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)
8 tbsp of flour
Salt, pepper, cayenne pepper and garlic powder
2 raw eggs
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.