Discover the vibrant flavors of Mangoes and Palm Trees’ sweet potato ukoy with palabok recipe! This Filipino fusion dish blends crispy sweet potato fritters with savory palabok noodles, offering a perfect mix of sweet, savory, and crunchy textures. Ideal for gatherings, this sweet potato ukoy with palabok recipe brings a tropical twist to your table.
Why Sweet Potato Ukoy with Palabok?
This dish reimagines traditional Filipino ukoy with sweet potatoes, paired with rich palabok noodles for a unique flavor profile. It’s easy to make, versatile, and perfect for celebrations. Try our Lumpia for another Filipino favorite.
Introduction to Sweet Potato Ukoy
Origins
Ukoy, rooted in Filipino cuisine since Spanish colonial times, traditionally features shrimp and vegetables in a crispy batter. The sweet potato variation adds a modern, sweet twist, enhancing its appeal.
Cultural Significance
Sweet Potato Ukoy is a symbol of Filipino togetherness, often served at fiestas and family gatherings, connecting people to their culinary heritage.
Understanding Palabok
Traditional Ingredients
Palabok uses rice noodles (bihon), a savory shrimp-pork sauce with annatto for color, and toppings like chicharron, eggs, and scallions for texture.
Cooking Methods
Cook noodles al dente, prepare a rich sauce with shrimp broth, and layer with toppings for an authentic palabok experience.
Fusion Concept
Combining Flavors
Sweet potato ukoy’s crispiness and sweetness pair perfectly with palabok’s savory, umami sauce, creating a balanced, delightful dish.
Culinary Innovation
This fusion blends frying and noodle preparation, honoring Filipino traditions while offering a creative, modern twist.
Ingredients for Sweet Potato Ukoy with Palabok Recipe
This sweet potato ukoy with palabok recipe uses fresh ingredients for a vibrant, authentic Filipino dish. Here’s what you’ll need.
Sweet Potato Ukoy Ingredients
| Ingredient | Quantity |
|---|---|
| Sweet potatoes, grated | 2 cups |
| Small shrimp, peeled | 1/2 lb |
| Bean sprouts | 1 cup |
| Carrots, julienned | 1/2 cup |
| Onion, finely chopped | 1/4 cup |
| Garlic, minced | 2 cloves |
| Egg, beaten | 1 large |
| All-purpose flour | 1/2 cup |
| Water | 1/4 cup |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
| Cooking oil | 1 cup (for frying) |
Palabok Ingredients
| Ingredient | Quantity |
|---|---|
| Rice noodles (bihon) | 8 oz |
| Ground pork | 1/2 lb |
| Shrimp, peeled | 1/4 lb |
| Annatto powder | 1 tsp |
| Garlic, minced | 3 cloves |
| Onion, chopped | 1 medium |
| Fish sauce | 2 tbsp |
| Cornstarch | 2 tbsp |
| Water | 3 cups |
| Crushed chicharron | 1/4 cup |
| Hard-boiled eggs, sliced | 2 |
| Spring onions, chopped | 2 tbsp |
| Calamansi or lemon juice | 2 tbsp |
Optional Add-Ins
- Tofu, cubed: 1/2 cup for vegetarian ukoy
- Rice flour: 1/2 cup for gluten-free batter
- Chili flakes: 1/2 tsp for spicy sauce
- Green beans, chopped: 1/2 cup for extra crunch
Sweet Potato Ukoy with Palabok Recipe
This sweet potato ukoy with palabok recipe combines crispy fritters and savory noodles for an authentic Filipino dish that’s easy to make and full of flavor.
Ingredients
For Sweet Potato Ukoy
| Ingredient | Quantity |
|---|---|
| Sweet potatoes, grated | 2 cups |
| Small shrimp, peeled | 1/2 lb |
| Bean sprouts | 1 cup |
| Carrots, julienned | 1/2 cup |
| Onion, finely chopped | 1/4 cup |
| Garlic, minced | 2 cloves |
| Egg, beaten | 1 large |
| All-purpose flour | 1/2 cup |
| Water | 1/4 cup |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
| Cooking oil | 1 cup (for frying) |
For Palabok
| Ingredient | Quantity |
|---|---|
| Rice noodles (bihon) | 8 oz |
| Ground pork | 1/2 lb |
| Shrimp, peeled | 1/4 lb |
| Annatto powder | 1 tsp |
| Garlic, minced | 3 cloves |
| Onion, chopped | 1 medium |
| Fish sauce | 2 tbsp |
| Cornstarch | 2 tbsp |
| Water | 3 cups |
| Crushed chicharron | 1/4 cup |
| Hard-boiled eggs, sliced | 2 |
| Spring onions, chopped | 2 tbsp |
| Calamansi or lemon juice | 2 tbsp |
Instructions
For Sweet Potato Ukoy
- Peel and grate sweet potatoes. Combine with shrimp, bean sprouts, carrots, onion, and garlic in a bowl.
