Camaron Rebosado is made with deep frying calamansi marinated shrimp, after coating it in a batter made by all purpose flour, corn starch, eggs, baking powder, milk and salt. This beautifully crispy golden battered Filipino fried shrimp dish is normally eaten with a dipping in a sauce made with corn starch, vinegar, sugar, tomato ketchup and salt. Similar to its Japanese counterpart the Tempura made to suit Filipino tastes. This deep fried battered shrimp dish, or Camaron Rebosado is a meal with a Spanish name is actually a Chinese Filipino fusion cuisine and is lovingly eaten at restaurants and now at your own home. Create a tasty crispy-lious with a homemade sweet and sour sauce at the comfort of your own kitchen.
What is Camaron Rebosado?
Camaron Rebosado got it’s name from the Spanish ‘camarón’ of ‘shrimp’ and the ‘rebosar’ or ‘overflow’ but also means ‘battered’ in Tagalog. This shrimp dish was introduced by Chinese immigrants, where another variation found in Binondo or Chinatown in the Philippines called ‘Camaron rebosado con jamon’ is similar to the battered shrimp recipe but with ham wrapped around the shrimp in preparation. Another variety is the tempura, xompared to it’s Japanese tempura counterpart that uses a light batter that needs to be chilled before using and then frying, the Camaron Rebosado is a quick feast to make, it just needs time for the shrimp to marinate with the lemon juice while you use that tie to create the sweet and sour sauce, its batter isn’t that thick that it would need to be chilled, it looks like a light thin shell covering the shrimp compared to the tempura which has the batter completely cover the seafood it’s dipped in.
Is it easy to make?
Camaron Rebosado is a seafood dish that is easily made by using unshelled, with just the head with tails, or only the tails left behind, sliced a the back to be butterflied with the vein removed. Marinated in lemon or calamansi juice that allows the shrimp to sink in the zesty flavor, some adding salt, black pepper, sometimes the addition of other spices to give it a bit of a level up. Set aside to marinade for some time while you make the batter. The batter is a simple mix of all purpose flour, cornstarch with helps make the dish crisp, baking powder to help the batter puff up, eggs are added to use as a binder, and milk to thin the batter or help make it smooth and easy for the shrimp to dip in. a pan full of hot oil is then readied for deep frying, the shrimp is dipped in the batter with some even coating them with breadcrumbs, and fried to a nice golden brown looking nugget and taken out of the pan to rest and strained to remove any oil to make it easier and cleaner to eat. Traditionally served with a vivid colored sweet and sour sauce or agre dulce, poured all over the shrimp or set on the side. Homemade sweet and sour sauce is really easy to make, just mixing vinegar for that tang, sugar for sweetness, salt, diluted cornstarch to help everything thicken up and really turn into a sauce like texture, and water. These are added in a pan with a little oil added to ‘fry’ the ketchup before pouring in the vinegar mixture. Stirred till you get that familiar gooey texture sweet and sour sauce is known for. You can even make it with your own twist like making it a little or a lot more spicy with some sili or chili flakes, add some garlic, or whatever flavoring you’d like. Though the Camaron Rebosado can also be served with your preferred sauce like garlic mayo, soy sauce with garlic, onions, and vinegar with a hint of sili, tomato ketchup, or the sweeter banana ketchup.
Give this simple but deliciously shrimp dish a try and enjoy it with your own version of sweet and sour sauce or favorite sauce, some freshly cooked rice and an iced cold iced tea, soft drink or milk tea to just enjoy a chilled afternoon.
Camaron RebosadoCourse: Appetizers, MainCuisine: Filipino
A zesty crispy shrimp with a sweet and sour dip
- For the shrimp
½ kilo shrimp
3 tablespoons lemon or calamansi juice
¼ cup all purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1 tablespoon milk
½ teaspoon salt
- Sweet and sour sauce
¼ cup vinegar
3 tablespoons sugar
½ teaspoon salt
3 teaspoons cornstarch, diluted in1 tablespoon water
½ cup water
2 tablespoons tomato ketchup
- For the shrimps
- Clean the shrimps devein by piercing the lower back of the shrimp, on the third white line from the tail. The vein can be easily pulled away. Repeat with the other shrimps and peel the shell and take off the head, but keep the tails.
