Kalabasang Okoy na may Hipon

AJI-NO-MOTO® Umami Seasoning


  • 1 cup (110g) Cornstarch
  • 3 Tbsps. (25g) Flour
  • 1 tsp. (5g) Salt
  • 1 pack (11g) AJI-NO-MOTO® Umami Seasoning
  • 1/4 tsp (1g) Baking powder
  • 1/2 cup (125ml) Water, cold
  • 2 pcs. (100g) Egg, beaten
  • 2 cups (250g) Squash, grated
  • 2 cups (140g) Bean sprouts
  • 1/2 cup (100g) Shrimp, cooked, peeled
  • 1 Tbsp. (10g) Onion, minced
  • 1 Tbsp. (10g) Garlic, minced
  • 1/8 tsp. (0.5g) Black pepper, ground
  • 1/2 cup (120ml) Cooking oil
  • 1/4 cup (62.5ml) Vinegar (optional)


  1. MIX. In a bowl, combine cornstarch, flour, salt, AJI-NO-MOTO®, baking powder and cold water, mix well to make a smooth batter. Stir-in eggs, kalabasa, bean sprouts, shrimp, onion, garlic, and black pepper. Mix well.
  2. DEEP FRY. Heat oil in a pan then carefully drop 1/4 cup of the vegetable mixture, fry until golden brown. Drain excess oil.
  3. SERVE. Transfer in a serving platter, serve with vinegar (optional).

Cooking Tips

You may squeeze the grated squash to prevent watery vegetable mixture.

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ajinomoto cooking_time  Cooking Time: 30 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 2 pcs. (142.8g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Squash has Vitamin A which is needed for healthy eye sight and night blindness prevention.

*13% sodium reduced vs. regular recipe


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