The crispy Okoy version that most people know is the shrimp okoy, our version of fritters. It uses small shrimps, and served as a snack with vinegar dipping sauce. My mother sometimes prepares a pure vegetable okoy too, using either togue or kalabasa.
One Saturday morning, at the Maya Kitchen, Chef Tatung taught us how to cook okoy, his version, which is a combination of shrimp and vegetable and almost like that of Kakiage, a Japanese version of shrimp and vegetable tempura.
It is very easy to cook okoy, however, they do tend to get soggy easily. Chef Tatung taught us how to make ukoy crispy. Bean sprouts tends to get soggy after awhile and Chef Tatung advises to only use bean sprouts (togue) if the ukoy will be served immediately. He also advises to work quickly and maintain the coldness of the batter. Home cooks should add a cube of ice or two if it becomes warm. This is to make sure that you cook a crispy okoy.
For the batter:
1 c Maya all-purpose flour
2 tbsp Maya cornstarch
1 tsp baking powder
Dash of black or white pepper
¾ c ice-cold water
2 tbsp fish sauce
2 tbsp annatto or atsuete oil (see notes)
For the vegetables and shrimps:
½ c squash, cut into thin strips
½ c kamote, cut into thin strips
½ c bean sprouts (see notes)
1 small red onion, thinly sliced
8-10 stems spring onions, cut into one-inch pieces
1 c small fresh shrimps, whiskers trimmed, washed and drained
2 – 2½ c cooking oil
Serve immediately with vinegar and garlic dip.
Makes about 10-12 crispy okoy.
This recipe is shared during a Maya Kitchen demonstration. For more information, please visit www.themayakichen.com.
Coffee Jelly Recipe (Kremdensada Coffee Jelly Version)
Filipino Salad Recipe -Young Ubod and Pomelos with Shrimp Kinilaw
Crispy Ukoy Recipe -Shrimp Fritters with Sweet and Sour Sauce
Easy Meal: Crispy Squid Recipe
Crispy Pata Recipe in the Oven
Chef Tatungs Recipe for Lechon Belly
Bottled Adobo Pate – Another Pinoy Bottled Gourmet for Gifts or Selling
Tiger Prawns With Laing -Ang pina sosyal na laing