Get ready to embark on a culinary adventure that will transport you straight to the vibrant streets of the Philippines! Hipon Rebostado is not just another shrimp dish – it's a crispy, golden masterpiece that combines the perfect crunch of breaded shrimp with a mouth-watering sweet and sour sauce that will have you craving more with every single bite. Whether you're a seafood lover, a fan of Filipino cuisine, or simply someone who appreciates extraordinary flavors, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup flour
- 1 cup breadcrumbs
- 2 eggs, beaten
- Oil for frying
- 1/2 cup ketchup
- 1/4 cup vinegar
- 1/4 cup sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/2 cup water
Instructions
- Prepare the shrimp by thoroughly cleaning, peeling, and deveining. Pat the shrimp dry with paper towels to remove excess moisture.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- Season the flour with a pinch of salt and pepper. Dredge each shrimp first in seasoned flour, shaking off excess.
- Dip the floured shrimp into beaten eggs, ensuring complete coverage.
- Roll the egg-coated shrimp in breadcrumbs, pressing gently to ensure even coating.
- Heat oil in a deep fryer or large skillet to 350°F (175°C). The oil should be about 2-3 inches deep.
- Carefully place breaded shrimp into hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes until golden brown and crispy.
- Remove shrimp with a slotted spoon and drain on paper towels to remove excess oil.
- For the sweet and sour sauce, combine ketchup, vinegar, sugar, soy sauce, and water in a saucepan.
- Mix cornstarch with a little water to create a slurry, then add to the sauce mixture.
- Cook the sauce over medium heat, stirring constantly until it thickens and becomes glossy, about 3-4 minutes.
- Serve the crispy fried shrimp immediately, drizzled with warm sweet and sour sauce.
Tips
- Moisture is the Enemy: Always pat your shrimp completely dry before breading to ensure a super crispy exterior.
- Temperature Matters: Keep your oil consistently at 350°F (175°C) for the most even and crispy frying results.
- Batch Frying is Key: Don't overcrowd the pan – fry in small batches to maintain oil temperature and ensure each shrimp gets perfectly golden.
- Sauce Consistency Hack: When making the sweet and sour sauce, add the cornstarch slurry gradually and stir constantly to prevent lumps.
- Serve Immediately: These crispy shrimp are best enjoyed hot and fresh, so time your cooking and serving carefully.
- Optional Garnish: Enhance the presentation by sprinkling some chopped green onions or sesame seeds over the finished dish.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 250mg
