2 eggs, beaten
1 c corn starch
1 tsp salt or to taste
pepper, to taste
Beat the eggs, then add in gradually the corn starch and the salt and pepper.
Optional: Add in 1 tsp atchuete extract or 2 drops red, 3 drops yellow food colouring. This gives the ukoy its distinctive orange colour that the traditional addition of shrimp liquor generally gives it.
16 oz bean sprouts
1/3 c green onions, chopped
Add the veggies gradually until incorporated.
I also added 1 tsp bagoong alamang. Note if you add this, your ukoy will no longer be
Heat oil in pan and then drop the batter by ca. 1/4 c increments. Fry until golden brown. Allow to drain on paper towels.
Best when enjoyed freshly fried. I like having this with a dipping sauce: 2:1 vinegar:soya sauce, with a smashed garlic or two. This dipping sauce also works well with lumpia and pan-fried dumplings.