Camaron Rebosado (Batter-Coated Prawns)

Lent’s halfway through and possibly one of the easier meals to prepare for the remainder of the season would be this…

We usually eat these with sweet-chili (store-bought) dipping sauce coupled with plain, steamed, white rice.  What I like about  how this dish turned out was that the batter just lightly coated the prawns and didn’t at all compete with the prawns’ flavor.  I prefer it this way rather than having the usual “bread-like” consistency for the coating which tends to “distract” me from enjoying the main ingredient of the dish itself.

This recipe is actually part of the box of hand-written food recipes given to me by my mom shortly before I got married (what a perfect and personalized wedding gift, if I may say so myself – bless her heart!) and it’s my pleasure to share it with you.

WHAT YOU NEED: 1/2 kilo prawns, shelled and deveined with tails intact; 1/2 tbsp rock salt; a dash of ground black pepper; juice of 1/2 a lemon (or 3-4 pcs calamansi)

FOR THE BATTER: 1 egg, 3 1/2 tbsp corn starch, 1 tsp baking powder, 1/4 tsp salt

HOW TO: Season prawns with salt, pepper and lemon juice.  Mix well and set aside for 30 minutes.  In a separate bowl, mix all ingredients for batter mixture.  Dip prawns in batter before deep-frying in very hot oil.  Serve hot.  May also be served with sweet and sour sauce or catsup.