Camaron Rebosado

Camaron Rebosado Recipe

Camaron Rebosado (translated in English as Overflowed Shrimp) is an easy seafood dish that makes use of shrimps as the primary component. Shelled shrimps are marinated in lemon juice and dipped in a batter before deep frying.This style of cooking shrimp nearly resembles the Japanese tempura and shrimp croquettes; however, some ingredients and preparation steps vary.Fried dishes are often regarded as bland or having a very mild taste. This is one of the reasons why a rich and flavorful sauce should be paired with such dishes. For this simple shrimp recipe, an easy to make sweet and sour sauce is the solution.

If you’ve visited frequently enough, you possibly have examine right here already how I am keen on all matters seafood. I do devour chicken, beef and much less regularly, pork however I am surely happiest with harvests from the sea. The unpretentious halabos na hipon paired with a steaming bowl of white rice is my concept of a super weeknight meal. When I am interesting guests, crispy tahong, nilasing na hipon and those camaron rebosado are my favored approaches to thrill the crowd.


  • 1 pound 16 to 20 pieces large shrimp
  • 1 tablespoon lemon or calamansi juice
  • 1/4 teaspoon pepper
  • 1-1/2 teaspoons salt
  • 1/4 cup ice cold water
  • 1 egg
  • 1/2 cup flour
  • 1/2 cup corn starch
  • oil


    • Peel shrimps leaving the tail sections intact. Using a knife, make a shallow incision down the back of each shrimp. Pull out intestinal tract and discard. In a small bowl, combine shrimp, lemon juice, pepper and 1/2 teaspoon of the salt. Marinate in the refrigerator for about 10 minutes.
    • In a large bowl, whisk together water and egg. Add flour, cornstarch and the remaining 1 teaspoon of the salt. Whisk together into a smooth batter.
    • In a large pan over medium heat, heat about 2 inches oil.
  • Drain shrimps from marinade. Holding by the tail, dip shrimps one at a time in batter to fully coat. Drop into the hot oil and cook for about 2 to 3 minutes or until golden and crisp. Cook in batches as needed. With a slotted spoon, remove from pan and drain on a wire rack set over a baking sheet. Serve immediately with sweet and sour sauce or banana ketchup.


The oil is hot enough and ready for frying when a cube of bread tossed in browns in 1 minute.


  • Marinate the shrimp in lemon juice for 30 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 pan and pour-in the cooking oil.
  • When the oil is hot enough, 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 (this will absorb excess oil).
  • Serve with sweet and sour sauce. Share and enjoy!


Serving: 4g

Leave a Reply