This document provides a recipe for seafood okoy, a popular Filipino snack. The recipe calls for shrimp, mussels, clams, sweet potato strips, bean sprouts, and tofu to be battered and deep fried. For the batter, flour, cornstarch, water, salt, and pepper are mixed with an egg. The fried seafood and vegetables are served with a spicy garlic vinegar dip made from white vinegar, garlic, salt, sugar, and chili peppers.

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Seafood Okoy Recipe
Go o gle+
Seafood Okoy
by Chef Boy Logro
Okoy or Ukoy is a native Filipino f ood believed to have originated f rom the province of Laguna. It is a
popular af ternoon snack in the Philippines, though some use it as viand f or regular meals. Other than
shrimp, usual ingredients used in making okoy includes bean sprouts and tof u. T his variation was mixed
with swahe, tahong and sweet potatoes and is deep f ried to perf ection to give it its distinct crisp.
100 grams baby shrimps, cleaned
100 grams swahe, peeled
100 grams tahong, removed f rom shell
½ cup f lour
½ cup cornstarch
¼ cup water
1 tsp salt

2. ½ tsp ground pepper
1 egg, beaten
1 onion, chopped
1 cup bean sprouts
1 sweet potatoes, peeled and cut into strips
cooking oil f or f rying
For Spicy Garlic Vinegar:
1 cup white vinegar
1 tbsp garlic, minced
1 tsp salt
1 tsp sugar
1 pc chili(siling labuyo), chopped
1. In a bowl, combine f lour, salt, pepper, egg and water to make a
smooth batter. Stir to mix well.
2. Add the seaf ood, onion, bean sprouts. Mix until seaf ood and
vegetables are well coated.
3. In a f rying pan, heat cooking oil and pour about ¼ cup of the mixture.
4. Deep f ry each sides f or about 1-2 minutes or until crisp and brown. Drain on paper towels.
5. Repeat until the entire mixture is consumed.
6. In a bowl, mix all the ingredients f or spicy garlic vinegar dip.
7. Serve hot with spicy garlic vinegar. Enjoy
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