The Camaron Rebosado Recipe is a deep-fried battered shrimp dish in the Philippines. It is a Filipino style dish with a Chinese influence but has a Spanish name. It is a crispy batter coated shrimps that are similar to Japanese Tempura, although tempura uses a lighter batter. ❤ ❤ ❤
I was in the wet market this morning and thinking what kind of dish should I cook for our lunch time. First I want to cook Pork “Kaldereta”, a Filipino tomato based pork stew dish. But when I passed by the seafood section. Tiger shrimps are so inviting and they are my favorite. So I decided to buy some for me and my family. I was thinking to cook “Sinigang na Hipon”, this is also a Filipino sour soup dish shrimp as the main ingredients. But my family love to eat Camaron Rebosado for a meal. When I see Camaron Rebosado, I can’t stop myself comparing it to the Japanese Tempura. Though I had a chance to taste it still our Filipino version is tastier and delicious especially if it is a home-made recipe. 🙂 ❤ ❤
Camaron Rebosado Original Version
- 1 lb. medium-sized tiger prawns
- ½ teaspoon salt
- 1 tablespoon lemon juice
- 1 egg slightly beaten
- 1 cup ice cold water
- 1 ½ teaspoon baking powder
- 1 ½ cups flour
- ⅛ teaspoon pepper
- ¼ teaspoon salt
- Oil for frying
- Shell and devein prawns, leaving tails on.
- Sprinkle with salt and lemon juice. Set aside.
- In a large bowl, sift flour, baking powder, salt, and pepper together. In another bowl, combine egg with cold water.
- Gradually add to the flour mixture, stirring to form a smooth paste.
- Put oil in a deep pan to a depth of 3 inches and heat to 375°F.
- Holding prawns by the tail, dip in a batter and deep fry a few pieces at a time 3-4 minutes or until golden brown.
- Drain on paper towels.
- Serve with vinegar, sweet and sour sauce or ketchup.
Camaron Rebosado Recipe Tips (My Version)
So here is my own version of Camaron Rebosado. Clean the head and removed the shells of the shrimps but the tails are intact and deveined. Marinate the Shrimp with calamansi juice and salt for at least an hour. Then prepared the batter. In a mixing bowl, beat the egg and cold water, add cornstarch, baking powder, baking soda, and oil. Whisk all the ingredients until smooth and form a paste. Dip each one of them in the batter mixture by holding the tails and to make sure that the shrimps are evenly coated. Put cooking oil in a deep pan. When the oil is heat enough dip a piece of shrimp one at a time to prevent them sticking each other. Wait until golden brown and the texture become crispy. Remove from the pan, then place it on a plate with paper towel to absorb excess oil.
Serve with sweet and sour sauce or banana ketchup.
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