Crab and Corn Vegetable Okoy

INGREDIENTS:

1/2 pack (60 g pack) UFC Crab and Corn Soup
2 tbsp cornstarch
1/4 tsp UFC ground pepper
1 pc egg, beaten
160 g togue mixed vegetables (togue, carrot, cabbage, kamote)
1 pc medium onion, chopped
1/2 cup Hapi Fiesta Vegetable Oil for frying
1/100 Dip (optional)
1/100 Datu Puti Vinegar

PROCEDURE:

1. Combine batter ingredients. Mix well.
2. Add vegetables and onion. Mix well.
3. Fry by two tablespoons in hot oil until golden brown. Flip to cook other side. Drain on paper towel.
4. Serve immediately with vinegar dip if desired.

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