Camaron rebosado
Camaron rebosado is deceptively simple to make. But with the correct ingredients in the right proportions, you can't go wrong.Forget iced water. This is not tempura. Avoid overseasoning the shrimps. You want to savor their natural flavor and not drown them with too many herbs and spices.
Ingredients
- 12 to 15 large shrimps cleaned and deveined with the tails left on
- 1 ½ teaspoons refined salt
- ¼ teaspoon ground black pepper
- 6 tablespoons potato starch divided
- 1 medium egg
- cooking oil for deep frying
Dipping sauce
- 4 tablespoons fish sauce
- 4 tablespoons calamansi juice or lime or lemon juice
- 4 tablespoons white sugar
- 4 generous pinches chopped garlic
- 4 generous pinches chopped chilies
Instructions
- Arrange the shrimps on a plate lined with paper towels. Cover with more paper towels and press lightly to remove surface moisture.
- Dump the shrimps into a mixing bowl, add the salt and pepper and mix well. Sprinkle in a tablespoon of starch. Toss to coat each piece well.
- Beat the egg until frothy then whisk in the remaing potato starch.
- In a frying pan, heat enough cooking oil to reach a depth of at least two inches.
- Holding a shrimp by the tail, dip in the batter then carefully slide into the hot oil. Repeat with the remaining shrimps.
- Cook for two minutes over high heat then turn over the shrimps and cook for another minute.
- Drain the fried shrimps on paper towels.
- Mix together all the ingredients for the dipping sauce and serve with the shrimps.
Notes
This is an updated version of my camaron rebosado recipe published in April 29, 2009.