Camaron rebosado
Camaron rebosado is a delicious dish that originates from the Philippines. It typically consists of breaded and deep-fried shrimp, which are served with a dipping sauce. The shrimp are usually coated in a light batter made from flour and cornstarch, giving them a crispy exterior while keeping the inside tender and juicy. It is often enjoyed as an appetizer or as part of a main course.
Ingredients
- 1 pound large shrimp peeled and deveined
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup cold water
- 1 egg beaten
- Cooking oil for deep frying
- Dipping sauce of your choice (e.g., sweet chili sauce or vinegar with garlic)
Instructions
- In a bowl, combine the flour, cornstarch, baking powder, salt, and black pepper.
- Gradually add the cold water to the dry ingredients, while continuously stirring, until you achieve a smooth batter-like consistency.
- Dip each shrimp into the beaten egg, then coat it evenly with the batter mixture. Set aside.
- Heat enough cooking oil in a deep pot or frying pan to fully submerge the shrimp.
- Once the oil is hot, carefully add the battered shrimp in batches, making sure not to overcrowd the pan.
- Fry the shrimp for about 2-3 minutes, or until they turn golden brown and crispy. Flip them halfway through to ensure even cooking.
- Using a slotted spoon or tongs, remove the fried shrimp from the oil and place them on a plate lined with paper towels to drain excess oil.
- Repeat the frying process with the remaining shrimp.
- Serve the Camaron rebosado hot with your preferred dipping sauce on the side.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 272kcal (14%)Carbohydrates: 40g (13%)Protein: 20g (40%)Fat: 3g (5%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 184mg (61%)Sodium: 1056mg (46%)Potassium: 179mg (5%)Fiber: 1g (4%)Sugar: 0.1gVitamin A: 264IU (5%)Calcium: 132mg (13%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
