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Camaron Rebosado

Evelyn BunoanBy Evelyn Bunoan
This is one of those recipes we inherited from the Spaniards long time ago when the Philippines was under its regime for more than 300 years. So many good versions of this recipe have emerged and yet not many people would dare to serve them at parties. Most obvious reason is that shrimps nowadays are too expensive and its preparation would entail some tedious tasks, especially in deveining them. It is not advisable to skip the process of deveining because the intestinal tract of the shrimps is not edible at all. In this recipe, I intentionally kept the heads of the shrimps intact to give that native presentation. It is really all up to you whether or not to include the heads.

Serves 4-5
20 large shrimps, shelled, deveined, head and tail left intact
1 cup flour
Salt and white pepper
1 cup water or a little less than 1 cup if thicker batter is preferred
1 egg, beaten
1/2 teaspoon finely chopped fresh parsley
1/2 cup bread crumbs (add more if required)
Vegetable oil for shallow frying
Sprigs of parsley for garnishing

Preheat a non-stick frying pan with vegetable oil over medium high heat. (Using a non-stick pan minimizes the oil required in cooking, thus allowing the crust to toast lightly.)
Combine the flour, salt, pepper and parsley and water then whisk vigorously until smooth; mix in the egg. Spread the breadcrumbs over a plate. Dip the shrimps into the flour mixture or batter and then lightly coat with breadcrumbs.
Pan-fry the shrimps in batches in hot oil for 2 minutes on each side or until the shrimps are golden brown. Place the cooked shrimps in a colander to drain the excess oil.
Garnish with sprigs of parsley. Serve with your favorite dipping sauce — or either sweet chili sauce or banana sauce.

Chef’s Tips:
Deveining a shrimp is not at all difficult to do. First, remove the shell then use the tip of the knife to slit along the backside of the shrimp just deep enough to expose the long dark thread-like intestinal tract. Next, with your fingers or tip of the knife, lift up and pull out the vein and discard. When done deveining all the shrimps, rinse and pat dry with paper towels.
To make your own breadcrumbs from leftover bread, arrange thin slices in a single layer on a baking sheet. Bake at 350° F until crisp and golden brown. When cool, crumble or crush with a rolling pin or run through a food processor.

Editor’s Note: Master Chef Evelyn: 100 Most Influential Filipina Women in the U.S., 2009, Filipina Women’s Network; MHC Most Outstanding Migrant Award in Culinary Arts, 2011; PAFC Dakila Special Achievement Award, 2011; Owner, Philippine Oriental Market & Deli, Arlington, Virginia; Founder and President of CHEW (Cancer Help Eat Well) Foundation, a 501 (c) (3) public charity formed to help and cook pro-bono for Filipino-Americans who are afflicted with cancer and other serious illnesses; Culinary writer, master baker and cake designer (kitchen-tested and mastered more than 400 recipes, and counting); Member, Les Dames d’Escoffier International, Washington DC Chapter; Member, International Cake Exploration Society, Master Chef, French Cuisine and Patisserie, Le Cordon Bleu, London, U.K.; Producer/Host of the cooking show “Evelyn’s Kitchen Cooking with Friends”

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