Ukoy, sometimes spelled Okoy, is a beloved Filipino appetizer known for its golden, crispy texture and flavorful shrimp filling. Traditionally, it’s made using unpeeled small shrimps, which give it a distinct crunch and savory flavor. Some variations use peeled shrimp, but the unpeeled kind adds to that irresistible crispiness.
🌟 What Makes Vigan Ukoy Special?
Unlike the usual Ukoy, the famous Vigan Ukoy is made from galapong — a sticky rice dough — mixed with shrimps, onions, spring onions, and a blend of spices. This batter creates a unique texture and a deeper flavor profile.
- Deep-fried to perfection, Vigan Ukoy is crispy on the outside and tender inside.
- It retains its crispiness for hours — a rare feat for deep-fried dishes!
- The downside? It’s a bit oily, but hey, that’s typical for fried goodness.
🍴 How to Enjoy Ukoy
- Best served hot and fresh to savor that crunch.
- Pair it with a side of spiced vinegar dipping sauce for the perfect balance.
- In Vigan, it’s a must-try alongside the famous Vigan Empanada for a true local flavor experience.
💡 Tips for Ukoy Lovers
- To reduce oiliness at home, drain excess oil on paper towels right after frying.
- Experiment with adding vegetables like bean sprouts or sweet potato strips for a twist.
- Serve with garlic vinegar dip to enhance flavors.
What
I like about Vigan Ukoy, is that it doesn't lose it's crispiness even
though it's been hours since we bought it. The only thing I don't like
is it's too oily, normal for deep fried food. When you go to Vigan, try
this along with the Empanada.
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