Ulkoy - A Taste of Palau

A crispy sweet potato fritter with heaps of shrimp!

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Palauan Ulkoy

Once upon a time in the sun-kissed islands of Palau, locals savored a delightful treat known as ulkoy—crispy, golden fritters brimming with fresh shrimp and tender squash. These savory bites became a national favorite, embodying the rich flavors of Palauan cuisine.

Palau's food culture is a fascinating blend of indigenous traditions and outside influences.

Historically, Palauans relied on fresh seafood, taro, cassava, and tropical fruits, all of which remain staples today. However, due to centuries of trade and colonial influences—from Spain, Germany, Japan, and the U.S.—Palauan cuisine has adopted elements from various cultures, creating a unique and diverse food scene.

Meanwhile, across the Philippine Sea, Filipinos were indulging in their own version of this delectable snack called okoy or ukoy. These fritters featured a medley of small shrimp, bean sprouts, and various vegetables, all bound together in a light, crispy batter. Served with a tangy vinegar dipping sauce, okoy became a beloved staple for breakfast, snacks, or appetizers.

The striking resemblance between Palau's ulkoy and the Philippines' okoy is no mere coincidence. Palau has deep historical and cultural ties with the Philippines, as many Filipinos migrated to Palau for work, bringing their culinary traditions with them.

This exchange introduced Filipino flavors and cooking techniques to Palauan kitchens, leading to shared dishes like ulkoy/okoy. Today, Filipino cuisine remains an integral part of Palau's food landscape, with dishes like lumpia (spring rolls) and pancit (noodles) commonly enjoyed by locals.

In both cultures, these shrimp fritters are more than just food; they're a testament to the enduring bond between Palau and the Philippines, showcasing how the love for good food transcends borders and brings people together.

Palauan Ulkoy Recipe

Prep time 20 minutes | Cook time 15 minutes | Serves 4

Ingredients (Makes about 10 fritters)

• 1 cup grated sweet potato 

• ½ cup small shrimp (peeled and deveined; leave tails on for extra crunch!)

• ½ cup all purpose flour 

• ¼ cup cornstarch (for extra crispiness)

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika or annato powder (optional, for color)

• ½ cup cold water (adjust as needed)

• ½ teaspoon baking powder

• Oil for frying

Instructions

1. Prepare the batter – In a mixing bowl, combine flour, cornstarch, salt, pepper, paprika, and baking powder. Add the grated sweet potato and mix well.

2. Add shrimp – Toss the shrimp into the mixture, making sure they are well coated.

3. Mix the batter – Gradually add water, mixing until you get a slightly thick, pancake-like batter. If it’s too thick, add a little more water.

4. Heat the oil – In a pan, heat about 2 inches of oil over medium-high heat until hot but not smoking.

5. Fry in batches – Scoop small portions of the batter into the oil, flattening them slightly with the spoon. Fry until golden brown, about 2-3 minutes per side.

6. Drain & serve – Remove from the oil and place on a paper towel to drain excess oil. Serve hot with a side of spiced vinegar or your favorite dipping sauce.

Optional Dipping Sauce

• ¼ cup vinegar

• 1 garlic clove, minced

• ½ teaspoon chili flakes (or a sliced fresh chili)

• ½ teaspoon soy sauce

• Pinch of sugar

Mix everything together and serve with your fresh ulkoy fritters. Enjoy!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!

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