CAMARON REBOSADO

INGREDIENTS:


1/2 kg. raw prawns, shelled and deveined
1 tbsp. light soy sauce

1 tsp. sesame oil
1/4 c. corn flour
2 egg whites
1/2 c. plain flour
1/4 c. corn flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3/4 c. ice cold water
cooking oil

INGREDIENTS FOR THE SWEET AND SOUR SAUCE:

 

1/2 c. sugar
1/2 c. water
1/4 c. white wine, cider or rice vinegar
2 tbsps. light soy sauce
2 tbsps. catsup
2 tsps. corn flour dispersed in 2 tbsps. water


DIRECTIONS:
 

Make two slits on the inner curve of the prawns to prevent it from curling too much when frying.
Season with light soy sauce and sesame oil and leave for 15 minutes.

Pat dry and coat lightly with 1/4 c. of corn flour.

Prepare the batter. Beat the egg in a mixing bowl. Add the ice cold water, then the flour and the rest of the corn flour, baking powder, baking soda, salt and 2 tbsps. of cooking oil. Mix just until blended.

Heat up enough oil to deep fry the prawns. When hot, dip each prawn briefly in batter and fry a few at a time. Fry on medium heat for 2-3 minutes until light brown.
Transfer on kitchen paper lined trays and leave to cool.

When cooled, re-heat the cooking oil and re-fry the prawns for 1 minute or until crispy and golden brown.

Make the sweet and sour sauce. Caramelize the sugar until medium brown.
You may omit this step by using light brown sugar but the caramel gives a nicer flavour to the sauce.
Add water and stir until the caramel is dissolved.
Add the vinegar, soy sauce and catsup. Bring to a boil.
Thicken with the corn flour slurry.

Serve the camaron rebosado with the sweet and sour dipping sauce.