Camaron Rebosado (Battered Fried Shrimp)

Pat the shrimp dry with paper towels to remove excess moisture. Season lightly with a pinch of salt and pepper. Set aside.

In a mixing bowl, whisk together the egg yolks, flour, cornstarch, baking powder, salt, and pepper. Gradually add ice-cold water while whisking until the batter is smooth and lump-free. The batter should be thin enough to coat the back of a spoon but still coat the shrimp. Stir in a tablespoon of oil for extra crispiness, if desired.

Pour oil into a deep skillet or wok to a depth of at least 2 inches. Heat over medium-high heat until it reaches 175°C (350°F). To test, drop a bit of batter into the oil; it should sizzle and float immediately.

Dip a shrimp into the batter, letting excess drip off, and carefully place it into the hot oil. Fry in batches without crowding; about 5-6 shrimp at a time. Cook for 2-3 minutes, turning once, until golden brown and crispy. Use a slotted spoon to transfer to a plate lined with paper towels to drain.

Maintain oil temperature at 175°C (350°F) and repeat with remaining shrimp. Let the oil come back up to temperature between batches to ensure even cooking.

Arrange the fried shrimp on a serving platter. Garnish with calamansi or lemon wedges. Serve hot with sweet chili sauce or toyomansi on the side.