Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, shrimp okoy. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Ukoy is the Filipino version of shrimp fritters. Small shrimps with head and shell on are mixed in a batter and fried until crispy. This is can be an appetizer, a main dish, or a mid afternoon snack.
Shrimp Okoy is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Shrimp Okoy is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have shrimp okoy using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Shrimp Okoy:
- Take 300 grams Baby Shrimps
- Make ready 1/2 Cup Flour
- Get 2 whole Eggs
- Make ready 1 cup onion, minced
- Prepare 1 head garlic, minced
- Get Leeks, minces
- Make ready Celery, minced
- Prepare Salt
- Make ready Pepper
Ukoy or Okoy is a Filipino dish, usually appetizer, of shrimp fritters. The small unshelled shrimp is normally accompanied by other vegetables or root crops. Most commonly used are squash, green papaya, cabbage, sweet potato, bean sprouts, and carrots. Technically anything that is in season that can be shredded and fried.
Steps to make Shrimp Okoy:
- Wash the Shrimps, let out excess water.
- Add all onion, garlic, leeks and celery, mix
- Add flour, mix
- Egg, salt and pepper
- Make a patty 2 tbsp each flatened upon frying.
Crispy Okoy is best served with spiced vinegar for dipping, so the acidity will cut through the richness of the batter and complement the slight sweetness of the fresh shrimp, while the heat from the chili will add a little kick of flavor. Ukoy or okoy are Filipino-style fritters made of assorted vegetables, shell-on shrimp, and an atsuete-colored batter. The chunky mixture is dropped in sizzling oil in large spoonfuls and deep-fried until and crunchy. These crispy patties are commonly peddled by street food vendors in wet markets as well as sold in many carinderias or restaurants. Ukoy na Togue made with beans sprouts, carrots, and shrimp.
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