Ukoy

200 grams small shrimps
2 cup togue or mongo sprouts
1 cake tokwa or bean curd, in strips
1 cup spring onion, in strips

Wash shrimps thoroughly, remove head leaving shells. Prepare batter.

Batter


1 cup all-purpose flour
1 cup cornstarch
1 1/2 tsp. baking powder
1 1/2 tsp. salt
oil for deep fat frying
1/2 tsp. pepper
1/4 cup atsuete or anatto water*
2/3 cup shrimps juice**
1 egg, well beaten

Sift dry ingredients in a bowl. Blend in remaining ingredients, beat thoroughly to make a batter. Set aside.

In a saucer, arrange a bed of mongo sprouts. Garnish with spring onion and shrimps. Add about 1/4 cup batter and lower carefully into deep hot fat. Fry until crispy on both sides. Remove to absorbent paper. Serve hot with vinegar-garlic sauce seasoned with salt and black pepper.

NOTE: The same recipe may be prepared using 2 cups squash, 1 cup kutsay, 200 grams shrimps and a cake tokwa or bean curd (1" strips).

* Soak 2 tbsps anato seeds in 1/4 cup warm water, strain.
** To obtain shrimp juice - pound the heads of shrimps, add water and strain.