Okoy
Okoy, a traditional Filipino snack, is made with small shrimp or krill, flour, and other ingredients like grated coconut, onions, and spices. It’s a crowd-pleaser no matter what age you’re feeding it to.
It is believed that okoy originated in the Philippines’ Ilocos area, where it is easy to find fresh seafood. Small shrimp or krill, flour, grated coconut, onions, and spices are combined to make deep-fried shrimp cakes, which are then formed into tiny round patties.
As a common side dish for okoy, a dipping sauce made of vinegar, garlic, and chile is used. The savory and somewhat sweet okoy is transformed into an appealing snack by the acidic and spicy dipping sauce.
Protein and healthy fats are among the many beneficial components found in oky. It contains a lot of sodium and carbs as a result of the flour and frying processes. It’s healthful only in moderation and as a part of a balanced diet.
Okoy is commonly accessible in Filipino markets, restaurants, and grocery stores. There are several delicious variations on the original meal that can be made using different seafood (such squid or fish) and additional ingredients (like green onions, carrots, or eggs).
Okoy can be consumed in many different ways. It functions admirably as a side dish, an appetizer, or a snack. You can top a salad with it or use it in a sandwich. You may eat okoy on its own, but it also goes well with other traditional Filipino dishes like pancit, adobo, and sinigang.
Because it is flavorful and versatile, the Filipino food known as okoy has been around for a long time. It is a famous meal that is adored by Filipinos everywhere. Okoy is a delicious and easy way to get acquainted with Filipino food. The next time you’re in the mood for something delectable and salty, try some Okoy.
Want to learn another Filipino food? Here’s the next blog > Paksiw
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