Saturday, November 01, 2014


Okoy, is the Filipino version of shrimp fritter. It is a fried and battered mix of shrimp and vegetable. You can eat it any time of the day and you still can't get enough of it. It is quite addicting. I usually make a big batch of Ukoy during weekends or if ever my fish vendor suki (a favorite store where I shop regularly) have it that day. But there are days that we crave it and there's no fresh shrimp available. So, out of desperation, I used dried shrimp and boy did I smacked my head for not thinking that before. I could definitely substitute fresh from dried because they are the same and the dried shrimp are more flavorful than the fresh shrimps I usually use. 


1/4 kilo small shrimps (cleaned) or 3 packs of dried shrimp
1 cup cornstarch or breading mix of your choice
2 cup of vegetables (cabbage, togue, carrots)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon annato powder
2-3 tablespoon sugar
2 pcs eggs
cooking oil


Mix all the ingredients together except the cooking oil. Heat oil in a pan. Using a measuring cup or spoon, scoop the batter onto the hot pan. Deep-fry until golden brown. Put in a strainer with paper towels to remove excess oil. serve with vinegar dip. 


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