Crispy Shrimp Adobo



  • 1 lb. Shrimp with head Intact
  • ¼ cup Datu Puti Vinegar
  • 2 tsp. minced Garlic
  • 2 tbsp. Dry Sherry or Rum
  • ¼ cup Datu Puti Soy Sauce
  • ½ tsp. Ground Black Pepper
  • ½ cup Cornstarch
  • ½ cup All-purpose Flour
  • 1 cup Cooking Oil
  • 5 pcs. Dried Bay Leaves
  • 1 tbsp. whole Peppercorn
  1. Combine Datu Puti vinegar, rum, minced garlic, Datu Puti soy sauce, and ground black pepper in a large bowl. Mix well.
  2. Combine flour and cornstarch. Mix well and then set aside.
  3. Put the shrimp in the same bowl. Marinade for atleast 30 minutes.
  4. Heat the cooking oil in a deep cooking pot.
  5. Add the dried bay leaves and whole peppercorn in the hot oil.
  6. Separate the shrimp from the marinade and then dredge in the flour and cornstarch mixture.
  7. Deep fry the shrimp for about 5 to 7 minutes or until the texture becomes crisp.
  8. Set in a serving plate with paper towels to absorb excess oil.
  9. Serve with adobo dipping sauce (which is 2 parts vinegar and 1 part soy sauce with whole peppercorn and minced garlic).