Elite Recipes: Chef Tatung Revisits Pinoy Classics


Course Appetizer
Cuisine Filipino
Servings 6 people



  • 1 cup MAYA All-Purpose Flour
  • 2 tablespoons MAYA Cornstarch
  • 1 teaspoon baking powder
  • dash of pepper
  • ¼ cup ice cold water
  • 2 tablespoons fish sauce
  • 2 tablespoons annatto oil


  • ½ cup squash, cut into thin strips
  • ½ cup camote, cut into thin strips
  • 1 cup bean sprouts
  • 1 red onion sliced thinly
  • 1 bunch spring onions cut into inch-long pieces
  • 1 cup small fresh shrimp, whiskers trimmed, washed and drained



  1. Mix all dry ingredients in a bowl.
  2. Add the water and fish sauce.
  3. Mix the annatto oil well into the batter.


  1. Heat 1-inch deep oil for frying in a deep heavy-bottomed frying pan.
  2. Mix in all vegetables into the batter.
  3. Drop batter by spoonful in hot oil allowing 1 or 2 shrimps and fine onion slices per ukoy.
  4. Fry until golden brown.
  5. Serve hot with vinegar and garlic dip.

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