Camaron Rebosado

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.

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4 from 2 votes

Camaron Rebosado

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Servings: 4 Servings

Author: Lalaine Manalo

Ingredients

• 1 pound 16 to 20 pieces large shrimp1 pound 16 to 20 pieces large shrimp
• 1 tablespoon lemon or calamansi juice1 tablespoon lemon or calamansi juice
• 1/4 teaspoon pepper1/4 teaspoon pepper
• 1-1/2 teaspoons salt1-1/2 teaspoons salt
• 1/4 cup ice cold water1/4 cup ice cold water
• 1 egg1 egg
• 1/2 cup flour1/2 cup flour
• 1/2 cup corn starch1/2 cup corn starch
• oiloil

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.
  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 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.
  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.
  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.

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