How to Make Sweet Potato Ukoy With Palabok Recipe
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Sweet Potato Ukoy with Palabok Recipe Filipino Fusion in a Bowl – Ready in 50 Minutes
Savor the vibrant fusion of Mangoes and Palm Trees’ sweet potato ukoy with palabok recipe, a Filipino masterpiece blending crispy fritters with savory noodles.
Why You’ll Love This Sweet Potato Ukoy with Palabok
- Crispy & Flavorful: Sweet potato ukoy delivers a satisfying crunch with natural sweetness
- Rich & Savory: Palabok sauce brings umami-packed depth with shrimp and pork
- Perfect Texture Contrast: Crispy fritters atop silky noodles create a delightful mouthfeel
- Customizable: Easily adapt for vegetarian, gluten-free, or vegan preferences
- Crowd-Pleaser: Ideal for family gatherings, celebrations, or weeknight meals
Understanding Ukoy & Palabok
Introduction to Sweet Potato Ukoy
Ukoy is a beloved Filipino fritter, and this sweet potato version adds a modern, tropical twist to a classic dish steeped in cultural heritage.
Traditional Palabok
Palabok features rice noodles coated in a savory shrimp-pork sauce, colored with annatto for a signature orange hue. Toppings like crushed chicharron, sliced hard-boiled eggs, spring onions, and calamansi juice add texture and zest.
Ingredients
Sweet Potato Ukoy
| Ingredient | Quantity | Preparation |
|---|---|---|
| Sweet potatoes | 2 cups | Grated |
| Small shrimp | 1/2 lb | Peeled, deveined |
| Bean sprouts | 1 cup | – |
| Carrots | 1/2 cup | Julienned |
| Onion | 1/4 cup | Chopped |
| Garlic | 2 cloves | Minced |
| Egg | 1 large | Beaten |
| Flour | 1/2 cup | – |
| Water | 1/4 cup | – |
| Salt & pepper | 1 tsp/½ tsp | – |
| Oil | 1 cup | For frying |
Palabok
| Ingredient | Quantity | Preparation |
|---|---|---|
| Rice noodles (bihon) | 8 oz | – |
| Ground pork | ½ lb | – |
| Shrimp | ¼ lb | Peeled, deveined |
| Annatto powder | 1 tsp | – |
| Garlic & onion | 3 clauses/1 medium | Minced/Chopped |
| Fish sauce | 2 tbsp | – |
| Cornstarch slurry | 2 tbsp/¼ cup water | – |
| Shrimp broth | 3 cups | – |
| Chicharron & eggs | ¼ cup/2 eggs | Crushed/Sliced |
| Spring onions & calamansi | 2 tbsp/2 tbsp | Chopped/Juice |
Essential Kitchen Tools
- Chef Knife – For precise chopping of vegetables and shrimp
- Bamboo Cutting Board – Durable and eco-friendly
- Large pot and ladle
Instructions
Prep: 20m | Cook: 30m | Total: 50m | Serves: 4
Sweet Potato Ukoy
- Mix potatoes, shrimp, sprouts, carrots, onion, garlic, egg, flour, water, salt & pepper.
- Heat oil to 350°F; fry ¼ cup batter portions 3–4m per side until golden; drain.
Palabok
- Cook noodles al dente; rinse in cold water.
- Simmer shrimp shells in water 15m; strain.
- Sauté garlic, onion, pork, shrimp; add annatto, fish sauce, broth & cornstarch slurry; simmer 3m.
Assembly
- Plate noodles; top with sauce.
- Arrange 2–3 ukoy fritters atop noodles.
- Garnish with chicharron, eggs, onions & calamansi juice; serve hot.
Watch: How to Make Crispy Ukoy Fritters
Transparency Note: This video is from Rico Rico, a trusted Filipino cooking channel. We do not own this content but include it to help you master ukoy preparation. All recipes and family stories are 100% original from Mangoes & Palm Trees.
Sweet Potato Ukoy with Palabok
A vibrant Filipino fusion dish with crispy sweet potato fritters and savory shrimp-pork noodles, ready in 50 minutes.
