Camaron Rebosado or battered shrimp are individually hand-dipped in an authentic Filipino style batter that fried up golden and crispy from your stove. Can be serve with plain ketchup or sweet and spicy dipping.
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Amount Per Serving
Calories from Fat 20
% Daily Value *
Total Fat 2g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Total Carbohydrates 13g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 Lbs (16-20 pcs.) prawn
- 3/4 Cup all purpose flour
- ½ Tsp. baking powder
- ¼ Tsp. salt
- 1 Egg yolk
- 200 Ml ice water
- 2 Ice cubes
- Pull off the head and the outer shell. Keep the last segment of shell and the tail tip on.
- Cut a slight slits on the body of the shrimp and season with salt.
- Insert toothpick from the neck to the tail of the shrimp (optional, to make the shrimp straight)
- Start heating the oil when you are almost done with the shrimp.
- Beat egg yolk gently and add iced water and 2 ice cubes.
- Combine the flour, salt and baking powder, mix well and sift.
- Pour the egg mixture into flour mixture. Mix but only circulate around the bowl.
- Roll the shrimp in corn starch and dip in batter several times.
- Deep fry for about 2-3 minutes or until brown, place the shrimp on a wire rack or paper towel.
- Keep in mind the more shrimp you have in the pot the cooler the oil temperature will be.
- You can check the temperature by dropping a small amount of batter, when you see small bubbles around the batter , it’s ready for deep frying
- Between batches, use the mesh sieve to scoop excess crumbs floating in the oil.
- Make sure shrimp is completely covered by the batter.
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