Image via WikipediaCamaron Rebosado is a yummy and effortless way to cook prawns. A different twist is the bacon wrapped around the soft flesh then covered with egg and flour mixture, making it crispy in every bite. It's practically similar to Japanese tempura. Now you can complete a quick and easy meal with this recipe but there are just very few things to consider in preparing Camaron Rebosado.
One should not try to overmix the batter. It is good to keep the tiny lumps because these become crispy during frying.
Don't overcook the prawns or you turn them dry and rubbery. But you can prepare in advance the uncooked bacon-wrapped prawns and keep them in an air-tight plastic bag and store them in the freezer for several day or even months. Just simply thaw them before cooking.
It's best to remove the heads and shells of the prawns, leaving the tails on to make dipping in the batter easier.
And now that you have learned the necessary things to do, let us try to cook Camaron Rebosado very quickly!
You will need:
4 pc prawns, deveined
4 strips bacon
2 whole eggs
1 cup flour
3-4 tbsp. water
salt and pepper to taste
cooking oil for deep frying
Here's how:
1. Remove the heads and shells of the prawns, keeping the tails intact.
2. Remove the black intestine by cutting a part of the back.
3. Wrap prawn on a strip of bacon. Freeze for an hour just to hold them together.
4. Meanwhile, prepare batter. In a mixing bowl, combine eggs and flour.
5. Gradually add water. Mix well until mixture reaches a thick consistency. Season with salt and pepper.
6. Heat oil in a frying pan. Dip a peace of prawn in the batter (leave the tail uncovered).
7. Deep fry until golden brown. Remove from the pan and drain with paper towel. Serve with sweet and sour sauce or banana catsup.
No comments:
Post a Comment