- Add egg, flour, water, salt, and pepper, mixing to form a thick batter.
- Heat oil in a deep pan to 350°F (175°C). Spoon batter into small mounds, frying 3-4 minutes per side until golden and crispy.
- Drain on a wire rack. Optionally, double-fry for extra crispiness.
For Palabok
- Cook rice noodles in boiling water until al dente, about 5 minutes. Drain and set aside.
- In a pot, simmer shrimp heads in 3 cups water for 15 minutes to make broth. Strain and reserve liquid.
- Sauté garlic, onion, pork, and shrimp in a pan. Add annatto powder and fish sauce.
- Pour in broth, simmering 5 minutes. Mix cornstarch with 1/4 cup water, stirring into sauce to thicken.
Assembly
- Place noodles on a platter, pour sauce over evenly.
- Top with sweet potato ukoy, arranging neatly.
- Garnish with chicharron, eggs, spring onions, and calamansi juice.
- Serve hot with a dipping sauce of soy, garlic, and chili.
Preparing Sweet Potato Ukoy
Shredding Sweet Potatoes
Use a grater or mandoline for thin, uniform strips to ensure even frying and crispiness.
Frying Techniques
Fry at 350°F in small batches, flipping halfway, and drain on a wire rack for maximum crunch.
Making Palabok Sauce
Broth Preparation
Simmer shrimp heads for a rich stock, straining solids and seasoning with fish sauce.
Thickening the Sauce
Use a cornstarch slurry and annatto for a thick, vibrant orange sauce.
Customization Tips
Tailor this sweet potato ukoy with palabok recipe to your needs:
- Vegetarian: Replace shrimp with tofu or mushrooms.
- Gluten-Free: Use rice flour instead of all-purpose flour.
- Vegan: Use flaxseed meal (1 tbsp + 3 tbsp water) as an egg substitute.
- Spicy: Add chili flakes to the sauce or batter.
- Healthier: Bake or air-fry ukoy at 400°F for 10-12 minutes.
Storage Tips
Keep your dish fresh:
- Refrigeration: Store ukoy and palabok separately in airtight containers for up to 3 days.
- Freezing: Freeze ukoy for up to 1 month; reheat in an oven at 375°F for 8-10 minutes.
- Reheating: Reheat palabok in a pan with a splash of water; crisp ukoy in an oven or air fryer.
Serving Suggestions
Presentation Ideas
Serve on a white platter with ukoy arranged around a bowl of palabok, garnished with green onions and chicharron, on banana leaves for authenticity.
Accompaniments
Pair with a cucumber-tomato salad, jasmine rice, or calamansi juice for a refreshing meal.
Flavor Profile
Taste Notes
Sweet potato ukoy offers subtle sweetness, balanced by savory shrimp and umami palabok sauce.
Texture Experience
Crispy ukoy, soft noodles, and crunchy toppings create a delightful contrast.
Nutritional Benefits
Health Benefits of Sweet Potatoes
Rich in vitamin A for vision and fiber for digestion, sweet potatoes boost wellness.
Nutritional Value of Palabok
Provides energy from carbs, protein from shrimp, and anti-inflammatory benefits from garlic.
Frequently Asked Questions
What is the Meaning of Ukoy?
Ukoy is a Filipino shrimp fritter, typically made with shrimp, vegetables, and batter, fried until crispy.
Can You Freeze Ukoy?
Yes, cool completely, store in an airtight container, and reheat in an oven for crispiness.
Where Did Okoy Originate?
Okoy originated in the Philippines, dating back to Spanish colonial times.
What is Sweet Potato Ukoy?
A Filipino fritter made with grated sweet potatoes and shrimp, fried to golden perfection.
How Do You Make Sweet Potato Ukoy?
Grate sweet potatoes, mix with shrimp, flour, and egg, then fry until crispy.
What Ingredients Are Needed for Palabok?
Rice noodles, shrimp, pork, annatto, garlic, chicharron, eggs, and calamansi.
Can I Use Regular Potatoes in Ukoy?
Yes, regular potatoes can substitute for sweet potatoes, adjusting flavor slightly.
How Long Does It Take to Cook Ukoy?
About 15 minutes to fry until golden and crispy.
Conclusion
This sweet potato ukoy with palabok recipe is a delightful Filipino dish, perfect for gatherings or family meals. Its crispy fritters and savory noodles create a memorable culinary experience. Try it with our Lumpia for more Filipino flavors. Happy cooking!
