Camaron Rebosado

I wanted to cook shrimp tempura but looking at the procedures it makes me so lazy so I ended up cooking camaron rebosado. I don’t normally measure my ingredients so season your shrimp according to your taste. This is my version of camaron rebosado. I used the F.E.B. (Flour, Egg, and Breadcrumbs) procedure.

½ kilo of shrimp (shelled and deveined)

1 lemon

8 tbsp of flour

Salt, pepper, cayenne pepper and garlic powder

2 raw eggs

Bread crumbs

Cooking oil for deep frying

Marinate the shrimp in lemon juice for 30 minutes.

Heat a pan and pour-in the cooking oil.

Combine flour, salt, pepper, cayenne pepper and garlic powder.

Beat the eggs.

Put the shrimp in flour mixture, then egg and lastly bread crumbs.

Then deep-fry until the color turns to golden brown.

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