Okoy is usually made using thinly sliced sweet potato, papaya, or mungbean sprouts. Coated and bound together with a light batter, it is then fried to golden brown and crispy perfection. Traditionally, it is served with spiced vinegar for dipping.
Prep Time:30 mins
Cook Time:20 mins
Total Time:50 mins
1 kilo Shrimp, cleaned
200 grams carrots, peeled and julienned
200 grams sweet potatoes, peeled and julienned
200 grams mungbean sprouts, washed
100 grams green string beans, julienned
Vegetable oil for frying
For the Batter:
100 grams cornstarch
⅓ cup cold water
3 medium eggs
1 tsp salt
½ tsp ground black pepper
Peel, wash, and thinly slice the vegetables. Thin slices (julienne) will ensure that the vegetables are cooked thoroughly.
Clean and devein the shrimp. Roughly chop the shrimp and set aside. Leave about 5 to 6 pieces of shrimp intact.
In a large bowl, pour the ingredients for the batter. Mix well until there are no lumps of cornstarch.
Once the batter is thoroughly combined, mix in the chopped shrimp, sliced vegetables, and mungbean sprouts. The mixture should be thick for maximum crispiness.
Heat up a pan with about ½ inch of oil over medium fire. You can test if the oil is ready by placing a small drop of batter on it. Small bubbles should fizzle around the drop of batter.
Carefully scoop two spoonfuls of the mixture into the hot oil, then place one piece of whole shrimp on top of the mixture. Once both sides are golden brown and crisp (3-4 minutes per side), it is ready.
Here is a video showing another way of cooking Okoy.