Okoy with Congyang as side drink?

Okoy is a popular Filipino snack or appetizer that is made from grated cassava, carrots, and shrimp mixed together and deep-fried until crispy. It has a slightly sweet flavor and a crispy texture that makes it a favorite among Filipinos. The dish is often served with a vinegar-based dipping sauce and is a great snack or appetizer that can be enjoyed any time of the day.
ukoy (okoy)
Ukoy!

[] Prep Time: Circa 15 Minutes
Cook Time: Circa 01 Hour
Category: Snack
Origin: Philipines
Serving: 1 Bowl
Tags: Fried, Vegetable, Crispy
Suitable: LowFatDiet
Rating: 3.6  
Nutrition facts: 70 calories,  2 grams fat

Here is a recipe for Okoy that you can enjoy with Congyang.

Ingredients:
  • 1 cup grated cassava
  • 1/2 cup grated carrots
  • 1/2 cup small shrimp, peeled and deveined
  • 1/4 cup all-purpose flour
  • 1 egg, beaten
  • 1/4 cup water
  • Salt and pepper
  • Oil for frying
  • Vinegar-based dipping sauce

Instructions:
  1. In a mixing bowl, combine the grated cassava, grated carrots, and small shrimp.
  2. Add the all-purpose flour, beaten egg, water, salt, and pepper to the bowl and mix until well combined.
  3. Heat oil in a frying pan over medium heat.
  4. Using a spoon, scoop a small amount of the mixture and drop it into the hot oil. Repeat until the pan is filled with small fritters.
  5. Fry the Okoy until golden brown and crispy, about 2-3 minutes per side. Drain the fritters on a paper towel to remove excess oil.
  6. Serve the Okoy with a vinegar-based dipping sauce and a glass of chilled Congyang.

The resulting Okoy will have a crispy exterior and a slightly sweet and savory flavor from the cassava, carrots, and shrimp. When paired with a glass of chilled Congyang, it's a great snack or appetizer that can be enjoyed any time of the day.

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