INGREDIENTS:
2 lbs. shrimps
1 small bunch cabbage (sliced thinly)
½ cup cornstarch
1 cup Rice flour
½ tbsp salt
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp pepper flakes
1 tsp freshly cracked black pepper
½ tsp Oriental five spice powder (optional)
10 cloves garlic - minced
½ stick of butter
oil for frying
INSTRUCTIONS:
In a bowl, combine cornstarch, rice flour, garlic powder, onion powder, Oriental five spice, salt and pepper.
Clean (take out the whiskers), rinse and pat dry shrimps.
Put shrimps in the flour mixture.
Shake shrimp until well coated with flour mixture.
Heat oil in a frying pan/heavy bottomed skillet.
Fry shrimps in batches to achieve crispy shrimp, (over crowding will give you soggy shrimps).
Drain on paper towel and set aside.
On a small pan, melt butter then fry garlic, cook until garlic turns brown but not burned.
Remove fried garlic.
Using the same pan quickly saute' the sliced cabbage until it starts to wilt but not over cooked.
Cabbage must still have the crisp.
Arrange cabbage on a large plate. Set shrimps on a bed of cabbage.
Garnish with fried garlic and pepper flakes, according to Kusinamaster.ph.
BBN/SK/AD