camaron rebusado

i love everything about shrimps. in soup (sinigang or bulanglang), in oyster sauce, in chili sauce, or steamed. here’s another good way to cook them, our version of japanese ebi tempura. i remember my lola used to marinate the shrimps in calamansi and toyo before rolling them in a flour-and-egg batter mixture. best eaten with banana catsup. πŸ™‚


2 Comments Add yours

  1. Guagua Girl says:

    ahhh, you finally got around to doing your version of camaron rebusado. you did mention you liked the one in batter better. i prefer this version. what i want to learn is how to make the tempura similar to how japanese restaurants make them.


  2. Betis Boy says:

    nope, these were actually served to us for a picnic lunch on an island very recently. and they were very good πŸ™‚ i miss my lola everytime i eat these things.


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