Sweet Potato Ukoy with Palabok Recipe
Savor the vibrant fusion of Mangoes and Palm Trees’ sweet potato ukoy with palabok recipe, a Filipino masterpiece blending crispy fritters with savory noodles.
The sweet potato ukoy with palabok recipe reimagines Filipino cuisine with crispy sweet potato fritters paired with rich, umami-packed palabok noodles. This tropical-inspired dish combines sweet, savory, and crunchy textures, making it perfect for family gatherings, festive celebrations, or a flavorful weeknight meal. With its vibrant flavors and customizable ingredients, this Filipino ukoy recipe brings a taste of the Philippines to your table. Explore more Filipino favorites like our Lumpia!
Why Sweet Potato Ukoy with Palabok?
This dish elevates traditional Filipino ukoy by using sweet potatoes for a naturally sweet, crispy fritter, paired with the savory, umami-rich palabok noodles. The combination offers a delightful contrast of textures and flavors, making it a standout for celebrations or casual meals. Easy to prepare and highly versatile, it’s perfect for both novice and experienced cooks. As noted by Serious Eats, Filipino cuisine excels in balancing bold flavors, and this fusion dish is a prime example. Try it alongside our savory meat recipes for a complete feast!
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.
Origins
Ukoy traces its roots to Filipino cuisine, with influences from Spanish colonial times. Traditionally made with shrimp and vegetables in a crispy batter, ukoy has been a staple at fiestas and family gatherings. The sweet potato variation introduces a subtle sweetness and vibrant color, enhancing its appeal while honoring its heritage.
Cultural Significance
In Filipino culture, ukoy symbolizes togetherness, often served at communal celebrations to bring families and communities closer. This fusion with palabok noodles reflects the Philippines’ love for bold, shared flavors, making it a dish that connects generations and celebrates culinary creativity.
Understanding Palabok
Palabok is a quintessential Filipino noodle dish, known for its vibrant sauce and diverse toppings, perfectly complementing the crispy ukoy.
Traditional Ingredients
Palabok features rice noodles (bihon) 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, creating a complex, satisfying dish.
Cooking Methods
Cook bihon noodles al dente to maintain their texture, prepare a rich shrimp broth-based sauce with annatto and fish sauce, and layer with toppings for an authentic palabok experience. The sauce’s thickness is achieved with a cornstarch slurry, ensuring it clings to the noodles.
Fusion Concept
This recipe blends the crispy, sweet ukoy with the savory, umami-rich palabok, creating a harmonious Filipino fusion dish.
Combining Flavors
The natural sweetness of sweet potato ukoy complements the savory, slightly tangy palabok sauce, while the fritters’ crispiness contrasts with the soft noodles. This balance of sweet, savory, and crunchy elements makes every bite delightful and memorable.
Culinary Innovation
By pairing ukoy’s frying technique with palabok’s noodle preparation, this dish honors Filipino culinary traditions while introducing a creative twist. The tropical flair, such as optional coconut-infused sauce, reflects *Mangoes and Palm Trees*’ signature style, making it a modern classic.
Ingredients for Sweet Potato Ukoy with Palabok Recipe
This sweet potato ukoy with palabok recipe uses fresh, vibrant ingredients to deliver an authentic Filipino dish with a tropical twist.
Sweet Potato Ukoy Ingredients
| 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 | Finely chopped |
| Garlic | 2 cloves | Minced |
| Egg | 1 large | Beaten |
| All-purpose flour | 1/2 cup | - |
| Water | 1/4 cup | - |
| Kosher salt | 1 tsp | - |
| Black pepper | 1/2 tsp | Freshly ground |
| Cooking oil | 1 cup | For frying |
Palabok Ingredients
| Ingredient | Quantity | Preparation |
|---|---|---|
| Rice noodles (bihon) | 8 oz | - |
| Ground pork | 1/2 lb | - |
| Shrimp | 1/4 lb | Peeled, deveined |
| Annatto powder | 1 tsp | - |
| Garlic | 3 cloves | Minced |
| Onion | 1 medium | Chopped |
| Fish sauce | 2 tbsp | - |
| Cornstarch | 2 tbsp | Mixed with 1/4 cup water |
| Water | 3 cups | - |
| Crushed chicharron | 1/4 cup | - |
| Hard-boiled eggs | 2 | Sliced |
| Spring onions | 2 tbsp | Chopped |
| Calamansi or lemon juice | 2 tbsp | - |
Optional Add-Ins
- Tofu: 1/2 cup, cubed, for a vegetarian ukoy alternative.
