Clam Okoy

Okoy

½ cup carrotsjulienne

½ cup white onionjulienne

½ cup orange sweet potatojulienne

¾ cup cornstarch

½ cup all-purpose flour

½ cup water

2 cups manila clams or halaanboiled, shells discarded, meat reserved

salt and pepperto taste

oil for frying

Spiced Vinegar

2 pcs siling labuyochopped

2 pcs siling habachopped

3 pcs garlic cloves minced

¼ cup minced red onion

1 cup white vinegar

1 tbsp fish sauce

1 tsp white sugar

salt and pepperto taste

Spiced Vinegar

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.

Okoy

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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