Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 cup water
- 1 egg, beaten
- 1/2 cup small shrimps, peeled and deveined
- 1/2 cup bean sprouts
- 1/4 cup green onions, chopped
- 1/4 cup carrots, grated
- 1/4 cup sweet potatoes, grated
- 1/4 cup cooking oil
For the Groundnut Stew:
- 1/2 cup groundnuts, roasted and ground
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1 cup chicken broth
- 1/2 cup coconut milk
- 1 tbsp tomato paste
- 1 tbsp honey
- Salt and pepper to taste
Special Equipment Needed:
- Mixing bowl
- Wire whisk
- Frying pan
- Blender
Step-by-Step Instructions:
1. In a mixing bowl, combine flour, cornstarch, baking powder, salt, and black pepper. Mix well.
2. Add water and beaten egg to the dry ingredients. Mix until smooth.
3. Add shrimps, bean sprouts, green onions, carrots, and sweet potatoes to the batter. Mix well.
4. Heat oil in a frying pan over medium heat.
5. Drop spoonfuls of the batter into the hot oil. Fry until golden brown, turning once. Drain on paper towels.
6. For the groundnut stew, heat a little oil in a saucepan over medium heat.
7. Add onions, garlic, and ginger. Cook until onions are translucent.
8. Add ground cumin, coriander, turmeric, paprika, and cayenne pepper. Cook for 1 minute.
9. Add chicken broth, coconut milk, tomato paste, and honey. Bring to a boil.
10. Add groundnuts to the saucepan. Reduce heat and simmer for 10 minutes.
11. Blend the mixture in a blender until smooth.
12. Return the mixture to the saucepan. Add salt and pepper to taste.
13. Serve the okoy with the groundnut stew.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Frying pan: Medium heat
Saucepan: Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 20g
Carbohydrates per serving: 30g
Protein per serving: 12g
Substitutions for ingredients:
- Small shrimps: You can use chopped squid or crab meat instead.
- Bean sprouts: You can use chopped cabbage or spinach instead.
- Groundnuts: You can use peanut butter instead.
Variations:
- You can add chopped chili peppers to the groundnut stew for a spicier flavor.
- You can add chopped bell peppers or mushrooms to the okoy batter for a different texture.
Tips and Tricks:
- Make sure the oil is hot enough before frying the okoy to prevent them from sticking to the pan.
- Use a wire whisk to mix the batter thoroughly.
- Roast the groundnuts before grinding them for a more intense flavor.
Storage Instructions:
- Store leftover okoy and groundnut stew separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the okoy in a preheated oven at 350°F for 10 minutes.
- Reheat the groundnut stew in a saucepan over medium heat until heated through.
Presentation Ideas:
- Serve the okoy on a platter with the groundnut stew in a small bowl on the side.
- Garnish the okoy with chopped green onions or cilantro.
Garnishes:
- Chopped green onions
- Chopped cilantro
- Sliced chili peppers
Pairings:
- Jasmine rice
- Steamed vegetables
Suggested Side Dishes:
- Grilled chicken
- Fried fish
Troubleshooting Advice:
- If the okoy batter is too thick, add a little more water.
- If the okoy batter is too thin, add a little more flour.
Food Safety Advice:
- Make sure the shrimps are properly cleaned and deveined before using them in the batter.
- Make sure the groundnut stew is heated to at least 165°F before serving.
Food History:
- Okoy is a popular Filipino snack made with shrimp and vegetables.
- Groundnut stew is a West African dish made with groundnuts and spices.
Flavor Profiles:
- Okoy: Salty, savory, and slightly sweet
- Groundnut Stew: Nutty, spicy, and slightly sweet
Serving Suggestions:
- Serve the okoy and groundnut stew as an appetizer or a main dish.
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Region: Nigerian