Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 cup water
- 1 egg
- 1/4 cup green onions, chopped
- 1/4 cup carrots, grated
- 1/4 cup sweet potato, grated
- 1/4 cup squash, grated
- 1/4 cup shrimp, peeled and deveined
- 1/2 cup plantain, sliced
- 1/2 cup yam, sliced
- Oil for frying
Special equipment needed:
- Mixing bowl
- Whisk
- Frying pan
- Tongs
- Paper towels
Step-by-step instructions:
1. In a mixing bowl, combine flour, cornstarch, baking powder, salt, and pepper. Whisk until well combined.
2. Add water and egg to the dry ingredients. Whisk until smooth.
3. Add green onions, carrots, sweet potato, squash, and shrimp to the batter. Mix until well combined.
4. Heat oil in a frying pan over medium heat.
5. Dip plantain and yam slices in the batter, making sure they are well coated.
6. Carefully place the battered plantain and yam slices in the hot oil using tongs.
7. Fry until golden brown, turning occasionally to cook evenly.
8. Remove the okoy from the oil and place on a plate lined with paper towels to drain excess oil.
9. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 280
Total fat: 12g
Saturated fat: 2g
Cholesterol: 70mg
Sodium: 620mg
Total carbohydrates: 34g
Dietary fiber: 2g
Sugar: 4g
Protein: 9g
Substitutions for ingredients:
- You can substitute the shrimp with diced chicken or pork.
- You can use any type of grated vegetables you prefer.
Variations:
- You can add chopped bell peppers or jalapeños for a spicy kick.
- You can add grated cheese to the batter for a cheesy twist.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the okoy from absorbing too much oil.
- Use a slotted spoon or tongs to remove the okoy from the oil to avoid splatters.
Storage instructions:
- Store leftover okoy in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover okoy in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the okoy on a platter with a variety of dipping sauces.
- Garnish with chopped green onions or cilantro.
Garnishes:
- Chopped green onions
- Chopped cilantro
- Sliced red onions
Pairings:
- Sweet chili sauce
- Soy sauce with calamansi
- Vinegar with garlic and chili
Suggested side dishes:
- Garlic fried rice
- Steamed vegetables
- Fresh fruit salad
Troubleshooting advice:
- If the batter is too thick, add a little more water until you reach the desired consistency.
- If the okoy is not crispy, increase the heat of the oil and fry for a little longer.
Food safety advice:
- Make sure the shrimp is thoroughly cleaned and deveined before using.
- Use a food thermometer to ensure the oil reaches a temperature of at least 350°F.
Food history:
- Okoy is a Filipino snack made with a batter of flour and water, mixed with a variety of vegetables and seafood.
Flavor profiles:
- The okoy has a crispy texture on the outside and a soft, chewy texture on the inside. It is savory and slightly sweet, with a hint of seafood flavor.
Serving suggestions:
- Serve the okoy as an appetizer or snack.
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Region: Nigerian