UKOY (Shrimps and Bean Sprouts in Batter)

Ingrediets:
4 cups bean sprouts
1 cup small cooked shrimps
1/2 cup yam, sliced into 2-inch thin strips (optional)
salt and pepper to taste
vegetable oil for frying

Batter:
1 cup cornstarch or rice flour
2 eggs, well beaten
1/4 cup shrimp juice (see page 12) or water
Vinegar Sauce:
1/4 cup vinegar
2 cloves garlic, minced finely
salt and pepper to taste

Method:
Mix cornstarch or rice flour with the shrimp juice (or water), eggs and a little salt and pepper until a smooth batter is obtained. Add bean sprouts and yam. Set aside.

In a non-stick skillet over medium heat, fry two heaping tablespoonfuls of this mixture in a little oil. Sprinkle shrimps on top. Cook until browned on both sides.

Drain on paper towel and serve warm with vinegar sauce. Serves 4