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Welcome to Casa Baluarte. A blog with simple and tasty home-cooking Filipino recipes from your Ilongga Foodie/Cook of Orange County, California. For questions about this blog email Contact@tigabaluarte.com

Papaya Okoy Recipe

Okoy or Ukoy is made from grated papaya, shrimp and other vegetables. I bought the wrong size of shrimp but I can't wait to make this so I went ahead and used what I have. It turned out pretty good so give it a try and make sure use small shrimps.


Ingredients
  • 2-3 cups grated green papaya
  • 2 small sweet potato, julienned small
  • 1/2 cup chopped celery
  • 2 stem green onion, chopped
  • 1 egg
  • 1 cup cornstarch
  • 1/2 cup flour
  • 1 teaspoon achuete powder
  • 1 cup water
  • 1 teaspoon sesame oil (optional)
  • 1 teaspoon salt (or more if needed)
  • 1/2 teaspoon ground pepper
  • cooking oil for deep frying
  • 1/2 lb. small shrimp (you can feel the shrimp if you want)

Instructions
  1. Using a large bowl, combine egg, flour, cornstarch, water, achuete powder diluted in sesame oil, salt and ground pepper. Mix well till smooth.
  2. Combine batter and vegetables then add shrimp.
  3. Heat cooking oil is a pan in medium heat until hot.
  4. Place 3 teaspoon in a large spoon and press 2 shrimp.
  5. Release mixture into hot oil and fry till golden brown for about 3-4 minutes on each side. I like my okoy extra crunchy so I fried it a little longer.
  6. Remove from heat and drain in a colander to remove excess oil. Serve hot with spiced vinegar dip. See recipe below.

Spiced Vinegar Dip
  • 2 tablespoon sweet and sour chili sauce
  • 1 cup vinegar
  • salt and ground pepper
  • 3 cloves garlic, minced
Mix above ingredients and refrigerate for at least 30 minutes before serving as dipping sauce.



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