Camaron Rebosado

Ingredients

Sweet and sour sauce

1 cup

Cooking oil

for deep frying

Cold water

1 cup

Salt

1/2 teaspoon

Baking powder

1 teaspoon

Cornstarch

1/2 cup

All-purpose flour

1 cup

Egg

1, beaten

Shrimp

1 pound, peeled and deveined

Instructions

1. In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Mix well to ensure all dry ingredients are evenly distributed.
2. Gradually add the cold water to the dry mixture while stirring continuously until a smooth batter forms. The consistency should be thick enough to coat the shrimp but still pourable.
3. Dip each shrimp into the beaten egg, allowing any excess to drip off, then coat it thoroughly with the batter. Ensure each shrimp is well covered for optimal crispiness.
4. In a deep pan or pot, heat enough cooking oil over medium heat until it reaches 350°F (175°C). To test if the oil is ready, drop a small amount of batter into the oil; it should sizzle immediately.
5. Carefully place the battered shrimp into the hot oil in small batches, being cautious not to overcrowd the pan. Fry for about 2-3 minutes, or until the shrimp turn golden brown and crispy.
6. Once cooked, remove the shrimp from the oil using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
7. Serve the Camaron Rebosado hot, accompanied by sweet and sour sauce for dipping. Enjoy the crispy texture and delightful flavor combination!