Peel the shrimp and devein. I don't put the shells to waist. I add water and bring them to a boil to make shrimp stock and save them for future use for any seafood dish that needs seafood stock. As for the head it's a preference..i like shrimp heads !
I don't have the exact measurements coz it'll depend on how much shrimp you want cooked.
The batter ingredients: equal parts flour and cornstarch, S&P, eggwhite, water. It should have a pancake consistency.
I cooked the head as well.
TIP: I USE A "SCREEN CONTAINER" TO DRAIN THE OIL FROM MY FRIED FOODS AND MAINTAIN THE CRISPNESS. I BOUGHT THEM AT AN ASIAN STORE BUT YOU CAN ALSO USE A BIG STRAINER/SIEVE, THIS IS WAY BETTER THAN USING PAPER TOWELS. WITH THE PAPER TOWEL THE OIL HAS NO WHERE TO GO BUT BACK TO YOUR FRIED FOOD AND SOMETIMES TURNS YOUR FRIED FOOD SOGGY.
The batter ingredients: equal parts flour and cornstarch, S&P, eggwhite, water. It should have a pancake consistency.
I cooked the head as well.
TIP: I USE A "SCREEN CONTAINER" TO DRAIN THE OIL FROM MY FRIED FOODS AND MAINTAIN THE CRISPNESS. I BOUGHT THEM AT AN ASIAN STORE BUT YOU CAN ALSO USE A BIG STRAINER/SIEVE, THIS IS WAY BETTER THAN USING PAPER TOWELS. WITH THE PAPER TOWEL THE OIL HAS NO WHERE TO GO BUT BACK TO YOUR FRIED FOOD AND SOMETIMES TURNS YOUR FRIED FOOD SOGGY.
CAMARON REBOSADO IS SERVED W/ SWEET AND SOUR SAUCE.
These little treats are just what I'd like to hand round when friends come to dinner!! thanks Taga-Luto :0)
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