|
|
|
Philippine Camaron Rebosado
|
| 1 lb. large | Shrimps/prawns, shelled but leave the tails |
| or 1 lb medium | Fresh Squid, well cleaned |
| 1/2 tsp. | Sea Salt |
| 1 tbsp. | Lemon juice |
| 2 | Eggs, well beaten |
| 11/2 tsp. | Baking powder |
| 11/2 cups | All purposed flour |
| 1/8 tsp. | Ground pepper |
| 4 cups | Cooking oil for frying |
Procedure:
Put oil in a deep fat fryer or deep casserole to a depth of 3 inches. Start heating to 375 degrees F if using deep fryer.
Meanwhile, shell shrimps leaving tails on, slit deeply down the back but not through.
Sprinkle with salt and lemon juice and set aside.
Sift flour, baking powder, salt and pepper together
Gradually add to flour mixture stirring to form a smooth paste, or use1cup of tempura mix prepared according to package directions.)
Hold shrimps by the tail, dip in batter and deep fry a few pieces at a time 2-3 minutes or until golden grown. Drain on paper towels
Keep warm in a 250 degree F oven while frying the rest. Serve with sweet and sour sauce.
To do this in squid it's almost the same instructions, but squid needs to be wash well, remove the heads, tentacles, diamonds and skin and cut the flesh into 1/2 inch squares then pat dry. Mix with salt, and peppers no lemon juice and set aside, and follow the same procedure.
(This is a proven very good appetizer on my parties, (beware it's hard work)! but it's really delicious and mouth watering).
|
Send mail to electricchef@excite.com with
questions or comments about this web site.
|