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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.