Thursday, 8 March 2012

CAMARON REBOSADO (PRAWNS IN BATTER)



When I was growing up, eating out meant dining in a Chinese or Filipino restaurant. Western food such as burgers and pizza weren't unknown but the famous franchises haven't reached the Philippines then. In the pre-fastfood days, dining out was a very different experience. Memories of being a child, all dressed up for a dinner out with the whole family, comes to mind and brings a smile to my face. There were no self-service restaurants. Being served well, even in ordinary restaurants, is part of the dining out package.


In those days, Chinese restaurants in the Philippines had Spanish menus. Strange as it sounds, there is a very logical explanation. The Philippines was occupied by Spain for a very long time and a lot of people spoke Spanish in those days. This dish is in every Chinese restaurant's menu and is one of my family's favourites.

Camaron rebosado is simply prawns in batter. It is similar to tempura but the batter is fluffier. The batter tends to soften as it cools. I used egg whites instead of whole eggs and fried them twice to retain its crispness longer. The end result was as I remembered it to be, but crispier. 



Ingredients:


1/2 kg. raw prawns, shelled and deveined
1 tbsp. light soy sauce
1 tsp. sesame oil
1/4 c. corn flour
2 egg whites 
1/2 c. plain flour
1/4 c. corn flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3/4 c. ice cold water
cooking oil


Method:


Make two slits on the inner curve of the prawns to prevent it from curling too much when frying. Season with light soy sauce and sesame oil and leave for 15 minutes. Pat dry and coat lightly with 1/4 c. of corn flour.


Prepare the batter. Beat the egg in a mixing bowl. Add the ice cold water, then the flour and the rest of the corn flour, baking powder, baking soda, salt and 2 tbsps. of cooking oil. Mix just until blended. 

Heat up enough oil to deep fry the prawns. When hot, dip each prawn briefly in batter and fry a few at a time. Fry on medium heat for 2-3 minutes until light brown. Transfer on kitchen paper lined trays and leave to cool. When cooled, re-heat the cooking oil and re-fry the prawns for 1 minute or until crispy and golden brown. Serve immediately with sweet and sour dipping sauce (recipe here).

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12 comments:

  1. I must try this immediately! The dipping sauce sounds really good as well! Yumm!

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  2. this looks wonderful deliciously done

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  3. This is one of my favorite dish especially with banana ketchup. Beautiful photos, Adora.

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  4. You made me smile with the reference of having to dress up to go out to dinner. I had totally forgotten that we used to when going to 'real' restaurants. This looks amazing. It's been pinned to my 'gotta make this' wall!

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    1. It was fun dressing up for dinner, even as a kid. Thanks for pinning.

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  5. Anything with prawns and I'm in! Your pictures are lovely.

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  6. That looks so delicious! I <3 prawns! And these prawns look amazing... the sauce sounds like the perfect accompaniment :) Thanks for sharing!

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  7. It is a shame that people do not still do the dress up out to dinner thing with the family. The only time I see it is when people are on a date or eating after church these days.
    Anyhow your dish here does look tasty. I love prawns and you have paired them well with that wonderful sweet and sour sauce. I could eat quite of few of them-yum! Awesome pictures as usual-well done.

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    1. Thanks, Tina. It wouldn't hurt to dress up. Glamour should make comeback.

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  8. This makes me want to dress up for dinner like the old days. No one does that any more. You go to restaurants and everyone is in jeans. This is a wonderful dish. Mini-me is allergic so we never have seafood but I grew up on it.

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  9. I absolutely LOVE prawns like this and I really like that you used some sesame oil which gives so much great flavor to food.

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  10. Hi Adora! Oh I love prawn dish, and this one looks so delicious with thick batter around it. Your sweet & sour sauce looks lovely. I am such a sucker for deep fried food. If I was allowed I can eat it pretty much every day... So this one is very tempting!

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