Veggie Okoy

AJI-GINISA® Flavor Seasoning Mix


  • 1/4 cup (30g) Dried shrimp, small variety
  • 2 cups (500ml) Water
  • 2 cups (200g) Cornstarch
  • 6 Tbsps. (90g) All-purpose flour
  • 1 pc. (50g) Egg, beaten
  • 1/2 tsp. (2.5g) Salt
  • 1/2 tsp. (1.1g) Pepper, ground
  • 2 packs (16g) AJI-GINISA® Flavor Seasoning Mix
  • 3 cups (240g) Mung bean sprouts, washed
  • 3 cups (200g) Squash, thinly sliced
  • 3 cups (240g) Sweet potato, thinly sliced
  • 2 cups (500ml) Cooking oil


  1. SOAK. Combine dried shrimp and water in a bowl and let it soak for 5-10 minutes. Strain the shrimp and keep the water. Set aside.
  2. MIX. In a bowl, combine cornstarch, all-purpose flour, water (used to soak the shrimp), egg, salt, pepper, and AJI-GINISA®. Mix well until no more lumps. Add the mung bean sprouts, squash, sweet potato, and shrimp. Mix well.
  3. DEEP-FRY. In a pan, heat oil. Deep-fry 1/2 cup (120g) of the okoy mixture until golden brown and crispy. Drain excess oil using strainer or colander.
  4. SERVE. Transfer okoy to a serving plate. Serve and enjoy!

Cooking Tips

Make sure that the oil is hot (around 175°C or 350°F) to attain a crispy okoy.

Rate our recipe

ajinomoto cooking_time  Cooking Time: 20 minutes ajinomoto prep_time  Preparation: 25 minutes ajinomoto servings  Servings: 13 ajinomoto size  Serving size: 1 pc. (92g)

Products Used

AJINOMOTO Ginisa® Flavor Seasoning Mix 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

Both squash and sweet potatoes are good sources of Vitamin A that helps boost immunity and healthy eyesight.


No ratings yet.