Camaron Rebosado

4.34 from 3 votes

Camaron Rebosado is a Filipino dish made of large shrimp dipped in batter and deep-fried to golden perfection. Delicious as an appetizer or main dish with your favorite dipping sauce!

Prep Time20

Cook Time10

Total Time30

Course: Appetizer, main dish

Cuisine: Filipino

Servings: Servings

Calories: 262kcal

Author: Lalaine Manalo

Ingredients

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

For dusting

¼ cup cornstarch

US Customary - Metric

Instructions

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.

Notes

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.

Nutrition