A crispy, savory Filipino fritter made with fresh alamang (tiny shrimp), perfect as an appetizer or side dish for any meal!
Cooking Tips:
• Do not overcrowd the pan to maintain oil temperature and ensure crispiness.
• Flip only once to avoid breaking the okoy.
• Use a wide spatula to make turning easier.
Ingredients Tips:
• Choose fresh alamang with firm texture and no strong fishy odor.
• Rice flour makes the okoy extra crispy—avoid substituting with all-purpose flour.
• You can add a bit of chopped spring onion or grated carrots for added flavor and color.
Alamang Okoy
Acrispy, savory Filipino fritter made with fresh alamang (tiny shrimp), perfectas an appetizer or side dish for any meal!
Ingredients
For the Okoy
- 1 kg fresh alamang tiny shrimp, rinsed and drained
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 –2 pcs eggs
- ½ cup rice flour
- Cooking oil for frying
Vinegar Dipping Sauce
- 1 cup sliced cucumber
- 1 large onion sliced
- 3 pcs green onion leaves chopped
- 1 pc long green pepper sliced
- 2 pcs Thai chilies chopped
- ¼ cup sweetened spicy pinakurat vinegar
- 1½ cups plain vinegar
- 1 tsp sugar
- ½ tsp garlic powder
- 1 tsp ground black pepper
- ½ cup water
- ½ tsp salt
Instructions
Makethe Batter:
- In a mixing bowl, combine fresh alamang, ground black pepper, garlic powder, and rice flour.
- Add 1 egg first and mix well; if the mixture is too dry or not holding together, add another egg.
- Mix until ingredients are evenly coated and can be scooped.
Fry the Okoy:
- Heat cooking oil in a pan over medium heat.
- Scoop about 2–3 tablespoons of mixture and flatten slightly into a patty.
- Fry each side for 2–3 minutes or until golden brown and crispy.
- Place on a paper towel to remove excess oil.
Assemble the Sauce:
- In a bowl, combine sliced cucumber, onion, green onion leaves, long green pepper, and Thai chilies.
- Add sweetened spicy pinakurat and plain vinegar.
- Stir in sugar, garlic powder, ground black pepper, water, and salt.
- Mix well until sugar and salt are dissolved.
Serve:
- Serve hot with spiced vinegar or your favorite dipping sauce.
