What about shrimp fritters for your afternoon merienda? Find out how to make some for your officemates and loved ones in this easy-to-follow recipe.
Okoy or ukoy is a native Filipino food that is believed to have originated from the province of Laguna and is one of those that might have been influenced by the Chinese immigrants in the Philippines. Though it is a popular snack in the country, some would use it as a viand for regular meals. Aside from baby shrimps, bean sprouts (toge in Tagalog) and tofu (tokwa) are among those usual ingredients in making okoy. Some versions would use grated squash. After adding rice flour, a scoop of the mixture of ingredients that is formed as a patty is deep fried, which gives okoy a distinct crisp. And after frying, make sure to drain your shrimp patties on paper towels. In this recipe, the sweet potatoes can give your fritters that pleasant golden color.
Ready for a fritter afternoon party? Don’t forget your dip. You can have that spicy garlic vinegar or that sweet chili sauce. Enjoy!
- 100 grams baby shrimps, cleaned
- 100 grams swahe, peeled
- 100 grams tahong, removed from shell
- 1/2 cup flour
- 1/2 cup cornstarch
- 1 egg, beaten
- 1/4 cup water
- 1 teaspoons salt
- 1/2 teaspoon ground pepper
- 1 onion, chopped
- cooking oil for frying
- 1 cup bean sprouts
- 1 sweet potatoes, peeled and cut into strips
- Spicy Garlic Vinegar
- 1 cup white vinegar
- 1 tablespoon garlic, minced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 piece chili(siling labuyo), chopped
- In a bowl, combine flour, salt, pepper, egg and water to make a smooth batter. Stir to mix well.
- Add the seafood, onion, bean sprouts. Mix until seafood and vegetables are well coated.
- In a frying pan, heat cooking oil and pour about 1/4 cup of the mixture.
- Deep fry each sides for about 1-2 minutes or until crisp and brown. Drain on paper towels.
- Repeat until the entire mixture is consumed.
- Serve hot with spicy garlic vinegar. Enjoy
- In a bowl, mix all the ingredients for spicy garlic vinegar
Please download the recipe here