Ukoy na Dilis with Malunggay Leaves

UKOY NA DILIS WITH MALUNGGAY LEAVES

INGREDIENTS

·         300g dilis, head and entrails discarded

·         1 medium sized onion, chopped

·         ½ cup flour

·         ½ cup cornstarch

·         1 medium sized egg, beaten

·         1 cup malunggay leaves

·         1 tsp garlic powder

·         Salt to taste

·         Ground black pepper

·         Cooking oil

·         ¾ cup water

PROCEDURE

1.       In a bowl, mix flour, cornstarch, garlic powder, salt and pepper.

2.       Blend in the beaten egg and ¾ cup of water until a smooth batter is produced.

3.       Add in the dilis, onion and malunggay leaves, mix lightly.

4.       Heat 1 cup of oil in a pan.

5.       Scoop about 2 tbsp of the fish batter mixture and fry until golden brown and crispy.

6.       Flip, once the bottom turns to golden brown.

7.       Remove from the pan and drain on a paper towel to remove excess oil.

8.       Serve with vinegar, soy sauce, crushed garlic, salt and pepper dipping sauce. Enjoy!

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