Camaron Rebusado with Garlic Herbed Mayonnaise

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500g shrimp, peeled and deveined

1 piece lemon

8 tablespoons flour

1 tablespoon cornstarch

1 teaspoon salt

¼ teaspoon pepper

2 pieces eggs, beaten

1 tablespoon fresh milk

3 cups Jolly Claro Palm Oil

½ cup mayonnaise

2 tablespoon finely chopped parsley

1 tablespoon garlic

salt and pepper





1. Marinate the shrimp in lemon juice for 30 minutes.

2. Combine flour, cornstarch, salt and pepper in a mixing bowl then mix well.

3. Add the eggs and milk stir until all the ingredients are well distributed.

4. Heat a pan and pour-in the cooking oil.

5. When the Jolly Claro Palm Oil is hot enough, dip a piece of shrimp in the batter (leave the tail uncovered) then deep-fry until the color of the outer part turns dark yellow and the texture becomes crispy.

6. Remove from the pan or fryer then place in a plate with paper towel. Serve with garlic mayonnaise.

7. To make the mayonnaise: Whisk together all the mayonnaise ingredients until combined. Serve with the camaron rebusado.



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