- Rice Flour: 1/2 cup, for a gluten-free batter.
- Chili Flakes: 1/2 tsp, for a spicy sauce kick.
- Green Beans: 1/2 cup, chopped, for extra crunch in ukoy.
- Coconut Milk: 1/4 cup, for a tropical twist in the palabok sauce.
Sweet Potato Ukoy with Palabok Recipe
This sweet potato ukoy with palabok recipe delivers a Filipino fusion of crispy sweet potato fritters and savory palabok noodles, perfect for any gathering.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serves: 4
Ingredients
For 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 | Finely chopped |
| Garlic | 2 cloves | Minced |
| Egg | 1 large | Beaten |
| All-purpose flour | 1/2 cup | - |
| Water | 1/4 cup | - |
| Kosher salt | 1 tsp | - |
| Black pepper | 1/2 tsp | Freshly ground |
| Cooking oil | 1 cup | For frying |
For Palabok
| Ingredient | Quantity | Preparation |
|---|---|---|
| Rice noodles (bihon) | 8 oz | - |
| Ground pork | 1/2 lb | - |
| Shrimp | 1/4 lb | Peeled, deveined |
| Annatto powder | 1 tsp | - |
| Garlic | 3 cloves | Minced |
| Onion | 1 medium | Chopped |
| Fish sauce | 2 tbsp | - |
| Cornstarch | 2 tbsp | Mixed with 1/4 cup water |
| Water | 3 cups | - |
| Crushed chicharron | 1/4 cup | - |
| Hard-boiled eggs | 2 | Sliced |
| Spring onions | 2 tbsp | Chopped |
| Calamansi or lemon juice | 2 tbsp | - |
| Coconut milk (optional) | 1/4 cup | For tropical flavor |
Instructions
For Sweet Potato Ukoy
- Prepare the Batter: Peel and grate 2 cups sweet potatoes using a box grater or mandoline. In a large bowl, combine grated sweet potatoes, 1/2 lb peeled shrimp, 1 cup bean sprouts, 1/2 cup julienned carrots, 1/4 cup finely chopped onion, and 2 minced garlic cloves.
- Mix the Batter: Add 1 beaten egg, 1/2 cup all-purpose flour, 1/4 cup water, 1 tsp kosher salt, and 1/2 tsp black pepper to the vegetable mixture. Stir until a thick, cohesive batter forms.
- Fry the Ukoy: Heat 1 cup cooking oil in a deep skillet or wok to 350°F (175°C). Spoon 1/4 cup portions of batter into the hot oil, flattening slightly to form fritters. Fry for 3-4 minutes per side until golden and crispy. For extra crispiness, double-fry by returning fritters to the oil for 1 minute after initial frying.
- Drain and Rest: Remove ukoy and drain on a wire rack or paper towels to maintain crispiness. Keep warm while preparing the palabok.
For Palabok
- Cook the Noodles: Bring a pot of water to a boil and cook 8 oz rice noodles (bihon) for 4-5 minutes until al dente. Drain, rinse with cold water, and set aside.
- Make the Shrimp Broth: In a pot, simmer the heads and shells from 1/4 lb shrimp in 3 cups water for 15 minutes to create a flavorful broth. Strain and reserve the liquid, discarding solids.
- Prepare the Sauce: In a large pan, heat 1 tbsp oil over medium heat. Sauté 3 minced garlic cloves, 1 chopped medium onion, 1/2 lb ground pork, and 1/4 lb peeled shrimp until pork is browned and shrimp are pink, about 5 minutes. Stir in 1 tsp annatto powder and 2 tbsp fish sauce. For a tropical twist, add 1/4 cup coconut milk.
