How to Cook Camaron Rebosado
Camaron rebosado or simply known as battered fried shrimps is a tasty appetizer or viand. This shrimp dish is a Filipino version of tempura which is a Japanese dish.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Seafood Recipe
Cuisine: Filipino
Keyword: battered shrimps, camaron rebusado
Servings: 3 servings
Calories: 304kcal
Author: Manny
- 1/2 kilo shrimps shelled with tail left
- 1 Tbsp. lemon juice
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 pc egg well beaten
- 1/8 tsp. ground black pepper
- 1/2 tsp. salt
- 3 cups cooking oil for deep frying
How to Cook Camaron Rebosado:
Clean the shrimps by peeling shell and removing the head. Leave the tail.
Devein the shrimps by making a slit at the back and removing the vein.
Marinate the shrimp in lemon juice for 15 minutes.
Fold in flour, cornstarch, water, black pepper and salt in well beaten eggs.
Dip each shrimp (excluding the tail) into prepared batter and deep fry until golden brown.
Serve with sweet and sour sauce.
Cooking Tips:
Keep Your Shrimp Straight
To prevent the shrimp from curling while frying, make a small crosswise slit along the inner side of the shrimp. This technique helps the shrimp stay straight, giving them a better appearance and even cooking. You can also skewer the shrimp with a bamboo stick and remove it after frying for a perfect presentation.
Achieve the Perfect Batter Consistency
The key to a light and crispy coating is ensuring the batter isn't too thick. Combine flour, cornstarch, and water with well-beaten eggs until smooth but slightly runny. A thin batter will adhere to the shrimp better and fry up crisp without becoming heavy or soggy.
Fry in Small Batches
To get that golden, crunchy crust, avoid overcrowding the pan when frying the shrimp. Frying in small batches ensures that the oil temperature remains consistent, allowing the shrimp to cook evenly and crisp up nicely. Overcrowding can lower the oil temperature and result in a greasy, uneven coating. 