Seafood Okoy Recipe
by Chef Boy Logro
Ingredients:
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
Instructions:
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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