Pakbet Fritters with Bagoong Dip

Pakbet Fritters

½ cup squashcut into thin strips

½ cup eggplantcut into strips

½ cup sitawcut into the same length as other vegetables

½ cup red onionscut into strips

½ cup okracut into discs

2 tbsp cake flour

salt to taste

oil for deep frying

Batter

1 cup cake flour

1 cup cornstarch

1 cup ice cold shrimp broth or water

Dip

2 tbsp calamansi juice

3 tbsp cooked bagoong

3 tbsp mayonnaise

2 tbsp crushed chicharon

Fry the vegetables

Put prepared vegetables in a large bowl, add cake flour and salt, and coat vegetables well.

For Tempura batter, mix flour, cornstarch, and ice-cold broth or water in a different bowl. Do not over mix. Pour batter on the vegetable mix.

Put oil in a pan to 1-2cm deep, heat at medium-high. Drop a couple of spoonfuls of battered vegetables into oil and fry for 5-6 minutes turning once or twice. Place fried fritters on cooling racks.

Make the dip

Get a bowl and mix all ingredients for the dip together.

Serve kakiage with a side of the mixed bagoong and chicharon dip.

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Pakbet Fritters with Bagoong Dip