Lumpiang Camaron Rebosado Recipe

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Lumpiang Camaron Rebosado Recipe Preparation Time 15 Cooking Time 35 Serving Size 10 Ingredients: 400 g pork, ground 3/4 Tbsp onion, red, finely chopped 1/3 cup carrot, finely chopped 1/3 cup singkamas, finely chopped 1/3 cup kinchay, finely chopped, packed 3/4 cup soy sauce 1/4 tsp salt 1/8 tsp pepper, black 2 pcs egg 400 g lumpia wrapper, cut in half 400 g shrimp, heads removed, peeled with tail on 1/4 cup flour, all-purpose, dissolved in 1/3 cup water 1 cup oil, for frying FOR THE SAUCE 3 pouches DEL MONTE Filipino Style Tomato Sauce (200g) 2 cans DEL MONTE Pineapple Tidbits (227g), drained, reserve syrup 1 1/2 Tbsp siling labuyo, chopped Preparation: 1. Combine ground pork, onions, carrots, singkamas and kinchay. Mix well. Season with soy sauce, salt & pepper. Add the eggs and mix until ingredients are well combined. Set aside. 2. Get half of the lumpia wrapper, put 1/2 Tbsp of the mixture, top with suahe and 1/2 Tbsp of the mixture again, to cover the shrimp. To roll, place the tail of the shrimp hanging out of the straight end of wrapper. Fold the rounded end over and roll. Make sure to expose the tail of shrimp. Seal with flour and water mixture. Repeat process for the remaining ingredients. 3. Deep-fry camaron. Drain excess oil and set aside. Serve with sauce and pineapples on the side. 4. To make the sauce: simmer tomato sauce and reserved syrup. Add labuyo. Simmer until thick. Chef's Tip To keep the tail on the shrimp even after cooking, keep the last two segments of the shell nearest the tail. Lusog Notes This recipe provides protein that is needed by the human body for growth and maintenance. It also has iron that helps form hemoglobin that transports and holds oxygen in the body. Cooking Skills Needed Deep Frying Draining Mixing Peeling Simmering Dissolving Cooking Tools Knife Tongs Casserole Pot Measuring Cups Chopping Board Spatula Measuring Spoon © Copyright 2021 Del Monte Phillipines, Inc..

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Venia’s Kitchen MENU 02 Appetizers / Salad 03 Soup 04 Pork 05 Chicken 06 Beef / Noodles & Pasta 07 Seafood 08 Vegetables / Rice 09 Cereals / Bread / Pastries 10 Pizza / Sandwiches 11 Eggs / Breakfast A la Carte 12 Desserts 13 Fruit Shakes & Juices 14 Softdrinks 15 Hot & Cold Beverages 15 Beer 16 Wine / Whisky / Rhum 17 Vodka / Gin / Tequila Appetizers Calamares 220 Fried buttered squid rings, fried until golden brown Camaron Rebosado 220 Deep fried buttered shrimp with sweet and sour sauce Chicken Fingers 220 Marinated chicken strips dipped in sweet and sour sauce Crispy Fried Shrimp 160 Shrimps deep fried coated with flour LRR Fried Pork Strips 160 Pork strips coated with camote flour; sizzled minced pork with onions French Fries 80 Potatoes deep fried Fried Button onions 100 Deep fried onions paired with white sauce Gambas 230 Sizzling shrimp in tomato sauce with garlic, salt, and pepper Salad Mixed Organic Vegetable Salad 100 A traditional Filipino dish of organic vegetables mixed with vinegar and ginger. Tossed Green Salad 160 Mixed lettuce with tomato and cucumber with a choice of Thousand Island dressing or Italian vinaigrette Shrimp Salad with mango strips 175 Fresh garden greens of lettuce, mixed with steamed shrimps, and mango strips Chef Salad 230 Fresh garden greens of lettuce, tomato, cucumber topped with cheese ham and grilled chicken breast with a choice of thousand island dressing or Italian vinaigrette 2 Soup Nilagang Baboy (Bas-oy) 260 Pork stew Nilagang Baka 260 A simple way of cooking beef soup with spices and leafy
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Php 1,595 Php 1,595 Php 1,760 Php 1,760 Php 1,650
A Yuletide Season Sit-down Menu Packages LUNCH AND DINNER PLATED SERVICE Comes with One Round of Iced Tea or Soda | Free flowing Coffee and Tea SET A SET B SET C PHP 1,595 PHP 1,595 PHP 1,650 PER PERSON PER PERSON PER PERSON SALAD SALAD SOUP ROASTED PANZANELLA SALAD TERIYAKI GLAZED CHICKEN SALAD WITH WARM SUIMONO SOUP CUCUMBER AND DAIKON NOODLES dashi broth and wakame SOUP TRUFFLED CREAM OF PUMPKIN SOUP SALAD AND CARROT SOUP CLEAR SHITAKE BROTH WITH DEEP FRIED PANKO GOAT’S WAKAME AND CARROT CHEESE SALAD ENTRÉE with minted spicy citrus dressing USDA BEEF MEDALLIONS WRAPPED IN ENTRÉE BACON WITH MALABARE SPINACH AND PRESSED PORK BELLY, GRILLED APPLES AND ENTRÉE DUCHESS POTATOES CHORIZO-PUMPKIN SAUCE GRILLED BUTTERFLIED FRESH WATER “ULANG” PRAWNS OR OR with squash mash, haricot vert and yuzu CHILI CHICKEN WITH GINGER AND SLOW COOKED SALMON, PICADILLIO SALSA hollandaise CORIANDER, BASMATI TURMERIC RICE AND WITH HARICOT VERT, AND BARBECUE GLAZE OR PICKLED VEGETABLES DESSERT PAN FRIED GLAZED BEEF DESSERT DEVIL’S CHOCOLATE WITH WITH POTATO CROQUETTE CALAMANSI CHEESE CAKE DRIED FRUITS crispy carrots, mirin-mushroom sauce DESSERT MATCHA CRÈME BRULEE FRESH FRUIT COCKTAIL SET D SET E SET F PHP 1,650 PHP 1,760 PHP 1,760 PER PERSON PER PERSON PER PERSON SOUP APPETIZER APPETIZER TOM YUM CAPPUCCINO GRILLED VEGETABLE STACK AND PESTO PRESSED FAUX GRAS WITH SHIITAKE prune sauce and smoked chicken liver SOUP SALAD DOME OF LOBSTER BISQUE SOUP CAMARON REBOSADO SHRIMPS DRIZZLED puff pastry and truffle SPICED PUMPKIN SOUP WITH PINEAPPLE BARBECUE VINAIGRETTE
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