Pinoy Shrimp Fritters: Learn To Make Healthy Okoy!
Rafael Reynante | Jul 03, 2015
500g small shrimp (suahe), shells removed
1 medium carrot, julienned or grated
1 whole green papaya, peeled and julienned or grated
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 cup all-purpose flour
2 medium eggs
1/4 cup annatto seeds (atsuete) soaked in 1/2 cup water
1 tbsp. salt (for the papaya)
1 cup cooking oil (for deep frying)
Salt and pepper to taste
- Sprinkle salt onto grated papaya and knead until juice (gata) flows out. Squeeze papaya until completely dry. Transfer squeezed papaya shavings onto large mixing bowl.
- Mix papaya with grated carrots and chopped garlic and onions. Mix well.
- Squeeze annatto seeds and strain the water into the papaya mixture.
- Add the flour and eggs and mix well until the mixture thickens. Season with salt and pepper.
- Take about a spoonful of the mixture and flatten onto a plate and top with shrimp.
- In a large frying pan, heat oil until bubbles form. Carefully drop the okoy patty one or two at a time and cook on medium heat. If using a small frying pan, flip the patties evey 5-7 minutes or until sides are brown and crispy.
- Serve with rice and vinegar dipping sauce.
Makes 6 large patties or 10 medium patties. Serves 4.
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