Sweet Potato Ukoy with Palabok Recipe

Sweet potato ukoy with palabok is a classic Filipino dish that offers a mix of crunchy textures and savory flavors. The crispy fritters, made with shredded sweet potatoes, are a twist on the traditional shrimp fritters called ukoy. Topped with or dipped in palabok sauce, this recipe brings together the rich Filipino culinary tradition in a delicious way. Today, we’ll walk through every detail of this recipe to help you make your own perfect version at home.

What is Sweet Potato Ukoy with Palabok Recipe?

Sweet potato ukoy is a version of the traditional ukoy, a Filipino shrimp fritter. The classic ukoy is made with shrimp, bean sprouts, and a light batter, then fried to crispy perfection. For this recipe, we are using shredded sweet potatoes instead, which adds a slight sweetness to the fritters and a beautiful golden color when fried.

Ukoy is popular as street food in the Philippines.
It’s usually served with a side of vinegar for dipping.
Traditionally made with a variety of vegetables like mung bean sprouts or squash.

For another interesting take on sweet potatoes, check out the recipe for Real Simple January 2019 Seeded Miso Sweet Potato Bread to expand your sweet potato repertoire.

Why Use Sweet Potatoes?

Using sweet potatoes adds a new dimension to the dish. They offer a natural sweetness that pairs well with the salty and savory elements in the batter and the palabok sauce. Plus, sweet potatoes create a crispy exterior when fried, making them perfect for fritters.

They enhance the visual appeal with their bright orange color.
They provide a crunchy exterior while staying soft inside.
Sweet potatoes also pair perfectly with shrimp, adding an additional layer of flavor.

History and Origins of Sweet Potato Ukoy and Palabok Recipe

The roots of both ukoy and palabok can be traced back to traditional Filipino cuisine, which has been influenced by various cultures, including Malay, Chinese, and Spanish.

Ukoy: The dish originated as a simple shrimp fritter that was commonly sold as street food. Its crispy texture and flavorful shrimp made it a popular snack, often served with a side of vinegar. Over time, various regions in the Philippines created their own versions of ukoy by using different vegetables and seafood.
Palabok: Pancit Palabok, on the other hand, is a noodle dish topped with a savory shrimp sauce, crushed chicharrón (pork rinds), hard-boiled eggs, and sometimes, smoked fish flakes. The sauce, rich in flavor and vibrant in color, has roots in the Philippines’ Chinese influence but has evolved into its own distinct dish. Palabok sauce has now become synonymous with Filipino comfort food, often served during celebrations or family gatherings.

Both dishes represent the rich tapestry of Filipino culinary traditions, and combining them into one recipe like sweet potato ukoy with palabok highlights the innovation and creativity within Filipino food culture.

If you’re looking for a luxurious dessert with exotic flavors, you can also try the Dubai Chocolate Bar Recipe inspired by Middle Eastern treats.

Why Use Sweet Potatoes in Ukoy with Palabok Recipe?

Palabok sauce is a thick, savory sauce typically served with noodles in the dish called Pancit Palabok. The sauce is made from shrimp broth, garlic, and annatto powder, which gives it its signature orange color. For this recipe, the palabok sauce serves as a delicious topping for the crispy sweet potato ukoy.

The sauce is rich, flavorful, and perfect for adding depth to the fritters.
Annatto powder is a key ingredient that gives the sauce its bright orange hue.
The sauce is typically thickened to coat noodles, but here, it complements the crispy fritters.

Want to learn about another famous sauce? Check out the What is Raising Cane’s Sauce Made Of? to see how this popular sauce is created.

Why Pair Sweet Potato Ukoy with Palabok Sauce?

The combination of sweet potato ukoy and palabok sauce brings together two of the most popular components in Filipino cuisine. The crispy fritters with their slightly sweet flavor are elevated by the savory, umami-packed palabok sauce. This pairing makes the dish perfect for sharing with family or serving as an appetizer.

The contrasting textures—crispy ukoy and smooth palabok sauce—are irresistible.
The sauce adds a richness that balances the sweetness of the sweet potatoes.
The flavors combine to create a dish that’s both comforting and indulgent.

Curious about more sauce varieties? Take a look at What is the Sauce Made of at Raising Cane’s? for another delicious dipping option.

Ingredients for Sweet Potato Ukoy with Palabok Recipe

Before we dive into the step-by-step process, it’s important to gather all the ingredients. Here’s what you’ll need for both the sweet potato ukoy and the palabok sauce.

