Name: Best Crispy Okoy Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Filipino
Ingredients: 1 cup small shrimp, cleaned with shells on; 1 cup grated green papaya; 1/2 cup grated carrots; 1/4 cup bean sprouts; 2 tablespoons chopped green onions; 1/2 cup all-purpose flour; 1/4 cup cornstarch; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/2 cup cold water

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Get ready for a taste adventure—this Best Crispy Okoy Recipe is a golden, crunchy delight that perfectly combines plump shrimp with vibrant, crisp vegetables all bound together in a savory batter. It’s the kind of dish that’s so irresistibly moreish you’ll find friends and family circling the kitchen while you fry. Whether you’re looking for a show-stopping party snack or an afternoon merienda to enjoy with spicy vinegar, this okoy recipe delivers crispiness in every bite and a genuine taste of Filipino comfort food.

Ingredients You’ll Need

Every ingredient in this okoy recipe brings something special to the plate—whether it’s a pop of sweetness, crunch, or a boost of flavor. Don’t be tempted to swap out too many: they’re all here for a reason!

Small shrimp, cleaned with shells on: The star of the show, shells add extra crunch and flavor when fried!
Grated green papaya: Adds a light, crisp texture and subtle tang that balances the rich batter.
Grated carrots: For color and natural sweetness that brightens up each bite.
Bean sprouts: Bring a fresh, juicy crunch that’s a signature in classic okoy.
Chopped green onions: Infuse a savory, mellow bite that cuts through the richness.
All-purpose flour: Forms the base of the batter for a light, golden finish.
Cornstarch: It’s the secret to unbeatable crispiness, keeping those okoy crunchy even after cooling.
Baking powder: Lifts the batter just enough for a fluffy interior.
Salt: Essential for seasoning everything evenly.
Ground black pepper: Adds a gentle warmth without overpowering the shrimp.
Cold water: Helps create the perfect batter, ensuring it doesn’t soak up too much oil.
Cooking oil for deep frying: Choose a neutral oil with a high smoke point like canola or vegetable.
Vinegar with garlic and chili for dipping (optional): The zingy, spicy dip that transforms each bite into perfection.

How to Make Best Crispy Okoy Recipe

Step 1: Prepare the Batter

In a large mixing bowl, combine your all-purpose flour, cornstarch, baking powder, salt, and freshly ground black pepper. Using a whisk, slowly pour in the cold water while stirring, to ensure you get a smooth, lump-free batter. You’re looking for a consistency that’s thick enough to coat the vegetables and shrimp but not too runny—think pancake batter with a silky sheen!

Step 2: Mix in the Goodies

Add your small shrimp (shells on!), grated green papaya, grated carrots, bean sprouts, and chopped green onions directly into the batter. Don’t be shy—fold everything together until all your vegetables and shrimp are evenly coated. This is where the Best Crispy Okoy Recipe gets its magic, each bite loaded with crunch and flavor!

Step 3: Heat the Oil

Pour enough cooking oil into a deep skillet or wok—there should be at least two inches of oil for deep-frying. Place the pan over medium-high heat and allow it to reach about 350°F (175°C). Hot oil is crucial for that audibly crisp, non-greasy finish that makes this okoy so irresistible. You’ll know it’s ready when you drop a bit of batter in and it sizzles immediately.

Step 4: Fry the Okoy

Using a 1/4 cup scoop or large spoon, drop generous mounds of the shrimp-vegetable mixture into the hot oil. Gently flatten each portion with the back of your spoon to form lovely, rustic discs. Fry in batches—don’t overcrowd the pan—for about 2 to 3 minutes per side. When each okoy is a deep, golden brown and edges look crisp, it’s ready to be lifted out!

Step 5: Drain and Serve

Carefully transfer each crisp okoy onto a plate lined with paper towels to soak up any extra oil. The outside should be beautifully golden and each piece should rattle temptingly when tapped. Serve while still hot alongside a dipping sauce of vinegar, garlic, and chili if you like a kick!

