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Camaron rebosado is a Filipino dish of deep-fried, stir-fried shrimp with a slightly thicker batter than tempura. It’s served with sweet and sour sauce and made with large shrimp, cleaned and shelled with the vein removed. Achieving the correct oil temperature is important for non-greasy, crispy shrimp.
Camoson rebosado is a Filipino dish of deep-fried, stir-fried shrimp that has usually been marinated in lemon juice. This dish is similar to shrimp tempura, but the batter is slightly thicker and thicker than tempura batter. Camaron rebosado is usually served with sweet and sour sauce.
The word camaron means shrimp and rebosado means to overflow or overflow, making this dish overflowing with shrimp. The batter used for camoson rebosado is usually a mix of flour, cornstarch and salt with milk and eggs. Some cooks stir the mix sparingly, leaving a few small lumps in the mix, which affect the texture of the batter. The batter is intentionally made with a mild, delicate flavor at the edge to create a crispy background for the flavorful sauce.
Camaron’s rebosado is usually made with large shrimp. To prepare them for this dish, the prawns are cleaned and shelled, but the tail is left on the prawns. Removing the vein in the shrimp’s belly is a critical step because the material inside can make the shrimp uncomfortably gritty and gritty when eaten. This recipe can also be made with prawns.
Chefs use various techniques to make their own unique versions of rebosado camaron. One type of camoson rebosado is made with toothpicks, so the shrimp, which naturally curl when fried, stay stick-straight. For straight shrimp, cooks straighten the shrimp on a toothpick before beating them. They then fry the prawns on the stick and remove the stick when the prawns have drained and cooled a bit.
Achieving the correct oil temperature is important to get non-greasy prawns while crispy and golden on the outside and cooked tender on the inside. Oil that isn’t hot enough will make the food greasy and overcook the shrimp before browning the batter. Too hot oil can brown the batter before cooking the shrimp.
An easy way to ensure that the oil is at a suitable temperature for frying rebosado camoson is to drop a popcorn kernel or two into the heating oil. When the popcorn pops, the oil is hot enough to fry the shrimp. It is important to remove the popped corn from the oil before frying. Another way to test cooking oil temperature is to dip a wooden cooking utensil, such as a chopstick or spatula, into the hot oil. The oil should bubble slightly when it’s at the right temperature for frying, while rapid bubbles indicate the oil is too hot.
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