Ukoy Batter Ingredients:

1 cup shredded sweet potato
1 cup shrimp (unshelled or baby shrimp)
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon salt
½ teaspoon black pepper
1 cup water
1 egg
½ teaspoon baking powder

Palabok Sauce Ingredients:

2 cups shrimp broth
1 tablespoon annatto powder
1 pack Palabok mix
2 cloves garlic, minced
1 green onion, chopped
1 tablespoon cooking oil
Salt and black pepper to taste

Dipping Sauce:

Coconut vinegar
Additional green onions for garnish

By having everything ready ahead of time, the cooking process will go smoothly, and you’ll avoid any delays while preparing this delightful dish.

For a unique dipping sauce idea, you could also try the delicious Emeril’s Horseradish and Mayo Dipping Sauce for a creamy and spicy kick.

How to Make Sweet Potato Ukoy with Palabok Recipe

Now, let’s get into the cooking! Follow these simple steps to make your own sweet potato ukoy with palabok at home.

Step 1: Prepare the Ukoy Batter

Start by preparing the batter for your fritters. This step is key to ensuring your ukoy turns out crispy and delicious.

Mix the dry ingredients: In a large mixing bowl, combine the flour, cornstarch, salt, black pepper, and baking powder.
Add the wet ingredients: Stir in the egg and water, whisking until the batter is smooth and free of lumps.
Fold in the sweet potatoes and shrimp: Once the batter is smooth, fold in the shredded sweet potatoes and shrimp. Make sure they are well-coated in the batter.

The consistency of the batter should be thick enough to hold the sweet potatoes and shrimp together.
If the batter seems too thick, add a little more water, but be careful not to make it too runny.

Step 2: Fry the Ukoy

Next, it’s time to fry your sweet potato ukoy until they’re golden brown and crispy.

In a deep fryer, heat the oil over medium-high heat.
Spoonfuls of batter should be dropped into the pan once the oil is heated. Flatten the fritters slightly with a spatula.
Fry each ukoy for about 3–4 minutes on each side, or until they are crispy and golden brown.
Remove the fritters from the oil and transfer them to a wire rack or paper towels to drain any excess oil.

Be sure not to overcrowd the pan. Fry the ukoy in batches if necessary.
Keep an eye on the oil temperature; if it gets too hot, the fritters may burn before cooking through.

For a hearty pairing, try serving the ukoy with a classic comfort food like The Ultimate Guide to Roasted Turkey and Mashed Potato Kidney for a satisfying meal.

Step 3: Prepare the Palabok Sauce

While the fritters are frying, you can start making the palabok sauce. This sauce is what takes the dish to the next level.

Heat cooking oil in a saucepan over medium heat.
Sauté the minced garlic until it becomes fragrant.
Add the shrimp broth and annatto powder to the pan. Stir well to combine.
Stir in the palabok mix and let the sauce simmer for about 5–7 minutes, or until it thickens to your desired consistency.
Season with salt and black pepper to taste.

To keep the sauce from sticking to the pan’s bottom, stir it every now and again.
If the sauce is too thick, you can add a bit more shrimp broth to thin it out.

Step 4: Serve and Garnish

Now that both your fritters and sauce are ready, it’s time to assemble the dish.

Arrange the crispy sweet potato ukoy on a serving plate.
Drizzle the palabok sauce generously over the fritters, or serve the sauce on the side for dipping.
Garnish with chopped green onions and serve with a small bowl of coconut vinegar for dipping.

Serve the dish while the ukoy is still hot and crispy.
The coconut vinegar adds a tangy contrast to the rich flavors of the dish.

Tips for Making Perfect Sweet Potato Ukoy

Here are some tips to help you make the best sweet potato ukoy possible:

Keep the batter light: A thinner batter results in a crispier fritter. If the batter is too thick, your fritters may turn out doughy.
Control the oil temperature: Frying at a consistent medium-high temperature is key to getting crispy ukoy. If the oil is too hot, the fritters will brown too quickly and may burn.
Fry in small batches: Overcrowding the pan can lower the oil temperature, resulting in soggy fritters. Fry in small batches to maintain the heat.

By following these tips, you’ll end up with perfectly crispy and flavorful ukoy every time.

Common Mistakes When Making Ukoy and How to Avoid Them

Making sweet potato ukoy might seem simple, but there are a few common mistakes that can affect the final outcome. Here’s how you can avoid them:

Batter Too Thick: A common mistake is making the batter too thick, which results in heavy, doughy fritters. Always aim for a thinner batter by adjusting the water content. The batter should lightly coat the ingredients, not smother them.
Frying in Oil That’s Too Hot: If the oil is too hot, the fritters will brown quickly on the outside but remain raw inside. Maintain a medium-high heat to ensure even cooking throughout.
Overcrowding the Pan: Putting too many fritters in the pan at once will cause the oil temperature to drop, resulting in greasy, soggy ukoy. Always fry in small batches to keep the oil temperature consistent.
Not Draining the Fritters Properly: After frying, place the ukoy on a wire rack or paper towels to drain excess oil. This helps maintain their crispiness. Skipping this step can lead to soggy fritters.

