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Saturday, April 17, 2010

Camaron Rebusado

 The shrimp tempura of the Philippines. Deep fried battered shrimps served with sweet chili sauce. This is one of my all time favorite shrimp dish.




Ingredients:
1/2 kilo shrimps
calamansi juice
salt

For the batter:
1/2 cup all-purpose flour
1/2 cup cornstarch
2 eggs (medium size)
1 tsp baking powder
1/4 tsp baking soda
1/4 cup water

Procedure:
Wash and unshell shrimps. Remove head but leave tail intact. Cut a slit on the back. Marinate in salt, and a few drops of calamansi juice. Set aside.

Mix all batter ingredients until smooth.

Dip shrimps in this dough and drop one by one in boiling oil. If you want ‘double-size’ shrimps, after cooking halfway, dip again in dought and fry. Hold shrimps by the tail while dipping (first step) to be able to to take it out in oil and coat again with dough.

Serve with sweet sour sauce or soy sauce with calamansi juice.


Sweet & Sour Sauce

Ingredients:
1/4 cup sugar
1/8 cup ketchup
1/4 cup vinegar
1 tbsp cornflour dissolved in 1/2 cup water
dash of salt

Procedure:
Blend sugar, salt, ketchup and vinegar in a saucepan. Bring to a simmer over low heat. Stir in the cornflour mixture. Continue simmering until sauce is thick, stirring occasionally.

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