COPYRIGHT 2015 l ALING ODAY
Ingredients:
3 cups beansprout (togue) 200g shrimp/prawns 1 cup plain/all-purpose flour 1 cup corn flour 1 1/2 tsp. baking powder 1 1/2 – 2 tsp. salt (adjust according to your taste) 1/2 tsp. pepper 1/4 cup annatto (atsuete) water (I used 1/2 tsp. atsuete powder dissolved in 1/2 tsp. oil then I add the water) 1 cup shrimp juice or plain water 1 egg, beaten Cooking oil for frying Procedures: 1. Mix all dry ingredients in a bowl then add all the liquid ingredients and stir it well using a wire whisk to make a smooth batter. 2. In a saucer, scoop about 1/4 cup of batter and arrange a handful of beansprouts. Place a few pieces of shrimp on top then add another tbsp. of batter to cover the shrimp. 3. Heat up a pan with oil, pour slowly and carefully the beansprout batter. Fry until crispy and golden brown on both sides. 4. Place in a plate with paper towel to absorb the excess oil. 5. Best serve hot with pinakurat vinegar or garlic vinegar with salt and black pepper.
Ukoy
Ingredients:
COPYRIGHT 2015 l ALING ODAY
Ukoy
3 cups beansprout (togue) 200g shrimp/prawns 1 cup plain/all-purpose flour 1 cup corn flour 1 1/2 tsp. baking powder 1 1/2 – 2 tsp. salt (adjust according to your taste) 1/2 tsp. pepper 1/4 cup annatto (atsuete) water (I used 1/2 tsp. atsuete powder dissolved in 1/2 tsp. oil then I add the water) 1 cup shrimp juice or plain water 1 egg, beaten Cooking oil for frying Procedures: 1. Mix all dry ingredients in a bowl then add all the liquid ingredients and stir it well using a wire whisk to make a smooth batter. 2. In a saucer, scoop about 1/4 cup of batter and arrange a handful of beansprouts. Place a few pieces of shrimp on top then add another tbsp. of batter to cover the shrimp. 3. Heat up a pan with oil, pour slowly and carefully the beansprout batter. Fry until crispy and golden brown on both sides. 4. Place in a plate with paper towel to absorb the excess oil. 5. Best serve hot with pinakurat vinegar or garlic vinegar with salt and black pepper.