Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon 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 potato, grated
- 1/4 cup squash, grated
- 1/4 cup green beans, sliced
- Oil for frying
For the Vegetable Sauce:
- 1 tablespoon oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/2 cup tomatoes, chopped
- 1/2 cup green beans, sliced
- 1/2 cup carrots, sliced
- 1/2 cup squash, sliced
- 1/2 cup water
- Salt and pepper to taste
Special Equipment Needed:
- Mixing bowl
- Whisk
- Frying pan
- Slotted spoon
- 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, sweet potato, squash, and green beans to the batter. Mix well.
4. Heat oil in a frying pan over medium heat.
5. Using a spoon, scoop a portion of the batter and carefully drop it into the hot oil. Fry until golden brown. Repeat until all the batter is used up.
6. Using a slotted spoon, remove the okoy from the pan and drain on a paper towel.
7. To make the vegetable sauce, heat oil in a saucepan over medium heat.
8. Add onion and garlic. Sauté until fragrant.
9. Add tomatoes, green beans, carrots, and squash. Cook for 5 minutes.
10. Add water and bring to a boil. Simmer for 10 minutes.
11. Season with salt and pepper to taste.
12. Serve the okoy with the vegetable sauce on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Frying temperature: 350°F
Serving size:
- This recipe makes 4 servings.
Nutritional information:
- Calories per serving: 280
- Total fat: 9g
- Saturated fat: 1g
- Cholesterol: 90mg
- Sodium: 420mg
- Total carbohydrates: 37g
- Dietary fiber: 3g
- Sugars: 3g
- Protein: 12g
Substitutions for ingredients:
- Shrimps can be substituted with crab meat or chopped squid.
- Bean sprouts can be substituted with shredded cabbage.
- Green onions can be substituted with chopped leeks.
- Carrots, sweet potato, squash, and green beans can be substituted with any vegetables of your choice.
Variations:
- Add chopped chili peppers to the batter for a spicy kick.
- Use chicken or pork instead of shrimps for a different flavor.
- Add grated cheese to the batter for a cheesy twist.
Tips and Tricks:
- Make sure the oil is hot enough before frying the okoy to prevent it from being greasy.
- Use a slotted spoon to remove the okoy from the pan to avoid getting burned.
- Serve the vegetable sauce hot or warm for best results.
Storage Instructions:
- Store leftover okoy in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat leftover okoy in a preheated oven at 350°F for 10 minutes or until heated through.
Presentation Ideas:
- Serve the okoy on a platter with the vegetable sauce on the side.
- Garnish with chopped green onions or cilantro.
Garnishes:
- Chopped green onions
- Chopped cilantro
Pairings:
- Serve with steamed rice for a complete meal.
Suggested Side Dishes:
- Fresh salad
- Grilled vegetables
Troubleshooting Advice:
- If the batter is too thick, add a little more water to thin it out.
- If the okoy is too greasy, make sure the oil is hot enough before frying.
Food Safety Advice:
- Make sure to clean and devein the shrimps properly before using them in the recipe.
- Wash all vegetables thoroughly before using them.
Food History:
- Okoy is a popular Filipino snack made with a batter of flour, eggs, and vegetables. It is usually served with a dipping sauce.
Flavor Profiles:
- The okoy has a crispy texture and a savory flavor from the shrimps and vegetables. The vegetable sauce adds a tangy and slightly sweet taste to the dish.
Serving Suggestions:
- Serve the okoy as an appetizer or snack.
Related Categories
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Region: Philippine