Camaron Rebosado (Deep Fried Battered Prawns)
. medium-sized tiger prawns
ice cold water
Oil for frying
Shell and devein prawns, leaving tails on. Sprinkle with salt and lemon juice. Set aside.
In a large bowl, sift flour, baking powder, salt and pepper together. In another bowl, combine egg with cold water. Gradually add to the flour mixture, stirring to form a smooth paste.
Put oil in a deep pan to a depth of 3 inches and heat to 375°F.
Holding prawns by the tail, dip in a batter and deep fry a few pieces at a time 3-4 minutes or until golden brown. Drain on paper towels.
Serve with sweet and sour sauce or ketchup. For the Sweet and Sour Sauce recipe,
This recipe was adapted from the cookbook “Filipino Cooking Here & Abroad”