KALABASANG OKOY NA MAY HIPON RECIPE
AJI-NO-MOTO® UMAMI SEASONING
1 cup (110g) Cornstarch
1/4 cup (25g) All purpose flour
1 teaspoon (5g) Salt
1 pack (11g) AJI-NO-MOTO® Umami Seasoning
1/4 teaspoon (1g) Baking powder
1/4 cup (65ml) Water, cold
2 pcs (120g) Egg
2 cups (250g) Kalabasa
2 cups (140g) Bean sprouts
1/4 kilo (250g) Shrimps
1/2 cup (120ml) Vegetable oil
Reduced sodium by 39%
Original sodium content: 1 Tablespoon (15 grams) Salt
|Calories per serving (kcal)||246.1|
|Dietary Fiber (g)||1.5|
Good to Know Nutrition Facts!
Squash is high in vitamin A which is important to maintain normal vision.
Preparation time: 15 minutes
Cooking time: 30 minutes
- MIX. In one container mix cornstarch, flour, salt AJI-NO-MOTO®, baking powder and cold water. Blend well to make a smooth batter. Stir in beaten eggs, kalabasa, bean sprouts and shrimps. Mix well.
- DEEP FRY. Carefully drop 1/4 cup of the mixture in preheated oil and deep fry until golden brown. Drain excess oil and serve with spiced vinegar.
- SERVE. Transfer in a serving platter, serve with vinegar.
Makes 9 servings
Serving size: 1 piece (75 g)
For crispy texture, use enough oil to cover the patties at least halfway. Do not overcrowd the pan; cook in batches as needed.