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Sunday, October 10, 2010


Okoy, ukoy or ukuy are shrimp fritters or omelette.This is the Caviteñean version with shrimp togue and tokwa.

1 cup all-purpose flour
1 cup cornstarch
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup achuete water
1 1/2 cups shrimp broth
1 egg, well beaten
cooking oil


2 cups togue(mongo sprouts)
2 pieces tokwa, cut into small cubes or thin strips
1/2 lb small shrimp, cleaned


Sift the first five batter ingredients together in a bowl.
Blend in the achuete water, broth and egg. Beat until smooth.
Heat oil.
Arrange a bed of bean sprouts in a saucer.
Top with tofu strips and shrimps.
Add about 1/3 cup of batter.
Slide the mixture carefully into the hot oil.
Fry until crisp and brown.
Drain on paper towels.

Dipping Sauce: Mix vinegar with crushed garlic seasoned with salt and pepper

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