Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup flour (arina)
- 1 cup cornstarch
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. salt (asin)
- 1/2 tsp. ground pepper (paminta)
- 1/4 cup atsuete water
- 1 1/2 cup shrimp broth (katas ng hipon)
- 1 egg (beaten)
- 2 cups bean sprouts (toge)
- 1 cup chopped onions
- 2 pcs. tokwa (tofu)
- 1/4 kilo small shrimps
- =
Directions
1. Strain the flour, cornstarch, baking powder, salt and pepper. Add the atsuete water, katas ng hipon and egg. Mix well.
2. In a saucer, put in some toge, chopped onions, tokwa and some shrimps.
3. Measure 1/3 cup of the mixed batter and pour into the saucer.
4. Heat cooking oil in a pan. Pour in the contents of the saucer into the heated oil. Fry until crispy and golden brown.
5. Prepare some vinegar with crushed garlic, salt and pepper as sauce to your delectable ukoy.