Okoy originated in Laguna, Philippines. It is similar to a savory pancake with shrimps and vegetables. Some also add sprouts and tofu for a healthier take on the traditional Okoy. You dip it to a spicy seasoned vinegar so it cuts the oil from frying. You need to fry it slowly to achieve the distinct crispness of the dish.
It is often eaten as a snack or appetizer before the main meal. You can find it on local carinderias and food stall around. It is very easy to cook and eat that is why pinoys love it.
- ¼ kilo Dulong (Silver Fish), washed and dried properly
- 2 pieces Sweet Potato (Camote), Grated
- 2 cloves Garlic, minced
- 1 Egg White
- 3 tbsp Cornstarch
- 1 tbsp Cold Water
- 1 tsp Salt
- 1 tsp Pepper
- For Frying Cooking Oil
- In a bowl combine the sweet potato, egg white, garlic and shrimp.
- Mix the cornstarch with the water and add it to the shrimp mixture. Mix well and season with salt and pepper. Drain any excess liquid.
- Scoop 1 -2 tbsp of batter. Fry in batches until crisp and golden brown. Drain any excess oil in paper towels. Serve with your favorite spiced vinegar.