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Course Appetizer
Cuisine Filipino



  • 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


  • 2 cups mung bean sprouts (togue)
  • 1 cup onion spring, chopped
  • 2 pieces tokwa, cut into strips
  • 1/4 kilo small shrimps, cleaned


  1. In a bowl, sift MAYA All-Purpose Flour, MAYA Cornstarch, baking powder, salt, and black pepper together.
  2. Blend in the atsuete water, shrimp juice, and egg. Beat until smooth. Set aside.
  3. Heat oil for deep frying.
  4. 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.
  5. Slide the mixture carefully into the hot oil.
  6. Fry until crisp and brown on both sides, then drain.
  7. Serve with vinegar-garlic sauce seasoned with salt and pepper.