Wash and unshell shrimps. Remove head but leave tail intact. Cut a slit on the back. Marinate in salt, ground black pepper and a few drops of calamansi juice. Set aside.
Coating:
½ cup all purpose flour
½ cup cornstarch
2 eggs (medium size)
1 tsp. baking powder
¼ tsp. baking soda
¼ cup water
Mix all ingredients until smooth.
Dip shrimps in this dough and drop one-by-one in boiling oil. If you want “double-size” shrimps, after cooking halfway, dip again in dough and fry. Hold shrimps by the tail while dipping (first step) to be able to take it out in oil and coat again with dough.
Serve with sweet sour sauce or soy sauce with calamansi juice. Enjoy!
*Fresh ingredients available at Karuhatan Market.