Last Updated on December 5, 2019 by Ed Joven
Camaron Rebosado a delicious Filipino appetizer
Camaron Rebosado Recipe is a delicious and simple way to cook shrimp. It is the Philippines version of Japanese tempura except tempura has a light batter and served with soy sauce. Let me give you a little bit of history about this dish. The name “camaron rebosado” originates from Spanish “camarón” meaning “shrimp” and “rebosado” which means “battered” in Tagalog). Even with the Spanish name, the dish is Chinese Filipino, initially introduced by Chinese migrants to the Philippines.
Translated in English as Overflowed Shrimp, Camaron Rebosado is an easy seafood dish that makes use of shrimps as the primary ingredient.
What gives Camaron Rebosado a different twist? The soft luscious shrimp is coated in egg and flour mixture making it crispy when chewed. Best paired with your favorite beef or wine.
Camaron Rebosado is best not just for viand as well as an appetizer, it is best combined with a Sweet Chili Sauce or a Tomato Ketchup or Mayonnaise with finely chopped Garlic.
Ingredients and Cooking Procedure of Camaron Rebosado:
Camaron Rebosado Recipe
- 1/2 kilo medium size Shrimp
- 2 tablespoon fresh milk
- 8 tablespoons flour
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 2 pieces raw eggs
- 2 cups cooking oil
- Wash Shrimps then Peel and devein it.
- Extract juice from Lemon then marinate the shrimp in lemon juice for 20 minutes.
- Combine flour, cornstarch, and salt in a mixing bowl then mix well.
- Add the eggs and milk stir until all the ingredients are well distributed.
- Heat a frying pan and then pour the cooking oil.
- When the oil is hot enough, turn the fire to low then dip a piece of shrimp in the batter leave the tail uncovered then deep-fry until the color of the outer part turns dark yellow and the texture becomes crispy.
- Remove from the pan or fryer then place in a plate with paper towel to absorb excess oil from the Camaron Rebosado.
- Serve Camaron Rebosado with Sweet Chili Sauce or a Tomato Ketchup or Mayonnaise with finely chop Garlic.
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Try our version Camaron Rebosado, the Pinoy version of Japanese tempura.
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