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Sunday, March 27, 2011
Hello, world! Before anything else, I'm thinking of changing this segment's title from A-Cooks to "Feel Like a Chef Saturdate". Watcha guise think? Nay or Yay? I'm kind of digging the latter but it's too much of a mouthful, so whatevs.
For this Saturdate B and I had Camaron Rebosado and Buttered Shrimp. Shrimp Frenzy as I sometimes refer to it. For those who don't know what Camaron is, it's also called Shrimp Fritters, which is an unshelled shrimp marinated in calamnsi/lime and salt, dipped in a batter of eggs and flour, and finally deep fried into perfection. Yum! Pretty much the same as Tempura but a lot tastier cuz it has this lemon and Asian tang in it.
This is what Camaron looks like:
[Photo courtesy of PinoyCook.]
As much as I would want to cook this amazing dish, B's Mum had it cooked for us at Seaside.
Do not fret, our Buttered Shrimp was a complete success!
So here's how you do it A and B style:
Ingredients:
1 kilo tiger prawns
2 cups of Royal Tru Orange (you can also you use sprite, but we're experimenting so Royal it is!)
Salt and Pepper
2 sticks of Butter
3-4 cloves of garlic, minced
Paprika, for garnish
Procedure:
Cook the the prawns first
1. Place the prawns in a large wok or pan.
2. Sprinkle with salt and pepper (to taste).
3. Pour orange soda, then let it simmer for 5 minutes. (Or less. Make sure not to overcook the prawns)
4. Once the prawns are cooked, remove it from the wok/pan and set it aside.
The amazing butter-y sauce:
1. Saute the garlic and butter in a separate pan.
2. Once the butter has melted and the garlic cooked, mix it with the prawn juice left on your wok/pan.
3. Mix until you achieve your desired consistency.
4. Pour your cooked prawns, garnish with paprika, and ENJOY!
There you have it. My Buttered Shrimp ala A and B.
Hope you guys like it! :)
For this Saturdate B and I had Camaron Rebosado and Buttered Shrimp. Shrimp Frenzy as I sometimes refer to it. For those who don't know what Camaron is, it's also called Shrimp Fritters, which is an unshelled shrimp marinated in calamnsi/lime and salt, dipped in a batter of eggs and flour, and finally deep fried into perfection. Yum! Pretty much the same as Tempura but a lot tastier cuz it has this lemon and Asian tang in it.
This is what Camaron looks like:
As much as I would want to cook this amazing dish, B's Mum had it cooked for us at Seaside.
Do not fret, our Buttered Shrimp was a complete success!
So here's how you do it A and B style:
Ingredients:
1 kilo tiger prawns
2 cups of Royal Tru Orange (you can also you use sprite, but we're experimenting so Royal it is!)
Salt and Pepper
2 sticks of Butter
3-4 cloves of garlic, minced
Paprika, for garnish
Procedure:
Cook the the prawns first
1. Place the prawns in a large wok or pan.
2. Sprinkle with salt and pepper (to taste).
3. Pour orange soda, then let it simmer for 5 minutes. (Or less. Make sure not to overcook the prawns)
4. Once the prawns are cooked, remove it from the wok/pan and set it aside.
The amazing butter-y sauce:
1. Saute the garlic and butter in a separate pan.
2. Once the butter has melted and the garlic cooked, mix it with the prawn juice left on your wok/pan.
3. Mix until you achieve your desired consistency.
4. Pour your cooked prawns, garnish with paprika, and ENJOY!
There you have it. My Buttered Shrimp ala A and B.
Hope you guys like it! :)
-XOXO-
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