If you’ve visited Kawaling Pinoy often enough, you probably have read here already how I am partial to all things seafood. I do eat chicken, pork and less regularly, beef but I am really happiest with harvests from the sea. The unpretentious halabos na hipon paired with a steaming bowl of white rice is my idea of a great weeknight meal. When I am entertaining guests, crispy tahong, nilasing na hipon and these camaron reposado are my favorite ways to please the crowd.
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4.34 from 3 votes
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Author: Lalaine Manalo
1 pound 16 to 20 pieces large shrimp
1 tablespoon lemon or calamansi juice
1/4 teaspoon pepper
1-1/2 teaspoons salt
1/4 cup ice cold water
1/2 cup flour
1/2 cup corn starch
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Peel shrimps leaving the tail sections intact. Using a knife, make a shallow incision down the back of each shrimp. Pull out intestinal tract and discard. In a small bowl, combine shrimp, lemon juice, pepper and 1/2 teaspoon of the salt. Marinate in the refrigerator for about 10 minutes.
In a large bowl, whisk together water and egg. Add flour, cornstarch and the remaining 1 teaspoon of the salt. Whisk together into a smooth batter.
In a large pan over medium heat, heat about 2 inches oil.
Drain shrimps from marinade. Holding by the tail, dip shrimps one at a time in batter to fully coat. Drop into the hot oil and cook for about 2 to 3 minutes or until golden and crisp. Cook in batches as needed. With a slotted spoon, remove from pan and drain on a wire rack set over a baking sheet. Serve immediately with sweet and sour sauce or banana ketchup.
The oil is hot enough and ready for frying when a cube of bread tossed in browns in 1 minute.