Clam Okoy

In a small bowl, Combine siling haba, siling labuyo, garlic, and red onions. Season with vinegar, fish sauce and sugar then mix well. Season with salt and pepper.

In a bowl combine carrots, white onions, orange kamote and ¼ cup all-purpose flour. Add salt and pepper then set aside.

In a separate bowl, combine flour, cornstarch and water. Add the batter in the vegetables and clams mixture.

Using a slotted spoon or a spatula scoop up a spoon full of the okoy mixture then deep fry in hot oil until crispy or golden brown..

Remove from oil then strain excess oil over a paper towel. Serve with the spiced vinegar.