For the batter
1 cup all-purpose flour (120 g)
1 egg, separated into whites and yolks
1/2 teaspoon salt
1 1/2 tablespoons olive oil
1 cup water (240 ml)
3 cups vegetable oil (720 ml)
16 medium-sized Cameroons with shells, cleaned (500 g)
For the sauce
1/2 cup soy sauce (shoyu, 120 ml)
1 1/2 cups water (360 ml)
1/2 teaspoon sesame oil
2 tablespoons grated ginger
1/2 tablespoon chopped green onion
For the batter
1 cup all-purpose flour (120 g)
1 egg, separated into whites and yolks
1/2 teaspoon salt
1 1/2 tablespoons olive oil
1 cup water (240 ml)
3 cups vegetable oil (720 ml)
16 medium-sized Cameroons with shells, cleaned (500 g)
For the sauce
1/2 cup soy sauce (shoyu, 120 ml)
1 1/2 cups water (360 ml)
1/2 teaspoon sesame oil
2 tablespoons grated ginger
1/2 tablespoon chopped green onion
Prepare the batter: in a medium bowl, mix all ingredients together, except for the egg whites, with an electric mixer to obtain a smooth and homogeneous batter
Cover and let it rest for about 30 minutes
In a small bowl, beat the egg whites with an electric mixer until frothy
Combine with the batter
Heat the oil in a medium pan over medium heat
Dip the Cameroons into the batter, one by one, holding them by the shell, and fry them in small batches, turning occasionally with a slotted spoon, until golden brown (about 5 minutes per piece)
Remove, let it drain on paper towels, and transfer to a serving dish
Prepare the sauce: in a small pan, combine soy sauce, water, sesame oil, and grated ginger, and bring to a simmer over high heat
Remove from heat and stir in the chopped green onion
Transfer to a small bowl and serve with the Cameroons
780 calories per serving
