Pan de sal and scrambled eggs with shrimp

Description

Manong Ken’s Carinderia, the virtual eatery serving culinary delights from the Philippines since 1996 on the Web is now on your iPhone! This lavishly photographed app features Filipino recipes – the familiar, regional and exotic as well as Filipino cooking practices, kitchen tools, food stories, and a listing and photos of Philippine fruits, vegetables, spices and ingredients. Included also is a Filipino food resource section – links to cookbooks, restaurants and grocery stores around the world and a photo- and recipe-sharing site designed exclusively for Manong Ken’s Carinderia.

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Fresh anchovy tempura!

A very nutritious snack or viand rich in polyunsaturated fatty acids, calicium and selenium and vitamins E and D. Fresh anchovies are always available in the Philippine market as they are one of the most common catches in Philippine seas. They may be available seasonally in Europe and North America.

Here in Chicago, I used a fish called smelt for this recipe. It is abundant in Lake Michigan in the months of March and April.

* 1 lb fresh anchovies
* batter
* cooking oil
* jalapeno peppers, clicked crosswise
* salt and pepper to taste

Tempura batter. This is the same tempura batter that I use for kwek kwek from 3yen.com with the addition of anatto to make if more Manila-street style.

In a bowl, mix
* 1 egg (beaten}
* 3/4 cup cold water (leave it in the freezer for 20-30 minutes)
* 2 ice cubes\n * 1 cup all purpose flour
* 1/4 teaspoon salt and pepper to taste
* a dash of annatto or atswete powder or oil to make it yellowish in color. Paprika can also substitute. Use immediately batter immediately.

Heat oil in frying pan. Dip each anchovy in the batter in hot oil. Use chopsticks to dip and drop into the oil. Fry until batter is golden brown. Remove dilis and place on paper towels to remove excess oil. Cool. Sprinkle with salt and pepper and serve with sliced jalapeno peppers garnishing and a spiced vinegar or lemon juice with patis dip.