Tuesday, June 3, 2008

Shrimp Rebosado

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


Anonymous said...

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Its all about you and me


Anonymous said...

Crissy, simply looking at the shrimps makes my mouth water. i love them but in India, it is better not to have shrimps in summer. People say one may end up with food poisoning.

BTW, can I add you on the blogroll of both my blogs. If you agree, leave a note on shoutbox/cbox. I will know.

Unknown said...

Hey this is making me hungry Crissy dear!

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