If you’ve visited Kawaling Pinoy often enough, you probably have read here already how I am partial to all things seafood. I do eat chicken, pork and less regularly, beef but I am really happiest with harvests from the sea. The unpretentious halabos na hipon paired with a steaming bowl of white rice is my idea of a great weeknight meal. When I am entertaining guests, crispy tahong, nilasing na hipon and these camaron rebosado are my favorite ways to please the crowd.
Camaron Rebosado
Prep time
Cook time
Total time
Yield: 4 Servings
Ingredients
- 1 pound (16 to 20 pieces) large shrimp
- 1 tablespoon lemon or calamansi juice
- ¼ teaspoon pepper
- 1-1/2 teaspoons salt
- ¼ cup ice cold water
- 1 egg
- ½ cup flour
- ½ cup corn starch
- oil
Instructions
- Peel shrimps leaving the tail sections intact. Using a knife, make a shallow incision down the back of each shrimp. Pull out intestinal tract and discard. In a small bowl, combine shrimp, lemon juice, pepper and ½ teaspoon of the salt. Marinate in the refrigerator for about 10 minutes.
- In a large bowl, whisk together water and egg. Add flour, cornstarch and the remaining 1 teaspoon of the salt. Whisk together into a smooth batter.
- In a large pan over medium heat, heat about 2 inches oil.
- Drain shrimps from marinade. Holding by the tail, dip shrimps one at a time in batter to fully coat. Drop into the hot oil and cook for about 2 to 3 minutes or until golden and crisp. Cook in batches as needed. With a slotted spoon, remove from pan and drain on a wire rack set over a baking sheet. Serve immediately with sweet and sour sauce or banana ketchup.
Notes
The oil is hot enough and ready for frying when a cube of bread tossed in browns in 1 minute.
Can I use water without ice?
I suppose you could but I find the cold water to help with the texture of the fried batter.