Sold along side the popular Vigan empanada in the Empanadahan in the plaza area, Okoy is crispy shrimp fritter and served with sukang (vinegar) Ilocos with garlic, onion and hot chili. It’s a popular snack or in some cases, viand consists of small fresh shrimps with shell, glutinous rice batter and deep fried into a round form. In Vigan, kutchay is added.
The Okoy is fried in a wok of hot cooking oil, to achieve that extra crispiness, the ukoy batter is slowly poured on the hot cooking oil in a circular manner. This method will result a crispy thin airy fritter compared to the solid patties of a regular ukoy.
I love this one. I love the fresh water shrimps in the okoy… and there were a lot. I love crispiness. Emapanada or okoy? Tough choice.