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.
- 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
- Cook the shrimp in hot water for a few seconds, just enough for it to change color. Drain well and set aside.
- 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.
- Wash the mung beansprouts in running water and drain well.
- Add the vegetables to the batter. Mix well. Season with salt and pepper. Add a few drops of egg yellow food color, if using.
- Fill a wok or a frying pan with at least an inch deep of cooking oil. Oil should be hot but not smoking.
- 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!