Okoy is a quick and easy to prepare dish of bean sprout and shrimp. This can be partnered with rice but it is also a good snack on its own.
Deep frying in hot oil normally makes the shrimps very crispy. You can also use soft shelled shrimps if available. Vegetables aside from the bean sprout maybe added as long as they are sliced very thinly into strips. Experiment on your own.
Okoy is always accompanied by a spicy vinegar dip. This is usually made from coconut or palm vinegar. If only cider or grape vinegar is available you may mix it with water at a 1:1 ratio. Add pounded garlic, red chili peppers and ground black pepper to make it spicy.
Preparation time: 20 minutes
Cooking time: 30 minutes
Good for: 2 – 3 people (about 6-7 patties)
- 2 cups mung bean sprouts, the type with longer stems
- 1 cup small to medium sized shrimps with shells removed or soft-shelled shrimps
- 2 eggs
- 1 tablespoon corn starch
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup singkamas (jicama) or carrots, sliced into thin strips (julienne), optional
- Cooking oil
In a bowl, mix egg, corn starch, salt and pepper. Mix until you reach a smooth consistency.
Add in vegetables and shrimp. Mix well so that the batter is evenly distributed.
Heat a pan or wok with enough cooking oil to reach 3 cm depth.
Test if oil is hot enough by dropping in a piece of bean sprout. If it sizzles immediately, the oil is hot enough.
Scoop about 2 tablespoon of vegetable and batter mix into the middle of the pan.
Fry okoy until the batter is crispy. Try to avoid getting the sprouts too burnt.
Once cooked, let excess oil drain or use paper towels to absorb oil.
Serve with a spicy vinegar dip.