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Home
Promotional Giveaways!
About
Cakes & Creations
Recipes
MAIN DISH
DESSERT
BREAD / BAKING
PASTA / NOODLES
RICE / RICE FLOUR RECIPES
SNACKS/APPETIZERS/SIDES
BREAKFAST
DRINKS
All About Food
Kitchen Tools & Gadgets
Kitchen Tips & Tricks
>
Cooking Tips for Beginners
Cooking Techniques
Honey Natural Remedies
Perfectly Activated Yeast
How to Bake BREAD with SUCCESS
Measurement Equivalents
Glossary of Terms
What's Cooking? / Videos
Contact Us
Guest Recipes
Food Faves by Melissa
>
Food Corner by Bernadette
Guest's Recipe Form
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Disclosure & Disclaimer
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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