Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon 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, shredded
- 1/4 cup sweet potato, shredded
- 1/4 cup cooking oil
For the Peanut Sauce:
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tablespoons vinegar
- 1 tablespoon brown sugar
- 1/4 teaspoon red pepper flakes
Special Equipment Needed:
- Mixing bowl
- Whisk
- Frying pan
- Slotted spoon
- Small saucepan
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 potato to the batter. Mix well.
4. Heat cooking oil in a frying pan over medium heat.
5. Scoop 1/4 cup of the batter and drop it into the hot oil. Flatten it with a spoon to form a thin pancake.
6. Fry until golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to remove the okoy from the pan and drain on a paper towel.
7. Repeat the process until all the batter is used up.
8. To make the peanut sauce, combine peanut butter, soy sauce, water, vinegar, brown sugar, and red pepper flakes in a small saucepan. Cook over low heat, stirring constantly, until smooth and heated through.
9. Serve the okoy with the peanut sauce on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Frying pan: medium heat
Serving size:
- This recipe makes 8 pieces of okoy.
Nutritional information:
- Calories: 220
- Fat: 14g
- Carbohydrates: 18g
- Protein: 7g
Substitutions for ingredients:
- Small shrimps can be substituted with chopped squid or crab meat.
- Bean sprouts can be substituted with chopped cabbage or spinach.
- Sweet potato can be substituted with grated zucchini or squash.
Variations:
- Add chopped garlic and onion to the batter for extra flavor.
- Use different dipping sauces such as vinegar with garlic and chili or sweet chili sauce.
- Add chopped chili peppers to the batter for a spicy kick.
Tips and Tricks:
- Make sure the oil is hot enough before frying the okoy to ensure a crispy texture.
- Use a non-stick pan or a well-seasoned cast-iron skillet to prevent the okoy from sticking.
- Drain the okoy on a paper towel to remove excess oil.
Storage Instructions:
- Leftover okoy can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place the okoy in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation Ideas:
- Serve the okoy on a platter with the peanut sauce in a small bowl on the side.
- Garnish with chopped green onions or cilantro.
Pairings:
- Serve with a cold glass of iced tea or soda.
Suggested Side Dishes:
- Steamed rice or garlic fried rice
- Grilled or roasted vegetables
Troubleshooting Advice:
- If the batter is too thick, add a little more water to thin it out.
- If the okoy is not crispy, increase the heat of the oil and fry for a longer time.
Food Safety Advice:
- Make sure to clean and devein the shrimps properly before using them in the recipe.
- Use a food thermometer to ensure that the internal temperature of the okoy reaches 165°F before serving.
Food History:
- Okoy is a popular Filipino snack or appetizer made with a batter of flour, eggs, and vegetables or seafood. It is believed to have originated from the province of Laguna in the Philippines.
Flavor Profiles:
- The okoy is crispy on the outside and soft on the inside with a savory flavor from the shrimps and vegetables. The peanut sauce adds a nutty and slightly sweet flavor with a hint of spice from the red pepper flakes.
Serving Suggestions:
- Okoy is best served hot and crispy with the peanut sauce on the side.
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Region: Philippine