Okoy

Okoy, is the Filipino version of shrimp fritter. It is a fried and battered mix of shrimp and vegetables. You can eat it any time of the day and you still can't get enough of it. It is quite addicting. I usually make a big batch of Okoy during weekends or if ever my fish vendor suki (a favorite store where I shop regularly) has it that day. But there are days that we crave it and there's no fresh shrimp available. So, out of desperation, I used dried shrimp and boy did I smack my head for not thinking that before. I could definitely substitute fresh for dried because they are the same and the dried shrimp are more flavorful than the fresh shrimp I usually use.

Ingredients:
1/4 kilo small shrimp (cleaned) or 3 packs of dried shrimp
1 cup cornstarch or a breading mix of your choice
2 cups of vegetables (cabbage, togue, carrots)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon annatto powder
2-3 tablespoons sugar
2 pcs eggs
cooking oil

Instructions:
Mix all the ingredients together except the cooking oil. Heat oil in a pan. Using a measuring cup or spoon, scoop the batter onto the hot pan. Deep-fry until golden brown. Put in a strainer with paper towels to remove excess oil. serve with vinegar dip.