Camaron Rebosado
Camaron Rebosado is deep fried battered shrimp.
Servings 18
Calories 95kcal
Ingredients
Shrimp Ingredients
- 18 pieces large shrimps peeled, deveined & with tail on
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 tablespoon parsley flakes optional
Batter
- 1 egg
- ¼ cup ice cold water
- ¾ cup all-purpose flour
- ½ cup corn starch
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 tablespoon parsley flakes optional
Other ingredients
- 4 cups Vegetable or canola oil for frying
- 1 cup panko
Instructions
- Peel shrimp and leave the tail on. Slit the back and devein. Note: If you want shrimp to stay straight make a couple incisions on the stomach side.
- Season both sides of shrimp with salt, garlic powder, ground pepper and dried parsley flakes. Cover with saran wrap and place in the fridge for an hour or so. Parsley is optional.
- After an hour start preparing the batter.
- In a bowl, combine flour, cornstarch and ice cold water. Blend lightly.
- Add egg, garlic powder, salt, ground pepper and parsley flakes (optional). Mix.
- Batter’s consistency should not be too thick but not runny. Don’t over mix. Batter should be a bit lumpy.
- Note: Different brands of flour and cornstarch might yield different consistency. It’s a matter of adding a little bit more flour, cornstarch or ice cold water to achieve the right batter consistency.
- Heat oil at 350 degrees F in a deep pan or deep fryer.
- Pick shrimp by the tail, dip shrimp body in batter and lightly roll in panko .
- Fry until golden and crispy. Do not overcrowd shrimp to achieve crispy coating.
- Transfer to a plate lined with paper towel to absorb extra oil.
- Serve while hot with a side of ketchup, sweet and sour sauce or chili sauce. Enjoy!
Notes
Use fresh oil when frying shrimp to avoid dark spots.
Nutrition
Calories: 95kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Cholesterol: 11mg | Sodium: 231mg | Potassium: 23mg | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 0.5mg