Ukoy/Okoy 

​INGREDIENTS:

• Shrimps (cleaned, whiskers trimmed off) 
• 1 cup cornstarch
• 3/4 cup water
• 1/2 cup sweet potato (kamote) thin strips
• 3/4 cup bean sprouts 
• 2 eggs (beaten) 
• 1 tsp salt
• 1/2 tsp ground black pepper
• cooking oil for frying​

Update:  You can omit bean sprouts and replace it with kalabasa/squash or you can also add carrot strips. Choice are yours for vegetable filling. 

HOW TO MAKE UKOY/OKOY:

• In a bowl, combine cornstarch, water, eggs, salt and pepper. 
• Add shrimps, sweet potato and bean sprouts. Blend well.
• Heat the oil in a frying pan. 
• When hot, drop about 3 tbsp of the mixture into the hot oil and fry over medium heat until crisp and both sides are brown.
• Remove from the pan and drain on paper towels.
• Serve with garlic vinegar sauce.

Dipping Sauce:

• 1/4 cup vinegar
• 3 cloves garlic chopped
• 1/2 salt
• 1/8 tsp ground pepper
• Chili pepper (labuyo) - optional

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