About
Okoy or ukoy, are Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, onions, and green papaya. In my version, I simplified to only use onions, carrots, sweet potatoes, bean sprouts and dried shrimp. You can make your own arrangement.
Ingredients
- 1 lb Bean Sprouts – https://amzn.to/31psk44
- 4 oz Dried Shrimps – https://amzn.to/2GRGOAu
- 2 cups Cornstarch – https://amzn.to/393zJZq
- 1/2 cup Rice Flour – https://amzn.to/31nOVyb
- 1/2 tsp Annatto (for color) – https://amzn.to/2SvBTL5
- 1/2 tsp Paprika (for color) – https://amzn.to/2OtgP6t
- 1 tsp Baking Powder – https://amzn.to/3b9FF56
- 1/2 tsp Salt (adjust depending on your taste) – https://amzn.to/2uax41D
- 1/2 tsp Pepper (adjust depending on your taste) – https://amzn.to/36XFbM3
- 1/2 Onion – https://amzn.to/36YqkRF
- 1 cup Carrots – https://amzn.to/36U2UwB
- 1 cup Japanese Sweet Potato – https://amzn.to/31pDfuI
- 1 and 3/4 cup water
Steps
- Cut carrots, onions and Japanese Sweet Potatoes into thin strips
- Add Cornstarch, Rice Flour, Baking Powder, Annatto, Paprika, salt, pepper and water into a bowl and mix them well
- Add onions, carrots, sweet potatoes and incorporate with batter
- Add bean sprouts and dried shrimp and mix once again
- Get small portion and put it on a small plate
- Heat up the pan with cooking oil
- Once the oil is heated, slowly put the Okoy mixture
- Let it cook and flip to cook the other side as well
- Once Okoy is cooked, let it set on a paper tower to absorb excess oil
- Serve it!
