Comments on: Camaron rebosado http://casaveneracion.com/camaron-rebosado/ Family, food, photography Wed, 15 Feb 2012 17:34:55 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Speedy’s birthday dinner at Emerald Garden Restaurant — Fabulous food trips http://casaveneracion.com/camaron-rebosado/comment-page-1/#comment-83382 Speedy’s birthday dinner at Emerald Garden Restaurant — Fabulous food trips Sat, 18 Jun 2011 08:29:35 +0000 http://pinoycook.net/?p=8419#comment-83382 [...] camaron rebosado was okay. Small shrimps were used (I suppose because they’re cheaper) but the batter was nice [...] [...] camaron rebosado was okay. Small shrimps were used (I suppose because they’re cheaper) but the batter was nice [...]

]]> By: Connie http://casaveneracion.com/camaron-rebosado/comment-page-1/#comment-83381 Connie Wed, 09 Jun 2010 06:46:58 +0000 http://pinoycook.net/?p=8419#comment-83381 It's not the effect on the shrimp but on the coating. Iced water makes the coating light and crisp. It’s not the effect on the shrimp but on the coating. Iced water makes the coating light and crisp.

]]> By: iami http://casaveneracion.com/camaron-rebosado/comment-page-1/#comment-83380 iami Wed, 09 Jun 2010 06:39:36 +0000 http://pinoycook.net/?p=8419#comment-83380 hi connie i want to ask what the effect of ice and ice cold water is to the shrimp. Is there a big difference when room temperature water is used? and will this dish be still okay when packed in lunch boxes to be eaten like 6 hours after being cooked? thanks hi connie

i want to ask what the effect of ice and ice cold water is to the shrimp. Is there a big difference when room temperature water is used? and will this dish be still okay when packed in lunch boxes to be eaten like 6 hours after being cooked?

thanks

]]> By: jay http://casaveneracion.com/camaron-rebosado/comment-page-1/#comment-83379 jay Thu, 11 Mar 2010 00:07:27 +0000 http://pinoycook.net/?p=8419#comment-83379 leslie thats exactly the cameron rebusado that i know. its grind shrimp with egg and flour. the one on the picture is actually a tempura. this how the japanese cook their shrimp not the pinoy style. leslie thats exactly the cameron rebusado that i know. its grind shrimp with egg and flour. the one on the picture is actually a tempura. this how the japanese cook their shrimp not the pinoy style.

]]> By: Ebi (shrimp) tempura | Fish & other seafood http://casaveneracion.com/camaron-rebosado/comment-page-1/#comment-83378 Ebi (shrimp) tempura | Fish & other seafood Mon, 01 Feb 2010 01:43:10 +0000 http://pinoycook.net/?p=8419#comment-83378 [...] you prefer the batter-coated version, see my camaron rebosado recipe. If you like your tempura to be extra crisp and if you want them to stay crisp a little longer than [...] [...] you prefer the batter-coated version, see my camaron rebosado recipe. If you like your tempura to be extra crisp and if you want them to stay crisp a little longer than [...]

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