This plateful of okoys I saw by the road made me drool. I love okoy.
My aunt, may she rest in peace, makes the best okoys in the whole wide world. Shrimps mixed in shredded wintermelon or cassava, flour, eggs and seasoning and fried perfectly crispy. Yes, they’re oily but – the hey – dipped in vinegar with chilli, it’s finger-licking good!
This Khmer-version of okoy is a staple street-food – and cheap, too – is mixed with flour and eggs only but still very tasty. I also love the salt-pepper-lime-combo dipping. They’re best eaten while hot and only with fingers! Now I am craving for some. I want to reach that pair of thong on the yellow plastic basket and get me some shrimp fritters.