Description:
Okoy is much like the traditional Lumpiyang Prito, except that instead of using the wrappers, Okoys are just fried in a rounded shape. It is entirely up to you to size your finished product. Big, medium of small---this is best eaten while hot!
Ingredients:
1/4 c. APF (all purpose flour)
1/2 c. cornstarch
1/4 k. Tagunton (very small unshelledshrimps) or if you prefer, use regular sized shrimps-but not the large kind)
Anatto seeds (achuete) soaked in hot cooking oil & water in a bowl
1/4-1/2 k. fresh bean sprouts (toge)
(Peel if you use big shrimps---do not peel if you use the small ones---just cut their heads and tails off.)
.1 cup kalabasa, julienne
1/2 cup carrots, shredded or cut julienne
Minced leeks
1-2 pcs. of Toho (bigger sized tokwa) sliced into 1/2"
Mix the shrimps, squash, carrots, toho and toge together---add a little salt and seasonings to taste. Set aside
Dip: Vinegar with fresh minced garlic, ground pepper, salt.
Directions:
Combine APF and cornstarch and anatto coloring (the water you used to soak the seeds) in a bowl with just the right quantity of water until thick enough (not runny)
1. Scoop batter into a saucer
2. Add a handful of mixture toge, squash, carrots, etc. just
enough to cover the size of your batter mixture on the
saucer.
3. Drop this mixture in a very very hot oiled pan.
4. When browned, turn the batter over
5. Lay the okoy into a paper towel to drain off excess oil.
Continue until you have used up all your toge mixture.
