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 Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 4 Servings
Ingredients
- 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
- 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 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.
Notes
The oil is hot enough and ready for frying when a cube of bread tossed in browns in 1 minute.
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy
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.