AuthorBiteSizedA crispy and delicious Okoy variant made with clams!
In a small bowl, Combine siling haba, siling labuyo, garlic, and red onions. Season with vinegar, fish sauce and sugar then mix well. Season with salt and pepper.
In a bowl combine carrots, white onions, orange kamote and ¼ cup all-purpose flour. Add salt and pepper then set aside.
In a separate bowl, combine flour, cornstarch and water. Add the batter in the vegetables and clams mixture.
Using a slotted spoon or a spatula scoop up a spoon full of the okoy mixture then deep fry in hot oil until crispy or golden brown..
Remove from oil then strain excess oil over a paper towel. Serve with the spiced vinegar.
Ingredients
Directions
In a small bowl, Combine siling haba, siling labuyo, garlic, and red onions. Season with vinegar, fish sauce and sugar then mix well. Season with salt and pepper.
In a bowl combine carrots, white onions, orange kamote and ¼ cup all-purpose flour. Add salt and pepper then set aside.
In a separate bowl, combine flour, cornstarch and water. Add the batter in the vegetables and clams mixture.
Using a slotted spoon or a spatula scoop up a spoon full of the okoy mixture then deep fry in hot oil until crispy or golden brown..
Remove from oil then strain excess oil over a paper towel. Serve with the spiced vinegar.
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