I am having self-imposed vacation for 4 days starting today. It’s the Lenten Season and though we really don’t observe Lent as we should by tradition, we do have no-meat Fridays. Oh we started early. Last Monday we had delicious, succulent shrimps… would you call it a sacrifice?
1 tbsp of sugar
1/2 cup of Sprite
Salt and pepper
4 tbsp of crushed garlic
Cut the shrimps’ antennae. Cut along the shrimp back from head to tail and devein. Rinse and pat dry. Mix the shrimps with the above ingredients and marinate overnight.
Drain the shrimps. Heat oil until smoking hot. Deep-fry the shrimps for about 2 to 3 minutes or until crispy. Drain on paper towels. Fry in batches.
I am not a professional cook. My only claim to having a culinary background is a short stint as my dadâ€™s teen â€˜sous chefâ€™ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard â€˜turo-turoâ€™ 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.
4 thoughts on “Deep-Fried & Shrimp-ly Delicious!”
Nope! Not a sacrifice but more like a feast! Hehehehhe
Oooh! I WANT this!
It’s not a sacrifice it’s luxury (lol)