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.
- 1 pound 16 to 20 pieces large shrimp
- 1 tablespoon lemon or calamansi juice
- 1/4 teaspoon pepper
- 1-1/2 teaspoons salt
- 1/4 cup ice cold water
- 1 egg
- 1/2 cup flour
- 1/2 cup corn starch
- 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 1/2 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.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”