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Make the Burong Manga Pomelo Salsa

Prepare the Bagoong Balayan Garlic Aioli

Cook the Corn and Shrimp Fritters

This is not your ordinary crispy okoy! Learn to make golden corn and shrimp fritters and transform them into a showstopping starter. Plus, discover how to prepare a refreshing burong manga and pomelo salsa and a bagoong balayan garlic aioli for topping.



  1. Make the Burong Manga Pomelo Salsa

    10 minutes
    • Mix all ingredients in a bowl. Set aside until ready to use.
  2. Prepare the Bagoong Balayan Garlic Aioli

    10 minutes
    • Combine all ingredients in a food processor or blender. Process until smooth. Transfer to a squeeze bottle.
  3. Cook the Corn and Shrimp Fritters

    10 minutes
    • Mix flour, cornstarch, potato starch, and baking powder in a bowl. Gradually add the ice-cold water.
    • Add all remaining ingredients, except oil, to the bowl. Mix well to create a thin, cold batter.
    • Heat a pan over medium to high heat and add oil.
    • Using a wide serving spoon, slide a portion of the mixture directly into the oil. Once formed, flip to cook the other side. Continue flipping and shallow frying until crisp.
    • Place the crispy okoy in a vertical position inside a strainer basket to allow any excess oil to drip off. Set aside to cool.
    • Once ready, place shrimp and corn fritters on a platter. Top each with prepared burong manga pomelo salsa and bagoong balayan garlic aioli.