ramekins for dipping.
- For Family Meals: Serve as a centerpiece dish with the toppings laid out buffet-style for an interactive meal.
No matter how you serve it, don’t forget to enjoy it fresh while the ukoy is still crispy!
Tips
Ukoy Tips
- Cut Evenly: Make sure the sweet potatoes are julienned evenly. This helps them cook uniformly and ensures a crisp texture.
- Cold Batter: Use cold water for the batter to make it light and crispy. You can even chill it briefly before frying.
- Avoid Overcrowding: Fry the ukoy in small batches to maintain the oil’s temperature and get that perfect golden crunch.
- Experiment with Add-Ins: Feel free to include bean sprouts, carrots, or other thinly sliced vegetables to add more texture and flavor to your ukoy.
Palabok Sauce Tips
- Use Fresh Stock: The quality of the shrimp or chicken broth will directly impact the sauce’s flavor. Homemade broth works best, but good-quality store-bought versions are fine too.
- Annatto Substitution: If you don’t have annatto powder, paprika can be used for color, though it will slightly alter the flavor.
- Consistency Matters: The palabok sauce should be thick but pourable. Add the cornstarch slurry gradually and stop when you reach the desired consistency.
- Balance the Seasoning: Adjust the saltiness with fish sauce to suit your taste. Start small and build up—it's easier to add than take away!
Serving Recommendations
- Garnish Generously: Toppings like crushed chicharrón, hard-boiled eggs, and spring onions not only add flavor but also give the dish a traditional look and feel.
- Pair with Citrus: A squeeze of calamansi or lemon right before serving enhances the dish by cutting through the richness of the sauce and balancing the flavors.
- Serve Immediately: Ukoy is best enjoyed fresh and crispy. If preparing for a crowd, you can keep the fritters warm in the oven until serving.
Make-Ahead and Variations
- Prep in Advance: You can prepare the batter and toppings ahead of time, but fry the ukoy just before serving for maximum crispiness.
- Try Other Bases: If you’re feeling adventurous, swap sweet potatoes for squash, taro, or a mix of root vegetables.
- Meat-Free Option: Skip the shrimp and ground pork in the sauce to make it vegetarian-friendly.
Ingredient Substitutes
If you’re looking for ingredient substitutions for Sweet Potato Ukoy with Palabok Sauce, here are some practical swaps to suit different preferences or availability:
For the Ukoy:
Sweet Potatoes:
- Substitute with carrots, taro, pumpkin, or even zucchini for a different flavor profile and texture.
Shrimp:
- Use small fish fillets (finely chopped) or calamari.
- For a vegetarian option, substitute with tofu cubes or mushrooms like shiitake.
Flour:
- Replace all-purpose flour with rice flour for a crispier texture or gluten-free flour for a gluten-free version.
Egg:
- Use a flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water) as a vegan alternative.
Seasoning:
- If you’re out of paprika, try chili powder or smoked paprika for a similar flavor.
For the Palabok Sauce:
Shrimp Stock:
- Replace with chicken broth, vegetable stock, or a mix of water and fish sauce for a lighter flavor.
Annatto Powder:
- Use paprika for color, or skip it entirely if unavailable (the sauce will lack the orange hue but remain flavorful).
Ground Pork:
- Substitute with ground chicken, ground turkey, or crumbled tofu for a vegetarian option.
Cornstarch:
- Use arrowroot powder, potato starch, or flour slurry as thickening agents.
Fish Sauce:
- Soy sauce or tamari (for gluten-free) can replace fish sauce. Add a touch of seaweed or dashi powder for umami.
Toppings:
Crushed Chicharrón:
- Use fried tofu skin, crushed potato chips, or crunchy breadcrumbs for a vegetarian/vegan option.
Hard-Boiled Eggs:
- Omit entirely for a vegan dish or replace with sliced avocado for a creamy alternative.
Calamansi:
- Substitute with lemon or lime wedges for a similar citrusy kick.
General Tips:
- These substitutions maintain the integrity of the dish while making it adaptable for dietary needs or ingredient availability. Adjust the seasoning as needed to balance flavors!