Sweet potato ukoy with palabok recipe

Here’s a detailed recipe for Sweet potato ukoy with palabok recipe, combining the crispy goodness of ukoy with the savory, umami-rich flavors of palabok. Perfect for a creative twist on traditional Filipino snacks!

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Ingredients

For the Sweet Potato Ukoy:

• 2 cups sweet potatoes, julienned
• 1/2 cup bean sprouts
• 1/2 cup carrots, julienned (optional)
• 1/4 cup spring onions, chopped
• 1/4 cup small shrimps (optional, leave shells on for added crunch)
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon annatto powder (optional, for color)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon baking powder
• 1 cup cold water (adjust as needed)
• Cooking oil, for frying

For the Palabok Sauce:

• 2 tablespoons cooking oil
• 3 cloves garlic, minced
• 1/4 cup onion, minced
• 1/4 cup ground pork or pork cracklings (chicharrón), finely chopped
• 1 tablespoon annatto powder dissolved in 1/4 cup water
• 1 1/2 cups shrimp stock (or water + shrimp bouillon)
• 2 tablespoons cornstarch dissolved in 2 tablespoons water
• 2 tablespoons fish sauce (patis), or to taste
• Salt and pepper, to taste

Toppings:

• Crushed chicharrón (optional)
• Hard-boiled eggs, sliced
• Chopped spring onions
• Lemon or calamansi wedges

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Instructions

For the Sweet Potato Ukoy:

1. In a mixing bowl, combine flour, cornstarch, salt, pepper, garlic powder, baking powder, and annatto powder. Gradually add cold water, whisking until you get a smooth batter (adjust consistency as needed).
2. Add sweet potatoes, bean sprouts, carrots, spring onions, and shrimps to the batter. Mix until well-coated.
3. Heat cooking oil in a deep pan over medium heat. Scoop a spoonful of the batter mixture and carefully drop it into the hot oil. Flatten slightly with a spatula.
4. Fry until golden brown and crispy, about 3–4 minutes per side. Drain on paper towels and set aside.

For the Palabok Sauce:

1. Heat oil in a pan over medium heat. Sauté garlic and onions until fragrant.
2. Add ground pork or chicharrón and cook for 2–3 minutes.
3. Pour in the annatto water and shrimp stock. Simmer for 3–5 minutes.
4. Add fish sauce and season with salt and pepper. Thicken the sauce by stirring in the cornstarch slurry. Cook until the sauce has a smooth, velvety consistency.
5. Adjust seasoning to taste. Set aside and keep warm.

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Assemble the Sweet Potato Ukoy with Palabok Sauce:

1. Arrange the crispy ukoy on a serving platter.
2. Spoon palabok sauce generously over the ukoy.
3. Garnish with crushed chicharrón, sliced hard-boiled eggs, and chopped spring onions.
4. Serve with lemon or calamansi wedges on the side.

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Tips:

• For a vegetarian option, skip the shrimps and pork, and substitute with mushroom or tofu in the palabok sauce.
• You can prepare the sauce ahead of time and reheat it before serving.
• Add more spice by serving with chili flakes or chili oil on the side.

Enjoy this creative fusion of two beloved Filipino dishes! Let me know how it turns out.