Tempura

Tempura is a Japanese dish of seafood or vegetables dipped in batter and deep-fried.

My mom made it earlier for our lunch...... I love it! :)



1/2 kilo fresh shrimps

1 cup all purpose flour, sifted

1 cup water

1 egg, slightly beaten

1/4 tsp. salt



Shell shrimps, slit the back and open butterfly fashion. Devein and wash thoroughly. Dry. Set aside in a cool place. In a bowl, prepare the batter by combining water, egg, flour and salt. Stir 5 times. Mixture should be lumpy. Dip shrimps in the batter and deep fat fry. Serve hot with Tempura sauce.

Tempura Sauce

1/2 cup hot water

1 piece bouillon cube

2 tbsps. soy sauce

1 tbsp. sugar

1/2 tsp. vetsin

1 tsp. ginger, grated

2 tbsps. radish, grated



Combine all ingredients together and serve with tempura.

Shrimp Sinigang

Sinigang is a Filipino dish famous for the variety of ingredients. The Filipino's resourcefulness is best seen in his preparation of sinigang.  The choice of pampaasim or souring agent is vast - kamias, sampalok, tomatoes, ripe guavas, young pineapple or even kalamansi juice.  Sinigang often  incorporates fish, pork, beef or shrimp.  This time we will use Shrimps for our recipe!

2  cups rice washing or water
15  pieces kamias
1  small onion, sliced
1  tomato, sliced
2  pieces radish, quartered
1/2  kilo shrimps
1  bundle kangkong, cut into 2" lengths
1-2  pieces siling haba
salt or patis to taste

Put half or rice washing or water in a pot.  Add kamias.  Cook until tender then mash.  Add onions, tomatoes and remaining rice washing  Bring to a boil then add the radish.  Add shrimps, kangkong ang siling haba.  Let boil for 2 minutes.  Season to taste.

Courtesy of The Maya Kitchen

Camaron Rebosado

Camaron Rebosado is a deep-fried battered shrimp served with sweet and sour sauce. It is known as Philippine version of Tempura except tempura has a light batter and served with soy sauce.

1/2 kilo large shrimps
1/2 teaspoon salt
1 tablespoon kalamansi or lemon juice


Batter:

1 egg, slightly beaten
1 cup cold water
1 1/2 teaspoons baking powder
1 1/2 cups All-purpose flour
1/4 teaspoon salt
oil for frying


Sweet and Sour Sauce:

1 cup water
1 teaspoon sugar
2 tablespoons catsup
1 1/2 teaspoons hot sauce
1/4 teaspoon salt
1 teaspoon cornstarch dissolved in some water


Peel shrimps but leave the tails intact. Devein and cut halfway through so the shrimps won't curl when they are cooked. Marinate the shrimps in salt and kalamansi or lemon juice. Set aside for a few minutes.

Prepare Batter: Combine egg and cold water. Add the sifted dry ingredients and blend well. Dip the shrimps in the batter. Deep-fry in hot oil. Serve with sweet and sour sauce.

Prepare Sauce: In a small saucepan, combine water, sugar, catsup, hot sauce and salt. Bring to a boil. Thicken with dissolved cornstarch.

Courtesy of Filipino Kitchen Library