Okoy Shrimp-Tofu Fritters

Okoy is one of those Filipino street food staples that punches way above its simple ingredient list.

A basic flour-and-egg batter binds together shrimp, thinly sliced bean curd, and mung bean sprouts into fritters that fry up shatteringly crisp on the outside while staying tender and savory inside. The bean sprouts are the real star here. They release just enough moisture during frying to create steam pockets that keep the interior light instead of dense.

The dipping sauce is non-negotiable: soy sauce, water, crushed garlic, and black pepper. It’s sharp and salty enough to cut through the richness of the fried fritters.

Drop them by heaping tablespoons into hot oil and give each fritter space. Crowding the pan drops the oil temperature, and you’ll end up with greasy, soggy fritters instead of crispy ones.

Kitchen Tips

• Keep the fritters separated in the oil. They’ll want to stick together. Use a spatula to gently nudge them apart as soon as they hit the pan.
• Wait until the bottom is genuinely golden before flipping. If you flip too early, the fritter falls apart.
• Drain on paper towels and serve immediately. These are best eaten hot, straight out of the oil.
• Add oil as you go rather than starting with a full pan. The recipe calls for adding the remaining oil as needed, which keeps the temperature more consistent.

Variations

• Use fresh shrimp instead of frozen for a sweeter, snappier texture.
• Add grated sweet potato or squash to the batter for a heartier, slightly sweet version common in other Filipino okoy recipes.
• Swap the dipping sauce for spiced vinegar (sukha) with chili and onion for a more traditional pairing.