Okoy Kalabasa with Spiced Vinegar

Name: Okoy Kalabasa with Spiced Vinegar
Prep time: 20 min
Cook time: 20 min
Yield: 4 portions
Cuisine: Filipino
Ingredients: 400 g · 3 cups squash (kalabasa), julienned; 150 g · 5 oz small shrimp, with shell or peeled; 60 g · ½ cup all-purpose flour; 40 g · ¼ cup cornstarch; 50 g · 1 egg egg; 120 ml · ½ cup cold water; 80 g · 1 small onion, thinly sliced; 20 g · 2 stalks spring onion, sliced; 5 g · 1 tsp salt and pepper; 500 ml · 2 cups oil for frying; 120 ml · ½ cup cane vinegar, for the dip; 40 g · ¼ cup garlic, onion and chili, for the dip

🍽 Serves 4⏱ Prep 20 min🔥 Cook 20 min🌍 Filipino

Extra-crispy squash and shrimp fritters served with spiced vinegar.

📍 Philippines

The story of the dish

Okoy is a Filipino merienda and street snack of fritters with tiny shrimp, likely from Chinese ukoy fritters brought by traders.

Ingredients

Ingredient	EUg · ml	UScups · spoons
squash (kalabasa) julienned	≈ 400 g	≈ 3 cups
small shrimp with shell or peeled	≈ 150 g	≈ 5 oz
all-purpose flour	≈ 60 g	≈ ½ cup
cornstarch	≈ 40 g	≈ ¼ cup
egg	≈ 50 g	≈ 1 egg
cold water	≈ 120 ml	≈ ½ cup
onion thinly sliced	≈ 80 g	≈ 1 small
spring onion sliced	≈ 20 g	≈ 2 stalks
salt and pepper	≈ 5 g	≈ 1 tsp
oil for frying	≈ 500 ml	≈ 2 cups
cane vinegar for the dip	≈ 120 ml	≈ ½ cup
garlic, onion and chili for the dip	≈ 40 g	≈ ¼ cup

≈ amount suggested from similar recipes

Tools & equipment

Item	UAEamazon.ae	USamazon.com
Onader Baking Tray Set of 2	🛒 Buy	🛒 Buy
Nutricook Smart Pot 2 Rice Cooker	🛒 Buy	🛒 Buy
Measuring Cups	🛒 Buy	🛒 Buy
Mixing Bowl	🛒 Buy	🛒 Buy
Instant-Read Thermometer	🛒 Buy	🛒 Buy

Also used: wok or deep pan · spider strainer · wire rack · small saucers

Method

Toss the squash and onion with salt for 10 minutes and squeeze out the water.
Whisk flour, cornstarch, egg, cold water, salt and pepper into a thin batter.
Mix in the squash, shrimp and spring onion.
Spread flat portions on a saucer and slide them into hot oil at 175°C (345°F).
Fry until golden and crisp on both sides; drain on a rack.
Mix the vinegar with garlic, onion, chili and salt and serve.

🌡️ Oil 175°C (345°F)

👨‍🍳 Chef’s tips

Fry thin and flat: the thinner the fritter, the crispier it gets.

📱 Scan to watch me cook ityoutu.be/ea4uN3NemNgEvery step on video, and new recipes every week: subscribe on YouTube.

Nutrition per portion estimate · 1 of 4

290kcal

12 gprotein

30 gcarbs

14 gfat

Allergens

GlutenCrustaceansEggsSulphites

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▶ Watch me cook it: youtu.be/ea4uN3NemNg

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