My daughter and I share a deep love for food. One of our favorite activities together is trying out new restaurants and re-visiting favorite ones. She’s down from Northern California for my birthday week and we’ve spent the last few days eating to our hearts’ content. Sigh, bye waist.
Yesterday’s lunch out was at a popular Filipino restaurant in the city of Artesia. As we’ve been a regular here for many years and have always enjoyed their ginataang gulay, binagoongan baboy, pancit guisado and crispy pata, we ordered without checking their menu list. While we were waiting for our food, I leisurely browsed the menu to find recipe inspirations and ideas for the blog. The list was mostly the usual Filipino fare, nothing out of the ordinary that I haven’t tried before or haven’t cooked myself. Except one item: Shrimp-charon! I was intrigued and wanted to try the dish but the amount of food we ordered was already more than two people can consume. I had to pass. Instead, I flagged down the waiter and asked what shrimp-charon was. Breaded and deep-fried shrimps, he answered. Breaded and deep-fried? Easy enough to replicate at home.
Guys, a few things to note for best results:
- Temperature, temperature, temperature! The right temperature is crucial to the success of any fried foods. Make sure the oil is hot enough so the breading crisps quickly and doesn’t fall apart. If you have a thermometer, check to make sure oil is at 350 F. If you don’t have a thermometer, insert a wooden stick into the oil. The oil should be bubbling around the stick. Do not overcrowd pan, fry in batches depending on the size of your cooking vessel. Make sure to heat oil back to 350 F before adding the next batch.
- Again, my favorite breading mix–>flour and cornstarch! So light yet so crispy!
- Pat the shrimps dry so the breading adheres well. I used small size shrimps (71/90) to get a better shrimp and breading ratio.
- Don’t drain on paper towels as the paper towels absorb steam, turning deep-fried foods soggy. Instead, drain shrimps on a wire rack set over a baking sheet (to catch oil drips).
- You can season these anyway you like but I especially love them with a sprinkling of chili powder and a spritz of lime juice.
- 1 pound (71/90 count) small shrimps, peeled
- ¾ cup flour
- ¼ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 2 eggs
- 2 tablespoons milk
- 1 teaspoon hot sauce
- canola oil
- Rinse shrimps under cold running water and pat dry.
- On a shallow plate, combine flour, cornstarch, salt, pepper, paprika and garlic powder. Stir until evenly dispersed.
- In a large bowl, combine eggs, milk and hot sauce. Whisk until well blended and frothy.
- In a deep, wide skillet over medium heat, heat about 3 inches deep of oil.
- Working in batches, lightly dredge shrimps in flour mixture, shaking off excess. Dip in egg mixture and then dredge again in flour mixture, patting down flour onto shrimps. Gently add into hot oil one by one (to prevent clumping) and deep-fry, turning as needed, for about 3 to 5 minutes or until golden and crisp. With a slotted spoon, remove from pan and drain on a wire rack set over a baking sheet. Season with chili powder and drizzle with lime juice, if desired. Serve immediately.