A Salute to Filipino Cuisine
In a bowl, sift MAYA All-Purpose Flour, MAYA Cornstarch, baking powder, salt, and black pepper together.
Blend in the atsuete water, shrimp juice, and egg. Beat until smooth. Set aside.
Heat oil for deep frying.
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.
Slide the mixture carefully into the hot oil.
Fry until crisp and brown on both sides, then drain.
Serve with vinegar-garlic sauce seasoned with salt and pepper.