Recipes
Ukoy
07
Jun
Jun
Ukoy
Ingredients
Batter:
- 1 cup MAYA All-Purpose Flour
- 1 cup MAYA Cornstarch
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 cup atsuete water
- 1 1/2 cup shrimp juice
- 1 piece egg well beaten
- oil for deep frying
Topper:
- 2 cups mung bean sprouts (togue)
- 1 cup onion spring, chopped
- 2 pieces tokwa, cut into strips
- 1/4 kilo small shrimps, cleaned
Instructions
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In a bowl, sift MAYA All-Purpose Flour, MAYA Cornstarch, baking powder, salt, and black pepper together.
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Blend in the atsuete water, shrimp juice, and egg. Beat until smooth. Set aside.
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Heat oil for deep frying.
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In a saucer, arrange a bed of mung beans sprouts. Top with spring onions, tokwa, and shrimps, then add about 1/3 cup of batter.
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Slide the mixture carefully into the hot oil.
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Fry until crisp and brown on both sides, then drain.
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Serve with vinegar-garlic sauce seasoned with salt and pepper.