Seafood Okoy Recipe

Seafood Okoy

by Chef Boy Logro

Okoy or Ukoy is a native Filipino food believed to have originated from the province of Laguna. It is a popular afternoon snack in the Philippines, though some use it as viand for regular meals. Other than shrimp, usual ingredients used in making okoy includes bean sprouts and tofu. This variation was mixed with swahe, tahong and sweet potatoes and is deep fried to perfection to give it its distinct crisp.

 

• 100 grams baby shrimps, cleaned
• 100 grams swahe, peeled
• 100 grams tahong, removed from shell
• ½ cup flour
• ½ cup cornstarch
• ¼ cup water
• 1 tsp salt
• ½ tsp ground pepper
• 1 egg, beaten
• 1 onion, chopped
• 1 cup bean sprouts
• 1 sweet potatoes, peeled and cut into strips
• cooking oil for frying

For Spicy Garlic Vinegar:

• 1 cup white vinegar
• 1 tbsp garlic, minced
• 1 tsp salt
• 1 tsp sugar
• 1 pc chili(siling labuyo), chopped

1. In a bowl, combine flour, salt, pepper, egg and water to make a smooth batter. Stir to mix well.

2. Add the seafood, onion, bean sprouts. Mix until seafood and vegetables are well coated.

3. In a frying pan, heat cooking oil and pour about ¼ cup of the mixture.

4. Deep fry each sides for about 1-2 minutes or until crisp and brown. Drain on paper towels.

5. Repeat until the entire mixture is consumed.

6. In a bowl, mix all the ingredients for spicy garlic vinegar dip.

7. Serve hot with spicy garlic vinegar. Enjoy


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