- Thicken the Sauce: Pour in the reserved shrimp broth and bring to a simmer. Mix 2 tbsp cornstarch with 1/4 cup water to form a slurry, then stir into the sauce. Cook for 2-3 minutes until thickened.
Assembly
- Plate the Noodles: Arrange cooked rice noodles on a large platter or individual plates, spreading evenly.
- Add the Sauce: Pour the palabok sauce over the noodles, ensuring even coverage.
- Top with Ukoy: Place 2-3 sweet potato ukoy fritters on top of the noodles, arranging them attractively.
- Garnish and Serve: Sprinkle with 1/4 cup crushed chicharron, slices from 2 hard-boiled eggs, 2 tbsp chopped spring onions, and drizzle with 2 tbsp calamansi or lemon juice. Serve hot with a dipping sauce of 2 tbsp soy sauce, 1 tsp minced garlic, and 1/2 tsp chili flakes, paired with our salad recipes.
Preparing Sweet Potato Ukoy
Proper preparation ensures crispy, flavorful ukoy that pairs perfectly with the palabok.
Shredding Sweet Potatoes
Use a box grater or mandoline to create thin, uniform sweet potato strips, ensuring even frying and maximum crispiness. Squeeze out excess moisture with a clean towel to prevent soggy fritters.
Frying Techniques
Heat oil to 350°F (175°C) and fry in small batches to maintain consistent temperature. Flip fritters halfway through for even browning, and drain on a wire rack to preserve crunch. Double-frying enhances crispiness, as noted by Serious Eats.
Making Palabok Sauce
The palabok sauce is the heart of this dish, delivering rich, savory flavor.
Broth Preparation
Simmer shrimp heads and shells in 3 cups water for 15 minutes to extract a robust, seafood-forward broth. Strain thoroughly to remove solids, and season with 2 tbsp fish sauce for umami depth.
Thicken the Sauce
Dissolve 1 tsp annatto powder in the broth for a vibrant orange hue, and use a slurry of 2 tbsp cornstarch mixed with 1/4 cup water to thicken the sauce, ensuring it coats the noodles evenly.
Customization Tips
Tailor this tropical Filipino dish to suit dietary preferences or enhance its flavors:
- Vegetarian: Replace shrimp with 1/2 cup cubed tofu or sliced mushrooms for a meat-free ukoy.
- Gluten-Free: Use 1/2 cup rice flour instead of all-purpose flour for the ukoy batter, as noted in our gluten-free meal plans.
- Vegan: Use 1 tbsp flaxseed meal mixed with 3 tbsp water as an egg substitute, and replace shrimp with tofu and pork with plant-based protein.
- Spicy: Add 1/2 tsp chili flakes to the ukoy batter or palabok sauce for a fiery kick.
- Healthier: Bake ukoy at 400°F (204°C) for 10-12 minutes or air-fry at 375°F (190°C) for 8-10 minutes, flipping halfway, to reduce oil.
Storage Tips
Keep your ukoy and palabok fresh and flavorful with these storage guidelines:
- Refrigeration: Store ukoy and palabok separately in airtight containers in the refrigerator for up to 3 days to maintain texture and flavor.
- Freezing: Freeze cooked ukoy in a single layer on a tray, then transfer to a freezer-safe bag for up to 1 month. Palabok sauce can be frozen for 1 month; noodles are best prepared fresh.
- Reheating: Reheat ukoy in an oven at 375°F (190°C) for 8-10 minutes or air fryer at 350°F (175°C) for 5 minutes to restore crispiness. Reheat palabok sauce in a pan over low heat with a splash of water, tossing with freshly cooked noodles.
Serving Suggestions
Elevate your dish with thoughtful presentation and complementary sides.
