Okoy/ Ukoy (Shrimp and Sweet Potato Fritters)
INGREDIENTS:
- ½ lb. baby shrimps, shell on, cleaned and whiskers trimmed off
- 1 cup kamote (sweet potato), grated
- 1 cup cornstarch
- ¼ cup flour
- 1 egg
- 1 cup water
- ½ tsp. salt
- ½ tsp. ground black pepper
- 1 tsp. atsuete (annatto/ achiote) extract or ½ tsp. powdered annatto
- 1 cup cooking oil
PROCEDURE:
- In a large bowl, combine the cornstarch, flour, egg, water, atsuete, salt and black pepper. Stir the batter mixture very well to make sure no lumps will form.
- Add the shrimps and sweet potato. Mix until well blended.
- Prepare and heat the pan with enough cooking oil for deep frying.
- When the oil is ready hot, scoop out around 2 to 3 tablespoons of shrimp mixture and carefully drop them in the middle of the pan. Press it down with a spatula to flatten similar to a pancake.
- Cook each side for about 2 to 3 minutes until golden brown (depending on the thickness of the batter mixture).
- Remove the fried okoy from the pan and drain in paper towel to absorb excess oil. Repeat the process until the remaining shrimp batter mixture is used up.
- Serve while warm and crispy along with spiced vinegar dipping sauce (sukang maanghang).
**Number of Servings: 4 to 5
TIPS FROM ENZ:
- Put some veggies by adding mung bean sprouts and julienned carrots in the batter mixture.
- If preferred, peel off the shells of baby shrimp. Bigger shrimps can also be used. Cut them into smaller pieces before adding in the batter.
- If no fresh shrimps are available, dried shrimps will do.
- Dilis or anchovy is also a popular substitute to shrimps.
- Butternut squash or pumpkin can be substituted with sweet potato.
- Ketchup and mayonnaise can also be used as dipping sauce.