Camaron Rebosado

Just to try this tempura-like recipe, I saved few pieces of shrimps from our last night's dinner. I am so amazed how easy to make this camaron rebosado. It is actually a very mouth-watering appetizer. I really love this recipe! =D

Ingredients:

• 1/2 Kg shrimp - peeled
• 2 tbs lemon juice
• 2 cups flour
• 1 teaspoon salt
• 2 pieces raw eggs
• oil

Procedure:

1. Marinate the shrimp in lemon juice for at least 30 minutes.
2. Combine flour and salt in a mixing bowl then mix well.
3. Add the eggs and stir until all the ingredients are well distributed.
4. Heat a pan and pour-in the cooking oil.
5. When the oil is hot enough, dip a piece of shrimp in the batter then deep-fry until the color of the outer part turns dark yellow and the texture becomes crispy.
6. Remove from the pan then place in a plate with paper towel (this will absorb excess oil).
7. Serve and Enjoy!

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Okoy Recipe

It's been years since the last time I ate Okoy. Some called it Ukoy, but however it is called, the distinction of its taste will simply take your breath away. There are different methods and ingredients on how to cook Okoy. Some mainly used squash, some used papaya and some are using mixture of other vegies. Any how, here's how I did my version of Okoy. =D

Ingredients:

·         Sweet potatoes (kamote)

·         Carrots

·         Eggs

·         Bean sprouts

·         Cooked shrimp

·         Flour

·         Salt and pepper to taste

Tips:

Others prefer their sweet potatoes and carrots in julienne style but I prefer to just have it grated using my cheese shredder. It is easier and lesser time to prepare.

Instructions:

In a bowl, mix flour and eggs to create a batter, mix shrimps. camote, and carrots. Add in a little bit of water and then mix in the bean sprouts. Add salt and pepper to taste. Heat oil in a skillet and drop in a tablespoonful of the okoy mixture, and fry like frying an omelet until golden brown.

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