Avoiding these mistakes will help you achieve perfectly crispy, flavorful sweet potato ukoy every time.

Substitutes for Sweet Potato Ukoy Ingredients

You can easily substitute some of the ingredients in this recipe based on your personal preferences or availability:

Sweet Potatoes: You can substitute sweet potatoes with butternut squash, regular potatoes, or even carrots. These vegetables will still provide a great flavor and texture when fried.
Shrimp: If you don’t have shrimp, try using crab meat, squid, or small fish fillets instead. These seafood options add different flavors but still give the dish that classic Filipino taste.
Palabok Mix: If you can’t find a pre-made palabok mix, you can make the sauce from scratch using shrimp broth, annatto powder, garlic, and seasonings.

Don’t hesitate to experiment with these substitutions to make the recipe your own!

Creative Twists on Sweet Potato Ukoy

If you want to get creative with your sweet potato ukoy recipe, there are plenty of ways to add your own twist to the dish:

Add Spices to the Batter: Incorporating spices like paprika, chili powder, or cumin into the batter can add an extra layer of flavor. This is especially great if you want to introduce a bit of heat to the dish.
Cheesy Ukoy: Mix some grated cheese (like cheddar or parmesan) into the batter for a cheesy ukoy variation. The cheese will melt and create a gooey interior while still maintaining a crispy outside.
Vegetarian Ukoy: While shrimp is traditionally used, you can make a fully vegetarian version by omitting the shrimp and adding more vegetables. Mushrooms, zucchini, and bell peppers are excellent substitutes.
Mini Ukoy: Instead of making larger fritters, you can make mini ukoy for bite-sized appetizers. These smaller versions cook faster and are perfect for party platters.

Experimenting with these twists can help you personalize the recipe and cater it to your specific taste preferences.

What to Serve with Sweet Potato Ukoy

While sweet potato ukoy is delicious on its own, there are plenty of side dishes and accompaniments that can enhance your meal:

Vinegar Dipping Sauce: A simple vinegar dipping sauce, made with coconut vinegar and a touch of garlic, pairs perfectly with the crispy fritters.
Steamed Rice: Serving the fritters with a side of steamed rice makes the dish more filling. The rice also helps soak up any extra palabok sauce, making every bite flavorful.
Pancit Palabok: To create a full meal, serve the sweet potato ukoy with traditional Pancit Palabok. The noodles are topped with the same savory sauce, making it the perfect complement to the fritters.

These sides will round out the meal and make it more satisfying.

FAQs About Sweet Potato Ukoy with Palabok Recipe

1. Can I Use Other Vegetables in Ukoy?

Yes, you can easily swap the sweet potatoes for other vegetables like squash, carrots, or mung bean sprouts. Each vegetable will give the ukoy a slightly different taste and texture, but they will all work well in this recipe.

2. How Long Does It Take to Make Sweet Potato Ukoy with Palabok?

It typically takes about 35–40 minutes to prepare and cook this dish. The ukoy only needs a few minutes to fry, and the palabok sauce can be made while the fritters are cooking.

3. Can I Bake Ukoy Instead of Frying?

Yes, you can bake the ukoy for a less greasy option. Preheat your oven to 400°F (200°C) and bake the fritters for about 20–25 minutes, flipping them halfway through the cooking time. However, keep in mind that baking won’t give you the same crispy texture as frying.

4. What’s the Best Way to Store Leftover Ukoy?

Leftover ukoy can be stored in an airtight container in the refrigerator for up to 2 days. To reheat them and bring back their crispiness, use an oven or air fryer.

5. How Can I Make Palabok Sauce Without the Mix?

If you can’t find a palabok mix, you can make the sauce from scratch. Sauté garlic in cooking oil, then add shrimp broth and annatto powder. Let the mixture simmer until it thickens, and season with salt and black pepper to taste.

6. Can I Use Other Seafood in the Recipe?

Definitely! If you’re not a fan of shrimp, you can substitute with other seafood like crab, squid, or small fish fillets. Each will bring its own unique flavor to the dish while keeping it authentic.

Final Thoughts on Sweet Potato Ukoy with Palabok Recipe

Sweet potato ukoy with palabok is a dish that combines crunchy textures, savory flavors, and a bit of sweetness to create a meal that’s both comforting and indulgent. Whether you’re making it for a family dinner, a special occasion, or simply to enjoy some authentic Filipino flavors, this recipe is sure to impress.

Don’t be afraid to play around with the ingredients or the method. Part of the joy of cooking is experimenting and making recipes your own. So grab your ingredients, heat up your frying pan, and enjoy this incredible dish!