Ingredients
Sweet Potato Ukoy
- 2 cups grated sweet potatoes
- 1/2 lb small shrimp, peeled and deveined
- 1 cup bean sprouts
- 1/2 cup julienned carrots
- 1/4 cup chopped onion
- 2 cloves minced garlic
- 1 large beaten egg
- 1/2 cup flour
- 1/4 cup water
- 1 tsp salt, ½ tsp pepper
- 1 cup oil for frying
Palabok
- 8 oz rice noodles (bihon)
- ½ lb ground pork
- ¼ lb shrimp, peeled and deveined
- 1 tsp annatto powder
- 3 clauses garlic, 1 medium onion (minced/chopped)
- 2 tbsp fish sauce
- 2 tbsp cornstarch + ¼ cup water
- 3 cups shrimp broth
- ¼ cup crushed chicharron, 2 sliced eggs
- 2 tbsp chopped spring onions, 2 tbsp calamansi juice
Essential Kitchen Tools
- Chef Knife – For precise chopping of vegetables and shrimp
- Bamboo Cutting Board – Durable and eco-friendly
- Large pot and ladle
Instructions
- Prepare Ukoy Batter: Mix potatoes, shrimp, sprouts, carrots, onion, garlic, egg, flour, water, salt & pepper.
- Fry Ukoy: Heat oil to 350°F; fry ¼ cup batter portions 3–4m per side until golden; drain.
Palabok
- Cook Noodles: Cook noodles al dente; rinse in cold water.
- Make Shrimp Broth: Simmer shrimp shells in water 15m; strain.
- Make Palabok Sauce: Sauté garlic, onion, pork, shrimp; add annatto, fish sauce, broth & cornstarch slurry; simmer 3m.
Assembly
- Plate Noodles: Plate noodles; top with sauce.
- Arrange Ukoy: Arrange 2–3 ukoy fritters atop noodles.
- Garnish & Serve: Garnish with chicharron, eggs, onions & calamansi juice; serve hot.
Pro Tip: Serve on banana leaves for authentic Filipino presentation.
Recipe Notes
- Use gluten-free fish sauce for gluten-free version
- Store ukoy and sauce separately
- Reheat ukoy in oven for crispiness
Nutrition Information (Per Serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 420 | – |
| Protein | 22g | 44% |
| Total Fat | 18g | 23% |
| Carbohydrates | 45g | 16% |
| Fiber | 5g | 18% |
| Sodium | 950mg | 41% |
| Vitamin C | 25mg | 28% |
| Vitamin A | 800µg | 89% |
*Percent Daily Values based on a 2,000 calorie diet. Nutrition may vary.
Variations and Customizations
Vegetarian Version
Swap shrimp with tofu or mushrooms and use vegetable broth for a plant-based option.
Gluten-Free
Use rice flour for ukoy batter and gluten-free fish sauce.
Vegan
Use flax egg and plant-based proteins.
Spicy Kick
Add chili flakes to batter or sauce.
Healthier
Bake or air-fry fritters instead of deep-frying.
Frequently Asked Questions
Insights from 50+ countries and family-tested in the Philippines (2019–2023).
Filipino shrimp fritters made with vegetables and batter. (Panlasang Pinoy)
Yes—freeze in layers and reheat in oven for crispiness. (Foxy Folksy)
Use gluten-free fish sauce and ensure noodles are rice-based. (The Foodie Takes Flight)
Yes—substitute proteins and egg with plant-based alternatives. (Salu Salo)
Recommended Products
Chef Knife
Essential for precise chopping of vegetables and shrimp.
Bamboo Cutting Board
Durable and eco-friendly cutting surface.
Crock-Pot Slow Cooker
Perfect for simmering broth to perfection.
Let’s Make It Together!
Our sweet potato ukoy with palabok recipe is more than a dish; it’s a celebration of Filipino flavors and our family’s memories. We hope you enjoy making and sharing this recipe as much as we do.
Share your creations with #MangoesAndPalmTreesUkoy by emailing team@mangoesandpalmtrees.com. Explore more at our Recipes Collection or Personality Quiz Hub. Happy cooking!
About Oliver Mayerhoffer
Oliver Mayerhoffer is a passionate adventurer dad, hospitality professional, and digital marketer who thrives on meeting people, exploring cultures, and uncovering food stories from global markets and village kitchens. With culinary training from Austria and Oman, his recipes at Mangoes & Palm Trees bring authentic world flavors home.
