Shrimp Rebosado

Ingredients:

• 1/2 kilo medium-sized shrimps
• 1/3 cup native vinegar
• 10 peppercorn, crushed
• 4 cloves garlic, crushed
• 1/2 tsp. salt

Batter:

• 3/4 tsp. salt
• 1 tsp. baking powder
• 1 c. all-purpose flour
• 1/4 c. water
• 1/4 c. Liberty milk
• 1/4 tsp. black pepper
• 1 tsp. Aji-no-moto
• 2 tbsps. atsuete or anato seeds
• 4 tbsps. water for atsuete
• 1 egg, well beaten

Cooking procedures:

Marinate shrimps in native vinegar, peppercorn, garlic and salt. Cover. Place in cool place for 1-2 hours. Sift together salt, baking powder and flour. Set aside. Combine 1/4 cup of water, 1/4 cup milk, black pepper, Aji-no-moto, atsuete water and eggs. Pour milk-egg-atsuete mixture into flour mixture gradually while stirring constantly. Beat until smooth. Drain shrimps. Dip marinated shrimps in batter one by one and deep-fat fry. Serve hot with catsup or sweet-sour sauce.