Ukoy
Batter:
- 1 cup MAYA All-Purpose Flour
- 1 cup MAYA Cornstarch
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 cup atsuete water
- 1 1/2 cup shrimp juice
- 1 piece egg (well beaten )
- oil for deep frying
Topper:
- 2 cups mung bean sprouts ((togue) )
- 1 cup onion spring, (chopped )
- 2 pieces tokwa, (cut into strips )
- 1/4 kilo small shrimps, (cleaned )
- In a bowl, sift MAYA All-Purpose Flour, MAYA Cornstarch, baking powder, salt, and black pepper together.
- Blend in the atsuete water, shrimp juice, and egg. Beat until smooth. Set aside.
- Heat oil for deep frying.
- In a saucer, arrange a bed of mung beans sprouts. Top with spring onions, tokwa, and shrimps, then add about 1/3 cup of batter.
- Slide the mixture carefully into the hot oil.
- Fry until crisp and brown on both sides, then drain.
- Serve with vinegar-garlic sauce seasoned with salt and pepper.
