How to Make the Ultimate Sweet Potato Ukoy with Palabok Sauce in Just 30 Minutes!

If you’re craving something crispy, savory, and downright delicious, look no further than sweet potato ukoy with palabok sauce! This recipe combines the sweetness of tender sweet potatoes with the crunchiness of crispy ukoy (Filipino fritters), topped off with a flavorful palabok sauce. Whether you’re preparing it for a special family meal or serving it up as an appetizer for your next gathering, this dish will quickly become a favorite.

In this article, I’ll walk you through everything you need to know to make the ultimate sweet potato ukoy with palabok sauce in just 30 minutes. We’ll cover the ingredients, the preparation and cooking steps, plus tips to make sure you perfect this recipe every time. Ready to get cooking? Let’s dive in!

Overview of Sweet Potato Ukoy with Palabok Sauce

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4 servings
• Type of Dish: Appetizer / Snack
• Cuisine: Filipino

Equipment Needed:

• Grater (for sweet potatoes)
• Deep pan or wok (for frying)
• Saucepan (for making palabok sauce)
• Mixing bowls
• Spatula
• Slotted spoon (for draining fried ukoy)
• Knife and chopping board

Benefits:

Sweet potato ukoy is a fantastic way to add nutrients to your diet. Sweet potatoes are rich in fiber, vitamins A and C, potassium, and antioxidants, which help improve eye health, boost immunity, and support heart health. Paired with the protein-packed palabok sauce, this dish provides a well-rounded meal or snack that is both satisfying and healthy.

Why You’ll Love This Sweet Potato Ukoy with Palabok Sauce

There’s a lot to love about this sweet potato ukoy with palabok recipe. Here are a few reasons why this dish should make it to your weekly menu:

• Crispy Perfection: The sweet potato ukoy is fried to crispy perfection, creating a satisfying crunch with every bite.
• Rich & Flavorful: The palabok sauce is a blend of shrimp broth, annatto, and savory seasonings, making it an umami bomb that pairs perfectly with the crispy ukoy.
• Quick & Easy: With just 30 minutes from start to finish, this dish is perfect for those busy days when you still want something delicious.
• Versatile: Serve it as a side, appetizer, or snack—this dish fits into any occasion!

Ingredients for Sweet Potato Ukoy with Palabok Sauce

For the Sweet Potato Ukoy

Here’s what you’ll need to make the crispy sweet potato ukoy:

Ingredient	Quantity
Sweet potatoes (grated)	2 cups
Small shrimps (optional)	½ cup
All-purpose flour	½ cup
Cornstarch	¼ cup
Egg	1
Garlic (minced)	2 cloves
Onion (finely chopped)	1 small
Salt & pepper	To taste
Water	¼ cup
Oil (for frying)	As needed

For the Palabok Sauce

For the palabok sauce, gather these ingredients:

Ingredient	Quantity
Shrimp broth	2 cups
Annatto powder	1 tbsp
Ground chicken	½ cup
Garlic (minced)	3 cloves
Fish sauce	1 tbsp
Cornstarch (dissolved in water)	2 tbsp
Salt & pepper	To taste

How to Make the Ultimate Sweet Potato Ukoy with Palabok Sauce

Step 1: Preparing the Sweet Potato Ukoy Batter

Start by preparing the ukoy batter. In a large mixing bowl, combine the grated sweet potatoes, shrimp (optional), flour, cornstarch, egg, garlic, and onion. Stir everything together until well-combined. Add water gradually to achieve a batter-like consistency, ensuring it’s not too runny. Season with salt and pepper to taste.

Step 2: Frying the Ukoy

Next, heat enough oil in a deep pan or wok over medium heat. Once the oil is hot, scoop a spoonful of the ukoy batter into the pan and flatten it slightly to form fritters. Fry the ukoy for about 3-4 minutes on each side or until golden brown and crispy. Remove them from the oil with a slotted spoon and set them on paper towels to absorb any extra oil.

Step 3: Making the Palabok Sauce

While the ukoy is frying, prepare the palabok sauce. In a saucepan, heat some oil and sauté garlic until fragrant. Add the ground chicken and cook until browned. Pour in the shrimp broth, then stir in annatto powder and fish sauce. Let it simmer for about 5 minutes to allow the flavors to meld together. Finally, add the cornstarch slurry (cornstarch mixed with water) to thicken the sauce. Simmer for an additional 2-3 minutes. Season with salt and pepper to taste.

Step 4: Serving the Ukoy with Palabok Sauce

Once the ukoy is crispy and the palabok sauce is ready, it’s time to serve! Place the crispy ukoy fritters on a serving plate, then pour the palabok sauce over the top. For an added burst of flavor and color, garnish with chopped spring onions, crushed chicharrón (crispy pork skin), and slices of boiled egg.

Tips for the Best Sweet Potato Ukoy with Palabok Sauce

• For extra crispiness: Use a mixture of cornstarch and rice flour instead of just all-purpose flour to give the ukoy an even crispier texture.
• Add a touch of heat: If you like things spicy, feel free to add some chili flakes or fresh chili to the batter or sauce for a kick.
• Vegan version: If you’re looking for a plant-based version, simply omit the shrimp and replace the pork with tofu or mushrooms.
• Make ahead: You can make the palabok sauce in advance and refrigerate it for up to 2 days. Just reheat before serving!

Nutritional Facts (Per Serving)

Here’s an estimate of the nutritional breakdown for one serving of sweet potato ukoy with palabok sauce:

• Calories: 250-300 kcal
• Protein: 15g
• Carbohydrates: 30g
• Fat: 10g
• Fiber: 4g
• Sugar: 8g
• Sodium: 500mg

Sweet potatoes provide an excellent source of fiber, vitamins A and C, and potassium, which are great for your immune system and eye health. Pairing the ukoy with palabok sauce adds a protein boost, making this dish both delicious and nutrient-rich!

Frequently Asked Questions (FAQ)

Can I make this dish without shrimp?

Yes, you can omit the shrimp from the ukoy and still enjoy the crispy texture. For a vegetarian or vegan version, you can use tofu or mushrooms instead.

How can I store leftovers?

Store the leftover ukoy and palabok sauce in separate airtight containers in the fridge. The ukoy can last for up to 2 days, while the palabok sauce can stay fresh for up to 3 days.

What can I serve with sweet potato ukoy?

Sweet potato ukoy is perfect on its own or served with sides like garlic rice, a refreshing cucumber salad, or even lumpia (Filipino spring rolls). Pair with a cold drink like fresh buko (coconut) juice or iced tea for the perfect Filipino meal.

Can I make this dish ahead of time?

While it’s best to enjoy ukoy fresh and crispy, you can make the palabok sauce ahead of time and reheat it. The ukoy batter should be made just before frying for the crispiest texture.

Conclusion: Your New Favorite Filipino Snack

Now that you know how to make the ultimate sweet potato ukoy with palabok sauce, it’s time to get cooking! Whether you’re preparing it for a casual snack or a special meal, this dish is sure to impress your family and friends. Crispy, savory, and packed with flavor, it’s the perfect way to enjoy a beloved Filipino classic with a twist.

Don’t forget to share your results and let us know how much you loved this recipe in the comments below! Happy cooking!