Tuesday, September 12, 2006
Kropeck From Shrimp Heads
* 1 kilo shrimp heads (blanched)
* 1/2 kilo rice
* 2 tbsp. salt
* pinch of black pepper
* 1 tbsp. vetsin
* 5 tbsp. limewater (prepared by dissolving 1 tbsp. lime in 1 cup water)
1. Soak rice in water overnight. Then grind together with the shrimp heads, which were previously blanched. The ground mixture should be very fine. Mix salt, vetsin, limewater, and black pepper for flavoring.
2. Pour the mixture into a greased pan -- an aluminum pie plate can serve the purpose. Steam for two or three minutes. Then slice into desired sizes. Dry the kropeck under the sun for one to two days until it turns brittle. Finally, fry the dried kropeck.
SOURCE: Sorsogon LGU
Small & Medium Business Food Products
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