|© Fresha-licious : Camaron Rebosado|
Since we’ve been avoiding red meat because of my problematic gut, I settle for chicken, egg, fish, freshwater shells and fishes, and some seafood like shrimp for our protein source, from animals.. Though I usually get hives (uticaria) when I eat shrimps, I still continue eating it. All I need to do is to take anti-histamine tablets before eating. And if the hives still worsen, I take a stronger antihistamine J
Camaron Rebosado is The Filipino’s take on battered shrimps. I’ve been cooking tempura as it is one of my favorite but this is the first time I cooked camaron rebosado. Different cuisines have their own version of battered shrimps, there’s the Chinese battered shrimps, the Japanese tempura, etc. The difference I believe lies on the cooking style and the batter. The batter for the cameron rebosado is thicker as compared to tempura
Here’s my own version of CAMARON REBOSADO
Shrimps, deveined and deshelled – 25 pieces
Lemon juice from 2 fruits
Canola oil for frying
Ground black pepper
All Purpose Flour – 10 tbsp
Egg – 1 large
Salt (low Sodium- 53%) – 1 tsp
Magi Magic Sarap – 1 tsp
Ground Black Pepper – dash
Water – 12 tbsp
Baking powder – dash
1. Marinade shrimp in lemon juice for at least an hour.
2. Heat oil in a frying pan. Pour oil enough for deep frying the shrimps
3. Whisk together all the ingredients for the batter and set aside.
4. Drain and dredge shrimps with salt and ground black pepper
5. Dip dredged shrimp in the batter and drop in the hot oil and deep fry until both sides are golden brown. Repeat the same for all the shrimps
Make sure that you don’t over-fry the battered shrimp as it will render the shrimp dry and rubbery.
I didn’t have time to make my own sweet chili sauce. Good thing we always have Thai sweet chili sauce in the cupboard. I enjoyed this camaron rebosado with my steamed wholegrain red rice and some sliced ripe tomatoes
© Fresha-licious (23May2012)