Try this tasty Camaron Rebosado recipe! This Filipino-style shrimp dish is battered and deep-fried to golden perfection for the ultimate seafood appetizer or main dish. It's easy to make, using only a handful of ingredients.
Camaron Rebosado is a Filipino dish made of large shrimp marinated in citrus, dipped in batter, and deep-fried to golden perfection. It's commonly served as an appetizer or main dish with dipping sauces such as sweet and sour sauce, banana ketchup,
The term camaron rebosado is from the Spanish words camarón, which means shrimp or prawn, and rebosar, meaning "battered" However, despite the name, the dish is believed to be of Chinese influence.
- Shrimp- use large-sized shrimp (around 31-40 count).
- Water – use ice-cold water for a light, crispy batter
- Flour and cornstarch- adding cornstarch helps prevent gluten formation for a lighter, crispier texture.
- Egg– serves as a binder and leavening agent.
- Oil– use oils with a high smoke point and neutral flavor, such as avocado, canola, safflower, or grapeseed oil.
Preparing the shrimp
- Remove the head and peel, leaving the last segment and tail intact. Make a small incision on the back and carefully remove the intestinal tract.
- To devein shrimp without making an incision, use a toothpick! Pierce the middle of the back with the toothpick and pull the tract gently.
- If you want the shrimp straight and keep it from curling when cooked, make 3 slits at equal intervals on the underside of the shrimp.
Making the batter
- The success of this recipe depends on very cold ingredients. I suggest chilling the flour overnight and using cold eggs and iced water. A cold batter slows gluten formation and creates a light, crisp texture.
- Sift the flour mixture to introduce air to the batter.
- Do not over-mix the batter; the gluten will develop, making the batter gummy. A few lumps here and there are fine.
- Make the batter when ready to fry, and use it immediately. The longer it stands, the more chance for the gluten to develop.
If your kitchen is especially hot, I suggest placing your bowl of batter on a bowl of ice to keep it cold. You can also refrigerate the batter between batches.
Frying the shrimp
- Use a deep pot and enough oil to allow space for the shrimp to cook and brown evenly.
- The ideal oil temperature for deep-frying is between 350 and 375 °F (160 and 180°C). Too high, and the batter will burn before sufficiently cooked. Too low, and it will absorb a lot more grease.
- Use the right kind of oil for deep-frying. Choose an oil with a high smoke point and neutral taste, like avocado, safflower, canola, or vegetable oil.
- Do not overcrowd the pot when deep-frying. Cook in batches to prevent the oil temperature from plummeting. Heat back the oil to 350 F before adding the next round. Skim and discard any crumbs in the oil, which can burn and make the oil dark.
- Pat the shrimp dry with paper towels and dust with cornstarch before battering to help the batter adhere.
- Drain the camaron rebosado on paper towels or a wire rack set over a baking sheet to remove excess oil, if any.
Serve as an appetizer or main dish with your choice of dipping sauce, such as sweet and sour sauce (agre dulce), sweet chili sauce, or banana ketchup.
How to store
- Cameron rebosado are best eaten freshly cooked as they lose crispness over time, and leftovers can get soggy.
- Store leftovers in an airtight container lined with a paper towel to soak up the moisture. Refrigerate for up to 3 days.
- Oven- arrange in a single layer on a wire rack set over a baking sheet and bake in a preheated 400 F oven for 3 to 5 minutes.
- Air fryer- arrange in a single layer in an air fryer basket and heat at 350 F for 3 to 5 minutes.
- Microwave- NOT recommended as the shrimp turns rubbery and the breading overly greasy.
- ½ cup flour
- ½ cup cornstarch
- 1 teaspoon salt
- 1 pound (16 to 20 pieces) large shrimp
- canola oil
- ¼ teaspoon pepper
- ½ cup ice cold water
- 1 egg
- ¼ cup cornstarch
- In a large bowl, sift flour, cornstarch, and ¾ teaspoon salt. Chill in the refrigerator for at least 4 hours or overnight for best results.
- Peel shrimps leaving the tail sections intact. Using a knife, make a shallow incision down the back of each shrimp. Pull out the intestinal tract and discard.
- In a bowl, combine shrimp, pepper, and the remaining ¼ teaspoon of salt. Marinate in the refrigerator for about 10 minutes.
- In a large pan over medium heat, heat about 2 inches oil to 350 F.
- Drain shrimp well and pat dry.
- In a large bowl, whisk together egg and ice-cold water until there are no streaks of egg white.
- Remove the bowl of flour mixture from the refrigerator when ready to use. Add the egg-water mixture to the flour and gently mix until just moistened, leaving a few lumps of flour.
- Holding by the tail, dip shrimp one at a time in cornstarch, shaking off excess, and then in the batter to fully coat.
- Drop into the hot oil and cook for 2 to 3 minutes or until golden and crisp. Cook in batches as needed.
- With a slotted spoon, remove from the pan and drain on a wire rack set over a baking sheet.
- Serve immediately with sweet and sour sauce or banana ketchup.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”