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Friday, March 9, 2012

Shrimp Wrap Smoke Meat


ingredients:
- 6 tails (± 300 g) large shrimps / pancet
- 6 pieces of bacon
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon chili sauce
- 1 tablespoon of tomato sauce
- Cooking oil to taste

Dyers batter, stirring until blended:
- 3 tablespoons of flour
- 1 egg, beaten
- 2 tablespoons water
- 1/2 teaspoon pepper
- 1/2 teaspoon salt

How to Treat:
A. Peel the shrimp and leaving tails.
2. Slice-slice abdominal shrimp to be straightened out.
3. Marinate shrimp in mixture of lime juice salt, and pepper for about 10 minutes.
4. Take a piece of bacon.
5. Place the shrimp on top.
6. Shrimp roll, let the shrimp tail look.
7. Dip into the batter dyers.
8. Fry in hot oil until done, and then remove and drain.
9. Serve with chilli sauce mixture and tomato sauces.

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