Ukoy/Okoy Recipe

​INGREDIENTS:

• 1 cup small  or medium shrimps (cleaned, whiskers trimmed off)
• 1 cup cornstarch
• 3/4 cup water
• 3/4 cup sweet potato (kamote), thin strips
• 3/4 cup bean sprouts (togue)
• 1/2 cup carrots, thin strips
• 1 small onion, thinly sliced
• 2 eggs (beaten) 
• 1 tsp salt
• 1/2 tsp ground black pepper
• cooking oil for frying

​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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HOW TO MAKE UKOY/OKOY:

• In a bowl, combine cornstarch, water, eggs, salt and pepper. 
• Add onion, togue, sweet potato strips, carrot strips and shrimps. 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.
• Serve hot & crispy.
• Don't forget the rice.
• Enjoy!

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