- Marinate these with calamansi juice and set aside for 30 minutes.
- In a bowl mix all purpose flour, cornstarch, baking powder, and salt. Add the eggs and mix well. Add the milk and stir till the batter looks smooth.
- In a pan at medium heat, pour enough oil to deep fry. Once the oil is hot, dip a shrimp into the batter, leaving the tail uncovered and place this carefully in the hot oil.
- Repeat and fry the shrimps till it turns golden and crisp. Transfer the shrimps on a plate with a paper towel to absorb the excess oil.
- For the Sweet and sour sauce
- In a bowl, add vinegar, sugar, salt, water, and diluted cornstarch. Mix till the sugar dissolves.
- On a pan at low-medium heat, add 1 teaspoon oil, ketchup and stir for 2 minutes. Add the vinegar mixture and mix till the sauce thickens.
- Let the mixture simmer, and stir till it turns into a thick consistency. Take it off the heat to cool.
- Serve the freshly fried shrimp with the sauce.
While the Camaron Rebosado seems like any other fried shrimp dish out there. It’s still worth a try especially for seafood lovers out there! From the unpretentious way it’s prepared to the easy method it’s cooked to perfection. This Camaron Rebosado dish is always a crown pleaser that won’t ever fail you. Give this recipe a go and eat is as an appetizer, pact it for lunch to make it something to look forward to in the afternoon, or make it for a quick and simple delicious dinner especially on a hard day’s work. Something warm, crispy, and tasty is always welcomed.
Camaron Rebosado recipe (tagalog)
Para sa hipon
- ½ kilo hipom
- 3 kutsarang limon o kalamansi juice
- ¼ tasa harina
- 2 kutsarang cornstarch
- 2 itlog
- 1 kutaritang baking powder
- 1 kutsarang gatas
- ½ kutsaritang asin
Sweet and sour sauce
- ¼ tasa suka
- 3 kutsarang asukal
- ½ kutsaritang asin
- 3 kutsaritang cornstarch, hinalo sa 1 kutsarang tubig
- ½ tasang tubig
- 2 kutasang tomato ketchup
Para sa hipon
- linisin at tanggalan ng ugat ang mga hipon. Tusukin ang likon ng shrimp, ang pangatlong putting linya galing sa buntot. Mabilis kunin ang ugat gamit ang pamamaraan na ito. Ulitin sa ibang hipon at tangalin ang kabute ng hipon, ang ulo, pero wag tanggalin ang buntot.
- Imarinate ng kalamansi at itabi ng 30 minuto.
- Sa ibang mangkok haluan ng harina, cornstarch, baking powder, at asin. Haluan ng itlog. Pagkatapos ihalo ng gatas hanggang magmukang makinis.
- Sa kawali na may katamtamang init, ibuhos ng mantika pangprito. Paguminit na ang mantika, isawsaw ag hipon sa batter, iwasan lagyan ang buntot at ilagay ito sa kawali.
- Ulitin at iprito ang mga hipon hanggang magkulay kayumanggi. Ilipat ang mga hipon sa plato na may paper towel para masipsip ang sobrang mantika.
For the Sweet and sour sauce
- Sa mangkok, haluin ang suka, asukal, asin, tubig, at diluted na cornstarch. Haluin hanggang matunaw ang asukal.
- Sa kawali na may mababang init, lagyan ng 1 kutsarang mantika, ketchup at haluin ng 2 minuto. Ihalo ang hinalong suka hanggang kumapal ito.
- Pakuluin at haluin hanggang kumapal. Pagkatapos tanggalin sa init.
- Ihanda ang mga krispy na hipon kasama ang sauce.