It’s my funny moniker for the ‘okoy’ (shrimp fritters) version I’ve made the other day. Sorry guys, but I wasn’t able to take pictures of my latest magnum opus in the kitchen, so I borrowed from fishoogle. 😀 I was thinking of preparing ‘lumpiang gulay’, but end up with ‘okoy’ as this is a bit easier to prepare than ‘lumpia’.
Shredded squash (my replacement for mongo sprout)
Sweet potatoes (kamote)
Two eggs (beaten)
Salt to taste
In a bowl, dissolve flour in a little amount of water, add in eggs. Pour the dissolve flour in the mixture of shredded squash, sweet potatoes, malunggay leaves, shrimp and tofu, onion, salt, and pepper.
Heat moderate amount of cooking oil in the pan. Put a spoonful of okoy mixture. Fry for about 2 to 3 minutes on each side until golden brown. Drain the excess oil on paper towel and you’re done. Best served with steamy cooked rice.
For dipping sauce:
You’ll need vinegar, soy sauce, onion, red chilli, pepper, sugar.
Enjoy your meal! 🙂
Photo credits: fishoogle