Monday, August 19, 2013

Okoy [Vegetables and Shrimp Fritters]

Okoy is one of the most popular street foods in the Philippines. It is usually served for "merienda" (snack) after "siesta" (afternoon nap). There are so many versions of okoy from various regions of the country but the main ingredients are shrimps, mung bean sprouts (togue) and sweet potato. And almost always, okoy is best eaten with spicy vinegar.

I remember how delicious my mom and Lola Tacing's (my paternal grandmother) versions of okoy and used to watch them making it. Here's how I remember it ... still delicious just the way I remember it to be!

500g large shrimps {peeled, deveined and cut into smaller pieces)
1 1/2 cup Julienne sweet  potatoes
1 cup Julienne carrots
1 cup togue (bean sprouts)
1/2 cup coriander leaves
1 cup flour
1 cup cornstarch
1 egg, beaten
1 1/4 shrimp broth
2 cloves garlic, minced

1 tbsp fish sauce
freshly ground pepper
canola oil for frying

 Vinegar Dipping Sauce
4 cloves garlic, minced
2 tbsp chopped scallions or green onions
2 tbsp sugar
3/4 cup Pinakurat vinegar (can be substituted with red wine vinegar)
3 tbsp light soy sauce
2 pieces chopped red Thai chillies (optional)

In a deep bowl mix together flour,  cornstarch, egg, garlic, shrimp broth, fish sauce and pepper. Make sure the batter is free of lumps.

Add shrimps, sweet potatoes, carrots, bean sprouts and coriander to the batter and mix well.

In a pan, heat oil enough for  frying (just enough to let patty settle down flat on the pan).

Using a scoop, spoon out shrimp/vegetables batter and place in pan like mini pancakes. Fry until crisp and brown on both sides and place on a paper towel to drain excess fat. Fry until crisp and brown on both sides and place on a paper towel to drain excess fat.

Prepare the vinegar dipping sauce by mixing all the vinegar dip ingredients.

Serve fritters while hot and crispy.

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