Camaron Rebosado
Camaron Rebosado is a Filipino dish made of large shrimp dipped in batter and deep-fried to golden perfection. Delicious as an appetizer or main dish with your favorite dipping sauce!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 pound (16 to 20 pieces) large shrimp
- canola oil
- 1/4 teaspoon pepper
- 1/2 cup ice cold water
- 1 egg
- 1/4 cup cornstarch
Instructions
- 1
In a large bowl, sift flour, cornstarch, and 3/4 teaspoon salt. Chill in the refrigerator for at least 4 hours or overnight for best results.
- 2
Peel shrimps leaving the tail sections intact. Using a knife, make a shallow incision down the back of each shrimp. Pull out the intestinal tract and discard.
- 3
In a bowl, combine shrimp, pepper, and the remaining 1/4 teaspoon of salt. Marinate in the refrigerator for about 10 minutes.
- 4
In a large pan over medium heat, heat about 2 inches oil to 350 F.
- 5
Drain shrimp well and pat dry.
- 6
In a large bowl, whisk together egg and ice-cold water until there are no streaks of egg white.
- 7
Remove the bowl of flour mixture from the refrigerator when ready to use. Add the egg-water mixture to the flour and gently mix until just moistened, leaving a few lumps of flour.
- 8
Holding by the tail, dip shrimp one at a time in cornstarch, shaking off excess, and then in the batter to fully coat.
- 9
Drop into the hot oil and cook for 2 to 3 minutes or until golden and crisp. Cook in batches as needed.
- 10
With a slotted spoon, remove from the pan and drain on a wire rack set over a baking sheet.
- 11
Serve immediately with sweet and sour sauce or banana ketchup.