This is what I normally do if I have left-over steamed shrimps. Super easy and simple without the thick breading, which explains the lack of flour in this recipe. You could also use the same recipe using uncooked shrimps marinated in salt and pepper or whatever you want in them.
Breaded Shrimps
Author: Iska
Recipe type: Appetizer
Prep time:
Cook time:
Total time:
Serves: 3-4
Ingredients
- 1 kilo shrimps, peeled and deveined
- 1 Egg, beaten and season with salt & pepper
- (More eggs depending on quantity of shrimps)
- Dry bread crumbs
Instructions
- You need 2 plates; one for the egg mixture and one for bread crumbs. Position them next to your frying pan, the plate of bread crumbs in between.
- Heat oil in a deep fryer. Dip shrimp in egg mixture, then coat with bread crumbs. Fry in hot oil. Cook approximately 3 to 4 minutes or until golden brown. Drain on paper towels and serve with ketchup, tartar sauce or whatever floats your boat. Enjoy!
An entry for Lasang Pinoy, Sundays. Left-Over.
I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.
My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.
Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.
My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.
Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.
YUM. crispy to eat everything. the head too
e sis! when can we get a hold of the inafamous Brunei garlic prawns? tama ba? but this reminds me of those! and those days!:)
cess last blog post..Lasang Pinoy, Sundays: left-over
this is very popular in our house! i think dipping in garlic aioli would float my boat ;p
happy new year din iska dear!
stels last blog post..welcome back, comments! and all about NYC
That’S a great idea you shared! Since my kids love crispy and crunchy foods. Enjoy your week!
I only reheat my left over steamed shrimp. I’ll try this next time.
Lynns last blog post..Ube Jam
Doesn’t look the least bit “recycled” if you ask me! Thanks for the yummy tip!
Pinkys last blog post..LaPiS: Left-Overs
Hmmmm… a very nice revamp for the normal steamed shrimp. Mukhang masarap.
My LaPiS post is here. Happy Sunday!
FoodieJenns last blog post..Fish Lumpia
i love this one than the usual halabos
Here is Mine
magandang araw ka-lasa-ista
Salamat sa pagbisita
Jays last blog post..La.Pi.S #31: Left-Overs
Thanks all for dropping by!
Love this all crunchy and Dexie is right, you can eat everything, heads and all!
Naku Iska, pati ulo, hindi ko patatawarain kapag ganito kalutong na shrimps..yummy!
salamat sa dalaw
yum! ubos lahat – heads and all!
thanks for sharing the recipe!
maiylahs last blog post..Lasang Pinoy, Sundays: left-over
walang natitira sa steamed shrimps namin!:D your breaded shrimps look scrumptious!
luna mirandas last blog post..Lasang Pinoy: leftover
yummy!! perfect with lots of vinegar
Cookies last blog post..LaPis : Leftovers
Mouth-watering picture. I will try making them this week. YUM
Ooh! Shrimp – crunchy, crunchy shrimp!
Midges last blog post..Not Quite a Whale of a Tail
we love shrimps so much that we don’t ever have leftovers if we have steamed shrimps or however way they are cooked. hee hee. i haven’t tried frying shrimps in dry bread crambs. i usually cook camaron rebosado or fry the shrimps using the japanese (panko?) bread crumbs.
Munchkin Mommys last blog post..WS #41: Sweet and Sour Fish
Haha! Totoo nga, bihira nga na may leftovers pag shrimps ang ulam…
Naku, you can never go wrong with shrimps… kahit anong luto sure hit. Your version looks really good… usually nasanay ako doon sa may mga thick breading, pero yours looks equally as good, if not better.
Clicking Aways last blog post..LaPiS 022 – Left Overs
hmnn.. this is so good. my hubby likes coconut shrimps – i use panko bread crumbs (japanese) and mix it with sweetened coconut shreds. And then fry as is…
Jescels last blog post..Whole Wheat Fruity Breakfast Muffins – Lasang Pinoy Sundays