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March 21, 2017 by Jeremy Favia

Seafood Okoy

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100 grams swahe, peeled

100 grams tahong, removed from shell

1/2 cup flour

1/2 cup cornstarch

1 egg, beaten

1/4 cup water

1 teaspoons salt

1/2 teaspoon ground pepper

1 onion, chopped

cooking oil for frying

1 cup bean sprouts

1 sweet potatoes, peeled and cut into strips

Spicy Garlic Vinegar

1 cup white vinegar

1 tablespoon garlic, minced

1 teaspoon salt

1 teaspoon sugar

1 piece chili(siling labuyo), chopped


  1. In a bowl, combine flour, salt, pepper, egg and water to make a smooth batter. Stir to mix well.
  2. Add the seafood, onion, bean sprouts. Mix until seafood and vegetables are well coated.
  3. In a frying pan, heat cooking oil and pour about 1/4 cup of the mixture.
  4. Deep fry each sides for about 1-2 minutes or until crisp and brown. Drain on paper towels.
  5. Repeat until the entire mixture is consumed.
  6. Serve hot with spicy garlic vinegar. Enjoy


Dipping sauce:

In a bowl, mix all the ingredients for spicy garlic vinegar



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