Fritter me this

Last week, my uncle brought home some small freshwater shrimp and my mother wondered what we can make with it. I suggested okoy–fritters that were usually made with squash and mung beansprouts. After a quick examination of the stuff we had in the refrigerator, we began making it. A couple of friends asked for the recipe when I posted a picture on Instagram. I’m sharing the recipe here. Our recipe doesn’t use eggs in the batter because eggs will not make okoy crispy.

OK okoy

CRISPY OKOY

Ingredients:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup water
  • 1 cup squash, grated coarsely
  • 1 1/2 cups mung beansprouts
  • 1/2 cup white onions, sliced thinly
  • 250 grams small shrimps, intact (if using bigger shrimp, trim the sharp point of the head)
  • salt & pepper, to taste
  • egg yellow food color (optional)
  • additional/ optional veggies: green bell pepper, carrot, sweet potato; julienned
  • oil for frying

For the dipping sauce, just combine the following:

  • 1 cup vinegar
  • 1/2 cup soy sauce
  • 1/4 cup onion, chopped finely
  • 1 tablespoon sugar
  • black pepper, to taste
  • siling labuyo (chilli), chopped, to taste

The process:

  1. Cook the shrimp in hot water for a few seconds, just enough for it to change color. Drain well and set aside.
  2. Mix the first 3 ingredients in a bowl, making sure that flour is dissolved completely but do not over mix. The batter should be a little thinner than pancake batter, but not too runny.
  3. Wash the mung beansprouts in running water and drain well.
  4. Add the vegetables to the batter. Mix well. Season with salt and pepper. Add a few drops of egg yellow food color, if using.
  5. Fill a wok or a frying pan with at least an inch deep of cooking oil. Oil should be hot but not smoking.
  6. Scoop the mixture to fill a platito (saucer), put some shrimp on top then slide it gently into the pan. Don’t crowd the frying pan. Turn after 1-2 minutes, when it has turned golden brown. Drain excess oil on paper towels. Serve hot with dipping sauce.

If you’re trying this, do let me know how it turns out!

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