How to cook it, first prepared everything needed for cooking, utensils and ingredients. We need frying pan, cooking oil, bowl and beater. Then what are ingredients: lettuce, eggs, cornstarch, flour, iodized salt and of course our main ingredients potatoes and carrots. It all can be finding easily in our refrigerator. When we had prepared everything slice the potatoes and carrots crosswise thinner, then mix them in the bowl with flour, eggs and little bit cornstarch and iodized salt anything that can provide a good taste to the Okoy. When the mixture is done start heating the pan and oil then after start frying cook first a small one to taste if it’s has a good taste when its okay start frying per scoop, maintain the circle shape of the Okoy to make it presentable. Wait until it brown, make sure the temperature of the stove is in low therefore the potatoes and carrots will be cook well.
Make a presentable arrangement, put the lettuce at the middle of the plate then put the cooked Okoy under the lettuce, just 3 pieces per plate. It’s done; we now need the preparation of the sauce. We need soy, vinegar, cucumber or onion, bell pepper and salt. Slice the cucumber and pepper thin size. Mix all in a small bowl then taste if it’s in a good taste.
Everything is prepare we can now eat with family and friends while having a good bonding.
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 annatto water
1 1/2 cups shrimp broth
1 egg, well beaten
cooking oil
The topping:
2 cups bean sprouts
1 cup chopped green onion
1/2 lb large shrimp, cleaned
1 cup chayote
1 cup carrots
1 cup sweet potatoes
Directions:
1. Sift the apf, cornstarch, baking powder, salt and pepper together in a bowl.
2. Blend in the annatto water, broth and egg. Annato water is used for color.
You may use a little turmeric powder to give it a yellow color
3. Beat until smooth.
4. Heat vegetable or canola oil in medium high heat for deep-frying.
5. Arrange a bed of vegetables in a saucer.
6. Top with shrimps.
7. Add a couple of tablespoons of batter on top
8. Slide the mixture carefully into the hot oil.
9. Fry until crisp and brown on both sides.
10. Drain
11. Serve with a vinegar with crushed garlic for dipping seasoned with salt and pepper.
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 annatto water
1 1/2 cups shrimp broth
1 egg, well beaten
cooking oil
The topping:
2 cups bean sprouts
1 cup chopped green onion
1/2 lb large shrimp, cleaned
1 cup chayote
1 cup carrots
1 cup sweet potatoes
Directions:
1. Sift the apf, cornstarch, baking powder, salt and pepper together in a bowl.
2. Blend in the annatto water, broth and egg. Annato water is used for color.
You may use a little turmeric powder to give it a yellow color
3. Beat until smooth.
4. Heat vegetable or canola oil in medium high heat for deep-frying.
5. Arrange a bed of vegetables in a saucer.
6. Top with shrimps.
7. Add a couple of tablespoons of batter on top
8. Slide the mixture carefully into the hot oil.
9. Fry until crisp and brown on both sides.
10. Drain
11. Serve with a vinegar with crushed garlic for dipping seasoned with salt and pepper.
