Yes, I finally got my newest youtube video up.
Ok, it's not professionally done and refined as I hoped for, but I did put in a lot of time editing this video. Ask my husband, who saw me go crazy throughout the process - from the video shoot, to downloading the music, to addressing the problem of my "possessed" laptop. Thank you to my hubby for helping me and putting up with all my questions and request. So after a week of editing, here it goes.
As always, I would love to hear your feedback. Please comment if the techniques and tips I shared are helpful. So here's my video on: How to make Camaron Rebusado.
1 lb shrimp, deveined
1/2 cup flour
1/2 cup cornstarch
1 tsp lemon-pepper powder
1/4 tsp baking powder
1/4 tsp baking soda
salt to taste
1 egg slightly beaten3/4 c ice cold water
Pat dry the shrimp with paper towel. Season with lemon-pepper powder and salt.
Mix the dry ingredients first: flour, cornstarch, lemon-pepper powder. Roll the shrimp iver, This will allow the water to be absorbed by the dry ingredients.
On a separate bowl, whip egg and ice cold water together. Pour it over the dry ingredients and mix well.The batter should be very cold so that when it hits the hot oil, the reaction causes the batter to inflate, making it crispy and fluffier.
To fry, fill a deep pan approximately half full of oil. Heat to 350F to 375F. Place 3 to 4 pieces at a time.
The rebusado floats as soon as you drop them but continue to cook, turning until all sides are slightly golden brwon. Remove from pan and put the shrimp on a plate lined with paper towel to drain
Enjoy with sweet chili sauce