Presentation Ideas
Arrange palabok noodles on a white platter or vibrant tropical-themed plate, topped with 2-3 golden ukoy fritters. Garnish with crushed chicharron, sliced eggs, and spring onions, served on banana leaves for an authentic Filipino aesthetic. Drizzle calamansi juice just before serving for a fresh, zesty finish.
Accompaniments
Pair with a refreshing cucumber-tomato salad from our salad recipes, jasmine rice for heartiness, or a chilled calamansi juice from our drink recipes. A side of pickled papaya (atchara) adds a tangy contrast.
Flavor Profile
This dish offers a symphony of flavors and textures that define Filipino cuisine.
Taste Notes
Sweet potato ukoy brings subtle sweetness and earthy notes, balanced by the savory, umami-rich palabok sauce with its shrimp and pork depth. Calamansi juice adds a bright, citrusy lift, while optional coconut milk introduces a tropical creaminess.
Texture Experience
The crispy, golden ukoy contrasts with the soft, slippery rice noodles, while chicharron and vegetables provide crunch. The creamy sauce ties it all together, creating a delightful textural interplay in every bite.
Nutritional Benefits
This dish offers nutritional value alongside its vibrant flavors.
Health Benefits of Sweet Potatoes
Sweet potatoes are rich in vitamin A (beta-carotene) for vision and immune health, fiber for digestion, and antioxidants for anti-inflammatory benefits, making them a nutritious base for ukoy.
Nutritional Value of Palabok
Palabok provides energy from rice noodle carbohydrates, protein from shrimp and pork for muscle repair, and anti-inflammatory compounds from garlic and onions. Calamansi juice adds vitamin C for immunity, as noted in our Healthy Meal Plans.
Frequently Asked Questions
What Is the Meaning of Ukoy?
Ukoy is a Filipino term for crispy shrimp fritters, typically made with shrimp, vegetables, and a flour-based batter, fried until golden.
Can You Freeze Ukoy?
Yes, cool ukoy completely, freeze in a single layer, then store in an airtight container for up to 1 month. Reheat in an oven to restore crispiness.
Where Did Ukoy Originate?
Ukoy originated in the Philippines, with roots tracing back to Spanish colonial times, evolving as a popular street food and fiesta dish.
What Is Sweet Potato Ukoy?
Sweet potato ukoy is a Filipino fritter made with grated sweet potatoes, shrimp, and vegetables, fried to a crispy, golden finish.
How Do You Make Sweet Potato Ukoy?
Grate sweet potatoes, mix with shrimp, vegetables, flour, egg, and seasonings, then fry in hot oil until crispy and golden.
What Ingredients Are Needed for Palabok?
Rice noodles, shrimp, ground pork, annatto powder, garlic, onion, fish sauce, chicharron, hard-boiled eggs, spring onions, and calamansi juice.
Can I Use Regular Potatoes in Ukoy?
Yes, regular potatoes can substitute for sweet potatoes, though they offer a less sweet, more neutral flavor.
How Long Does It Take to Cook Ukoy?
About 15 minutes to fry the ukoy fritters until golden and crispy, with prep taking an additional 10-15 minutes.
Can I Make This Dish Gluten-Free?
Use rice flour instead of all-purpose flour for the ukoy batter to make the dish gluten-free.
Can I Make This Dish Vegan?
Replace shrimp and pork with tofu or mushrooms, use a flaxseed egg substitute, and omit chicharron for a vegan version.
Conclusion
The sweet potato ukoy with palabok recipe from Mangoes and Palm Trees is a vibrant Filipino fusion dish that blends crispy sweet potato fritters with savory palabok noodles, perfect for family meals or festive gatherings. Its tropical twist and customizable options make it a standout addition to your culinary repertoire. Tried this recipe? Share your version on X with #MangoesPalmTrees or in the comments! Explore more Filipino flavors in our Lumpia, savor our vegetarian recipes, or take a fun break with our Personality Quiz Hub. Happy cooking!
What's Your Favorite Twist on Sweet Potato Ukoy with Palabok?
Classic Spicy Tropical Coconut
Vote and share your choice on X with #MangoesPalmTrees!
