Camaron Rebosado

Camaron Rebosado

  • 3/4 pound large shrimps (prawns), peeled and black vein cleaned out but tail in tacked
  • 2 teaspoons calamasi (lime) juice
  • Salt and pepper to taste

  1. Marinate shrimps in salt, pepper and calamansi juice. Set aside.

Sweet and Sour Sauce:
  • 2 cups pineapple juice
  • 2 teaspoon sugar
  • 3 tablespoons banana catchup
  • 2 teaspoons hot sauce
  • 1/2 teaspoon salt
  • 3 teaspoons cornstarch diluted in 1 tablespoon of water
  1. In a sauce pot, mix pineapple juice, sugar, catsup, hot sauce and salt.
  2. Bring to a boil and add cornstarch mixture, thicken.

  • 2 eggs
  • 3 tablespoons corn flour
  • 3 tablespoons plain flour
  • Salt and pepper to taste
  1. Mix all batter ingredients until smooth.
  2. Dip shrimps in this dough and drop one by one in boiling oil.
Note: If you want doublesize shrimps, after cooking halfway, dip again in dough (hold shrimps by the tail while dipping) and fry until golden and crispy.
Serve with Sweet and Sour Sauce or soy sauce with calamansi juice.

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