Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup cold water
- 1 egg
- 1 cup shredded coconut
- Oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Mixing bowls
- Whisk
- Tongs
Step-by-step instructions:
1. In a mixing bowl, combine flour, baking powder, salt, and black pepper. Whisk to combine.
2. In another mixing bowl, beat egg and cold water together until well combined.
3. Add the dry ingredients into the wet ingredients and whisk until smooth.
4. Dip each shrimp into the batter, making sure it is coated evenly.
5. Roll the shrimp in shredded coconut, pressing gently to adhere.
6. Heat oil in a deep fryer or large pot to 350°F.
7. Fry the shrimp in batches until golden brown and cooked through, about 2-3 minutes per batch.
8. Use tongs to remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
9. Serve hot with your favorite dipping sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Oil temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 29g
- Protein: 20g
Substitutions for ingredients:
- Shredded coconut can be substituted with panko breadcrumbs or crushed cornflakes.
Variations:
- Add some spice to the batter by adding cayenne pepper or chili powder.
- Use chicken or fish instead of shrimp.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure a crispy coating.
- Do not overcrowd the fryer or pot to prevent the shrimp from sticking together.
- Use fresh shrimp for the best flavor and texture.
Storage instructions:
- Store leftover Coconut-Crusted Camaron Rebosado in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the leftover shrimp in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the Coconut-Crusted Camaron Rebosado on a platter with a variety of dipping sauces.
Garnishes:
- Garnish with chopped cilantro or green onions for added flavor and color.
Pairings:
- Serve with a side of steamed rice and a fresh salad.
Suggested side dishes:
- Steamed rice
- Fresh salad
Troubleshooting advice:
- If the batter is too thick, add a little more water to thin it out.
- If the shrimp is not cooked through, increase the frying time by 1-2 minutes.
Food safety advice:
- Make sure the shrimp is fully cooked before serving.
- Use a food thermometer to check the internal temperature of the shrimp, which should be 145°F.
Food history:
- Camaron Rebosado is a popular Filipino dish that originated in the Spanish colonial era.
Flavor profiles:
- The Coconut-Crusted Camaron Rebosado has a crispy and crunchy texture with a sweet and nutty flavor from the shredded coconut.
Serving suggestions:
- Serve the Coconut-Crusted Camaron Rebosado as an appetizer or main dish.
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Region: Filipino