One dish that will always remind me of my nieces and nephew back home is Camaron Rebosado. Next to sweet and sour pork, this is one of their favorite dishes to order whenever we go out for Chinese food. I tried to impress my Mom by making some for her when she visited us a couple of months ago. And I did get her seal of approval. Hahaha! That always means a lot to me. ;)
I don’t make the sweet and sour dipping sauce from scratch. I buy the bottled one from the Asian store. But if you happen to be a make from scratch purist, I’m including a recipe for the sweet and sour sauce as well. :)
- 1 kilo long shrimps (pealed and deveined; leave the tail
- pinch of salt and pepper
- 2 teaspoons calamansi juice
For the batter:
- 2 whole eggs (slightly beaten)
- 1 cup cold water (this varies)
- 2 cups all purpose flour
- 2 teaspoons baking powder
Sweet & Sour Sauce :
- 2 cups pineapple juice
- 2 teaspoons sugar
- 2 tablespoons banana catsup
- 2 teaspoons hot sauce
- salt to taste
- 3 teaspoons cornstarch diluted in 1 tablespoon of water
- Cut not-so-deep slits on the body of the shrimp to keep them straight during frying.
- Marinate shrimps in slate & pepper and calamansi.
- In a bowl, mix water and egg. Add in baking powder, flour and salt. Mix well.
- In a deep fryer, heat oil.
- Dip shrimps in batter, let drip and deep fry in hot cooking oil until golden and crispy.
- In a sauce pot, mix pineapple juice, sugar, catsup, hot sauce and salt.
- Bring to a boil and add cornstarch mixture, thicken.
- Serve shrimp with sweet & sour sauce….and hot rice! :)
Obviously, I didn’t follow #1. The shrimps are all curled up. :P I hope to make these for my nieces and nephew the very first chance I get…or I’ll just take them to the nearest Chinese restaurant. Hee hee! :)