Patio’s Shrimp Rebosado

Ingredients: 

• ½ k medium-sized shrimps

Marinade:

• 1/3 c. native vinegar
• 10 peppercorn, crushed
• 4 cloves garlic, crushed
• ½ tsp. salt

Batter:

• ¾ tsp. salt
• 1 tsp. baking powder
• 1 c. all-purpose flour
• ¼ c. water
• ¼ c carnation evaporated milk
• ¼ tsp. black pepper
• 1 tsp. aji-no-moto
• 2tbsps. Atsuete or anato seeds water (2tbsps. Water in 1tbsp. atsuete)
• 1 egg, well beaten

Procedure:

1. Marinate shrimps in native vinegar, peppercorn, garlic, and salt. Cover.
2. Place in cool place for 1-2 hours
3. Sift together salt, baking powder and flour. Set aside.
4. Combine ¼ cup of water, ¼ cup of carnation evaporated milk, black pepper, aji-no-moto, atsuete water and eggs.
5. Pour milk-egg-atsuete mixture into flour mixture gradually while stirring constantly. Beat until smooth. Drain shrimps.
6. Dip marinated shrimps in batter one by one and deep-fat fry.
7. Serve hot with catsup or sweet sour sauce.

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Tags: Camaron Rebosado, Camaron Rebosado Recipe, Rebosado Recipe, Shrimp Rebosado Recipe, Shrimp Recipe

Category: Main Dish