Nilasing na hipon
Ingredients
2 tbsp. anisado wine
1 tsp. powdered anise or fennel seeds
1/4 cup bay leaf
1/2 tsp. salt and pepper mix
1/2 cup shrimps
cooking oil for deep-frying
cornstarch for dredging
For the sauce:
1/2 cup Ilocos vinegar
2 pcs. siling labuyo
1 tsp. salt
Method:
1. Make the sauce: Combine the ingredients in a small bowl. Mix well.
2. In another bowl, combine anisado wine, anise or fennel seeds, bay leaves and salt and pepper mix. Marinate the shrimps in the mixture for a few minutes.
3. Heat oil in pan. Dredge shrimps in cornstarch then deep-fry until golden brown. Remove from heat and drain oil. Season with salt and pepper.
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