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  Added: May 23, 2006  •  Visited (1578)  •  Print version Print this recipe (68)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
Fried Shrimp In Batter With Sweet - And - Sour Sauce
(Hipon Rebosado)
What You Need:
  • 2 tablespoons cornstarch
  • 1 cup cold water
  • ½ cup distilled white vinegar
  • ¼ cup dark brown sugar
  • 1½ teaspoons salt

  • 24 medium-sized shrimp (about 1 pound)
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 1 cup flour
  • 1 cup warm water
  • 1 tablespoon vegetable oil plus vegetable oil for frying
  • 1 egg white

  • How To Cook:
    1. First prepare the sauce in the following way: Combine the cornstarch and cold water in a small saucepan and stir until the cornstarch dissolves.

    2. Add the vinegar, brown sugar and 1½ teaspoons of salt and, stirring constantly, cook over moderate heat until the sauce comes to a boil and thickens.

    3. Remove the pan from the heat and cover to keep the sauce warm.

    1. Carefully shell the shrimp, but leave the last shell segment and the tail attached. With a small, sharp knife, devein and partially butterfly the shrimp by making a deep incision along their outer curves and lifting out the black or white intestinal vein with the point of the knife.

    2. Wash the shrimp under cold water and pat them dry with paper towels. Sprinkle them inside and out with the salt and a few grin dings of pepper.

    3. Preheat the oven to the lowest point and line a large, shallow baking pan with paper towels. Set the pan in the middle of the oven.

    4. In a deep bowl, combine the flour, 1 cup of warm water and 1 table-spoon of the vegetable oil, stirring until the ingredients form a smooth, creamy batter. Do not beat or overstir.

    5. With a wire whisk or a rotary or electric beater, beat the egg white until it is stiff enough to form unwavering peaks on the beater when it is lifted from the bowl. Then, with a rubber spatula, gently but thoroughly fold the white into the batter.

    6. Pour vegetable oil to a depth of ½ inch into a 10- to 12-inch skillet and heat the oil over high heat until a light haze forms above it. With tongs or a slotted spoon, immerse one shrimp at a time in the batter to coat it thickly and drop it immediately into the hot oil.

    7. Fry the shrimp 3 or 4 at a time, turning them once, for about 2 or 3 minutes, or until they are golden brown and crisp on both sides. As they brown, transfer them to the lined baking pan to keep warm.

    8. To serve, arrange the shrimp on a heated platter. Warm the sauce briefly if it has cooled, and serve it in a small bowl or sauceboat.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Asia » Philippines
    Main Ingredient » Shellfish » Shrimps
    Dish » Appetizers


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