How to Serve Best Crispy Okoy Recipe

Garnishes

Amp up the flavor and eye appeal by sprinkling freshly sliced green onions or a dash of chopped red chilies over your okoy platter. For a touch of brightness, a squeeze of calamansi or lemon right before serving will cut through the luscious fried coating and wake up all the flavors.

Side Dishes

Best Crispy Okoy Recipe truly shines beside a simple cucumber-and-tomato salad or a bowl of garlic fried rice. If you want to keep things classic and satisfying, sweet Filipino atsara (pickled green papaya) offers a zippy counterpoint that cleanses the palate between bites.

Creative Ways to Present

Have some fun and make an okoy slider by tucking a crispy piece inside a small pandesal (Filipino bread roll) with a smudge of chili mayonnaise. For parties, arrange okoy discs on a platter with individual dipping sauces for each guest—it’s a surefire conversation starter that will disappear in minutes!

Make Ahead and Storage

Storing Leftovers

Leftover okoy keeps surprisingly well! Let them cool completely, then transfer to an airtight container. Store in the fridge for up to two days—they’ll lose a little crunch, but the flavor remains just as tempting.

Freezing

If you want to make a big batch in advance, freeze cooked okoy in single layers (use parchment paper between layers) inside a freezer-safe bag or container. They’ll be good for up to a month—simply reheat as needed for a speedy snack or appetizer.

Reheating

To bring back that signature crispiness, reheat okoy in an oven or air fryer at 350°F for 6–8 minutes, or until hot and crackling. Avoid the microwave, as it tends to make the batter soggy instead of crisp!

FAQs

Can I use larger shrimp instead of small shrimp?

Absolutely! If you have larger shrimp on hand, just give them a quick chop before mixing into the batter—the key is making sure each bite has a good mix of shrimp and veggies. But leaving small shrimp whole (and keeping the shells) truly elevates the texture of the Best Crispy Okoy Recipe!

What can I use instead of green papaya?

If green papaya isn’t available, grated squash or sweet potato are fantastic substitutes. Both bring a gentle sweetness and sturdy texture, making sure your okoy still stays together and comes out gloriously crispy.

Is it possible to bake instead of deep-fry?

While traditional okoy is always deep-fried for that signature crunch, you can bake them at a high temperature on a well-oiled baking sheet. Spray the tops with a bit of oil and bake at 425°F until golden, flipping halfway. They won’t be exactly the same, but it’s a lighter option!

Can I make the batter in advance?

For the crispiest results, it’s best to mix the batter just before frying, as baking powder loses its lifting power over time. However, you can prep and chill the veggies and shrimp, then combine all ingredients right before cooking for a quick assembly.

What’s the best dipping sauce for okoy?

The hands-down favorite is a simple cane vinegar dip with minced garlic and chili—sour, spicy, and cutting beautifully through all that savory crunch! You can add a splash of soy sauce or even try a citrusy ponzu for a different spin on the Best Crispy Okoy Recipe.

Final Thoughts

If you’re ready to wow your tastebuds and impress your loved ones, this Best Crispy Okoy Recipe is a must-try. Whip up a batch for your next gathering or for an indulgent treat at home—you’ll be amazed at how quickly they vanish. Happy frying, and enjoy every crunchy, savory bite!

Best Crispy Okoy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 15 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Learn how to make the best crispy okoy recipe, a Filipino favorite featuring shrimp, papaya, and carrots fried to perfection. Serve these crunchy delights with a tangy vinegar dip for a truly satisfying appetizer!

Ingredients

Scale

For the Batter:

1 cup small shrimp, cleaned with shells on
1 cup grated green papaya
1/2 cup grated carrots
1/4 cup bean sprouts
2 tablespoons chopped green onions
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup cold water

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Instructions

Prepare the Batter: In a large bowl, combine flour, cornstarch, baking powder, salt, and black pepper. Gradually add cold water to make a smooth batter.
Mix in Ingredients: Add shrimp, papaya, carrots, bean sprouts, and green onions to the batter; coat evenly.
Fry the Okoy: Heat oil in a pan, scoop batter, flatten into discs, fry 2-3 minutes per side until golden.
Serve: Drain on paper towels, serve hot with vinegar dip.