WATCH: How to Make Okoy
Okoy (also spelled ukoy) is a savory Filipino snack made with fresh shrimp. The shrimp is coated in a light batter, along with thinly sliced vegetables, and deep-fried until crispy. This okoy recipe uses fresh shrimp, but dried shrimp or hibe is a worthy substitution. Serve okoy as a snack or appetizer with vinegar on the side!
2 cups cornstarch
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black peppercorns
1 large egg
1 3/4 cup water
2 cups mung bean sprouts (togue)
1 small carrot, sliced into thin strips
1 small sweet potato, sliced into thin strips
1 1/2 cups fresh shrimp
cooking oil, for deep frying
1 In a bowl, combine cornstarch, flour, salt, pepper, egg, and water. Beat with a whisk or fork until ingredients form a smooth batter.
Add carrots, sweet potato, bean sprouts, and shrimps. Mix thoroughly.
In a deep frying pan, heat cooking oil. Once the oil is hot enough, carefully deep-fry the mixture in batches using tongs or a spider strainer. Avoid over-crowding the pan and occasionally move the okoy around it to prevent it from sticking to the bottom and to retain the round shape. Cook each side for 3 to 5 minutes or until golden brown and crispy. Repeat process until you finish cooking the shrimp batter.
Serve okoy with vinegar.