As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.
One of my favorite childhood dishes was camaron rebosado. In Spanish, camaron means shrimp or prawn, and rebosado means "coated in batter."
In this dish, the prawns are battered and deep-fried—similar to tempura prawns in Japanese cuisine. In reality though, it was the Portuguese who introduced the concept to the Japanese. The dish also probably spread from Portugal to Spain, which would explain why a similar dish exists in the Philippines. Spain ruled the Philippines for 300 years, and therefore the local cuisine was deeply influenced by the Spanish.
The traditional Filipino twist to this dish is the sweet and sour sauce. But I prefer a salty and sour flavor, so when I make camaron rebosado, I like to use store-bought Maggi Savor Calamansi Liquid Seasoning.
|Prep time||Cook time||Ready in||Yields|
- 1 pound prawns, shelled and deveined
- 1/4 cup Maggi Savor Calamansi Liquid Seasoning, available at Asian stores
- 1 cup cornstarch
- 2 eggs, beaten
- 1 cup vegetable oil, for frying
- Marinate the prawns in Maggi Savor Calamansi Liquid Seasoning for 10-15 minutes. Then discard the sauce.
- Combine the cornstarch and beaten eggs in a bowl to form the batter.
- Heat a frying pan filled with oil over medium heat.
- Dip the prawns in the batter and fry them for about 3 minutes.
- Serve with Maggi Savor Calamansi Liquid Seasoning for dipping.
- Use flour instead of cornstarch.
- Marinate in fresh calamansi juice, salt, and pepper.
- Serve with sweet and sour dipping sauce instead.
Maggi Savor Calamansi Liquid Seasoning
Edwin Alcantara (author) from California on October 07, 2020:
Peggy Woods from Houston, Texas on October 07, 2020:
Anyone who likes batter-fried shrimp or prawns should appreciate your recipe. Thanks!