Patio’s Shrimp Rebosado

| January 16, 2009 | 0 Comments

Ingredients:  camaron rebosado

  • 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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Category: Main Dish

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