Pan-Fry

Camarón Rebosada with Mango Pineapple Sauce

by:
October 20, 2017
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Camarón Rebosada with Mango Pineapple Sauce
Photo by TheLastWonton
  • Makes 16-20 Crispy prawns
Author Notes

Plump, fresh prawns lightly battered and quickly deep fried to golden, light, crispy perfection. We serve this Filipino version of tempura with a tangy, sweet and sour sauce boasting fresh mango and pineapple, and a little kick from a Thai chile. Crispy, crunchy, succulent, sweet and heat. Masarap! —TheLastWonton

What You'll Need
Ingredients
  • FOR THE PRAWNS
  • 1 pound 16/20 count prawns, peeled and deveined, tails on
  • 1 cup rice flour, plus more for dredging the prawns
  • 1 teaspoon salt (I always use sea salt)
  • 1/2 teaspoon baking powder
  • 1/2 - 2/3 cups cold beer (what, oh what, to do with the rest of the beer?)
  • Oil for frying
  • MANGO PINEAPPLE SWEET & SOUR SAUCE
  • 1/2 cup vinegar
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 2 tablespoons banana ketchup* or regular ketchup
  • 1 tablespoon cornstarch
  • 1 medium mango, quite finely chopped
  • Generous 1/2 cup fresh pineapple, quite finely chopped
  • 2 tablespoons sweet onion, finely chopped
  • small Thai chile pepper, finely chopped
Directions
  1. FOR THE PRAWNS
  2. Wash the shelled and deveined prawns and pat dry with paper towels.
  3. Combine rice flour, salt and baking powder in a small bowl, whisk to combine. Pour in 1/2 cup cold beer, whisking until smooth. Batter should be just a bit runny (like a thin pancake batter). If it's not, add more beer, a little bit at a time, whisking until smooth.
  4. Heat canola or other oil in wok or large, deep pan to 375F.
  5. Spread extra rice flour on small plate. Dredge each prawn in rice flour, dip into the batter, letting the excess drip off. Fry the prawns until golden and crispy, about 3-4 minutes. Do not crowd pan. Fry in 2 or more batches, if necessary. Drain on paper towels. Serve hot with Mango Pineapple Sweet & Sour Sauce. Kainan na!
  1. MANGO PINEAPPLE SWEET & SOUR SAUCE
  2. Mix all ingredients together in a medium-small pot. Stir to combine and bring to a boil, stirring occasionally. Reduce heat, simmer 15 minutes, stirring occasionally. Serve warm with hot-from-the-fryer Camaron Rebosada.
  3. *Banana Ketchup, or banana sauce, is a popular Philippine fruit ketchup condiment, made from mashed banana, sugar, vinegar and spices. Available in grocery store Asian sections or Oriental markets.*
  4. Adapted from Junblog - Stories from my Filipino Kitchen for The Last Wonton. Thanks Jun!
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