Josie's Kitchen

Posts Tagged ‘seafood recipe’

My own Shrimp Camaron – since it’s Holy Week and as we abstain from eating meat during this holy season. I cooked this one for our lunch last Good Friday.

Ingredients:

• 1/2 kilo shelled medium-size shrimps
• 2 eggs
• 2 tbsp. cornstarch (or all-purpose flour)
• salt and pepper to taste

Make a batter by mixing beaten eggs and cornstarch or flour, salt and pepper,  beat thoroughly until there are no lumps. Add 4 or 5  the shrimps in the mixture. Heat oil in a pan, be sure it’s very hot. Then scoop shrimp with a spoon one at a time and deep fry. You can put 4 or 5 shrimps in the pan to avoid overcrowding and to retain the heat of the oil. Fry until golden brown, drain excess oil in paper towel. Serve with sweet and sour sauce or catchup.

I remember when my father used to go to Cagayan de Oro (Mindanao) to oversee the tomato plantation he financed that will supply our stall here in Manila. He will stay there from June, the start of harvest season until November, but come home for a while in August in time for my mother’s birthday and he will always bring home big fat crabs and durian candies.

It’s been so long since we had a crab meal for lunch. A fish vendor happened to passed by at our place and have crabs and shellfish in his cart. Crab is quite expensive and not always available here being  far from the sea. So hubby bought a kilo which we cooked for lunch in a coconut milk. Though the crabs were not as fat as what my father used to bring, we enjoyed eating it as much.

• 1 kilo crab (cut into halves, so the sauce can penetrate inside the crab)
• 1 cup pure coconut milk ( use canned or  powdered pack if fresh is not available)
• 2 cups kangkong leaves  (swamp spinach)
• med. size ginger root cut into strips
• 1 med. onion chopped
• 3 pcs. hot chili (siling labuyo) or depending on the spiciness preferred
• salt

• In a deep sauce pan, combine ginger, onion and coconut milk and simmer while stirring to prevent curdling, until creamy.
• Add the crab. Cover and let simmer until the crab is done. (No need to add more water, because crab will release some its natural juice.)
• Add kangkong and chili, continue cooking until the veggie is half cooked.
• Add salt to taste.

Hubby chanced upon this pure crab meat (that means no more shell) on sale at the super-mart for Php 400/kilo ($9). He’s been looking for them at the wet market, but all they have are those still in the shell. It’s a tedious preparation to separate the meat from the shell, so he grabbed this chance. He loves this recipe and whenever we eat out, this is always on the order list. He only bought 1/4 kilo and add some veggies as extenders.

• 1/4 crab meat (cooked)
• 1 med-size onion chopped
• 1/2 cup cooked green peas
• 1/2 cup chopped carrot
• cooking oil
• 2 eggs
• 1/2 cup all-purpose flour
• salt and pepper to taste

• Since the crab meat is already cooked, just mix all the ingredients in a bowl including eggs.
• Heat the frying pan and add a little amount of oil
• Get a spoonful of the mixture, put in a fry pan and flatten.
• Fry and brown on each sides
• Serve with steamed rice
• You can use catchup or vinegar with minced garlic as dip (optional). I like it better with no dip sauce, so I can taste its full flavor. It has a natural sweet taste.

Serves 4-6

Variation:  You can place the mixture inside the top shell and fry if you like good presentation like this.