Alamang Okoy
Acrispy, savory Filipino fritter made with fresh alamang (tiny shrimp), perfectas an appetizer or side dish for any meal!
Ingredients
For the Okoy
- 1 kg fresh alamang tiny shrimp, rinsed and drained
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 –2 pcs eggs
- ½ cup rice flour
- Cooking oil for frying
Vinegar Dipping Sauce
- 1 cup sliced cucumber
- 1 large onion sliced
- 3 pcs green onion leaves chopped
- 1 pc long green pepper sliced
- 2 pcs Thai chilies chopped
- ¼ cup sweetened spicy pinakurat vinegar
- 1½ cups plain vinegar
- 1 tsp sugar
- ½ tsp garlic powder
- 1 tsp ground black pepper
- ½ cup water
- ½ tsp salt
Instructions
Makethe Batter:
- In a mixing bowl, combine fresh alamang, ground black pepper, garlic powder, and rice flour.
- Add 1 egg first and mix well; if the mixture is too dry or not holding together, add another egg.
- Mix until ingredients are evenly coated and can be scooped.
Fry the Okoy:
- Heat cooking oil in a pan over medium heat.
- Scoop about 2–3 tablespoons of mixture and flatten slightly into a patty.
- Fry each side for 2–3 minutes or until golden brown and crispy.
- Place on a paper towel to remove excess oil.
Assemble the Sauce:
- In a bowl, combine sliced cucumber, onion, green onion leaves, long green pepper, and Thai chilies.
- Add sweetened spicy pinakurat and plain vinegar.
- Stir in sugar, garlic powder, ground black pepper, water, and salt.
- Mix well until sugar and salt are dissolved.
Serve:
- Serve hot with spiced vinegar or your favorite dipping sauce.