It's time to share another Filipino dish recipe here on the blog.
Our today's recipe is considered a street food in the Philippines if not a homemade appetizer and it's one of my favorite.
"Okoy" or "Ukoy'' is made using grated pumpkin mixed with prawns and then deep-fried until crispy and golden brown. In some other provinces, they use grated tapioca in this dish.
I shy away cooking okoy because I'm afraid that it will turn out soggy and not as crispy as what my dad used to cook for us and it will just go to waste but when you're craving for some authentic food while your far away from home, there is no way you shouldn't try to recreate it at home yourself.
So I did and it turned out just the way I liked it.
I grated some pumpkin, squeezed the juice out of it using my hand, put the grated pumpkin in a bowl, threw in some peeled prawns tails intact, cracked one large egg, added two table spoon cornstarch and sprinkled with some salt and pepper. Mixed it until all ingredients are incorporated.
Spoon one tablespoon into a small saucer plate, flatten it then transfer to a hot skillet to fry until brown and crisp.
The dipping sauce is a simple garlic vinaigrette. Crushed 2 cloves of garlic, add 1/3 cup of white vinegar, sprinkle with salt and pepper.
Best eaten when it is still warm and crispy.
Sarap! happy tummy and cravings satisfied.
Our today's recipe is considered a street food in the Philippines if not a homemade appetizer and it's one of my favorite.
"Okoy" or "Ukoy'' is made using grated pumpkin mixed with prawns and then deep-fried until crispy and golden brown. In some other provinces, they use grated tapioca in this dish.
I shy away cooking okoy because I'm afraid that it will turn out soggy and not as crispy as what my dad used to cook for us and it will just go to waste but when you're craving for some authentic food while your far away from home, there is no way you shouldn't try to recreate it at home yourself.
So I did and it turned out just the way I liked it.
I grated some pumpkin, squeezed the juice out of it using my hand, put the grated pumpkin in a bowl, threw in some peeled prawns tails intact, cracked one large egg, added two table spoon cornstarch and sprinkled with some salt and pepper. Mixed it until all ingredients are incorporated.
Spoon one tablespoon into a small saucer plate, flatten it then transfer to a hot skillet to fry until brown and crisp.
The dipping sauce is a simple garlic vinaigrette. Crushed 2 cloves of garlic, add 1/3 cup of white vinegar, sprinkle with salt and pepper.
Best eaten when it is still warm and crispy.
Sarap! happy tummy and cravings satisfied.
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