If you like shrimp, Camaron Rebosado is a perfect dish that is very simple to prepare. Some people like using large shrimp and some prefer the medium size. My preference depends on what I am serving Camaron Rebosado for. If I am cooking it as a family meal, I would use the large-sized shrimp and If I am serving them as appetizers, I would use medium. By the way, if you are serving Camaron Rebosado your appetizer. . . don’t forget the Piña Colada.
1 lb or about 500 grams medium or large shrimp
1 teaspoon salt
1 1/2 teaspoon Sesame oil
1 cup Vegetable Oil
2 Green Onion – finely chopped for garnishing
Sweet Chili Sauce or Mafran Banana Ketchup as dipping sauce
Slices of lime.
1 cup chilled Shrimp Broth
1 cup + 1/4 cup Flour
1/4 cup Cornstarch
1 teaspoon Salt
Peel the shrimp and take off its heads.
Place all the peeled shrimp in a bowl.
Devein shrimp, add salt and sesame oil, mix then set aside. (See video on how to prepare shrimp).
Put all the heads and shells in a small sauce pan.
Add 2 cups water.
Place sauce pan on medium-high heat and let it boil.
Once boiling, turn heat to low and let it simmer for about 5 minutes.
Turn off the heat and set the sauce pan aside.
Transfer broth to a bowl using a strainer.
Discard all the heads and shells.
Chill the shrimp broth by placing it in the freezer (but don’t freeze).
Once chilled, add 1 cup of flour, 1/4 cup cornstarch, and salt.
Mix with a whisk until completely dissolved then set aside.
Add 1/4 cup of flour in a small bowl then set aside.
Place small frying pan on medium heat.
Add vegetable oil.
Using the shrimp’s tail as handle, place shrimp in the bowl of flour to coat.
After coating with flour, dip shrimp in the batter.
Again, using the tail as handle, carefully place shrimp in hot oil to fry.
Fry in batch of 5 shrimp only.
Fry until golden brown.
Place on a plate lined with absorbent napkin.
Repeat the process until you fried all the shrimp.
Squirt a little lime then serve right away while they are crispy.