Camaron Rebosado is a citrus-marinated battered shrimp served with a sweet sour sauce and is the Filipino version of tempura. Cruncy-licious and flavorful, it’s a great appetizer and a sure crowd-pleaser!

 

About a year ago, I went back to my beloved country to spend the holidays with my family. Whenever I go home I make sure that while there I eat all the food that I am unable to either find here or make here. Thankfully, my mom had always been willing to indulge me on this and I am sure I always come back to the US 10 pounds heavier!!! For me, it’s worth every single calorie! 🙂

Anyway, my family has been blessed to have such a wonderful and reliable helper. She isn’t just a maid but has become an integral part of our family – like a blood relative, indeed. She is such a great cook and I have already featured one of her recipes in the blog – Chicken Adobo, if you wish to try it. This recipe was inspired by the Camaron Rebosado (the Filipino version of Shrimp Tempura) that she cooked one day for us. I really enjoyed it so much that I asked her just before I left for the US to make it one more time for me so I can see how she made it and possibly write it for my blog. Thankfully, she obliged.

The Camaron Rebosado is usually coated in flour before frying but for this version, my sister who helped fry these shrimps, wanted to use the Japanese-style breadcrumbs instead (Panko) and I thought,”Why not?” It was a great idea as the bread crumbs added extra texture and crunch to the shrimps. Normally, you leave the shrimp tails on when you make these as well but our wonderful helper wasn’t very keen on them so she removed them already before I could protest…..lol. At any rate, feel free to retain the tails or remove them at your pleasure. Don’t forget to marinate it in lemon juice first to give the shrimps that extra fresh tangy flavor! Serve with your favorite sweet and sour or sweet chili sauce as dip!

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Camaron Rebosado (Citrus Battered Shrimp / Filipino Shrimp Tempura)

By: Manila Spoon

February 25, 2016

Camaron Rebosado is a citrus-marinated battered shrimp served with a sweet sour sauce and is the Filipino version of tempura. Cruncy-licious and flavorful, it’s a great appetizer and a sure crowd-pleaser!

Ingredients

• Fresh Calamansi or Lemon Juice (enough to marinate 2 lb pack of Shrimp)
• 2 lbs (1 kilo) Shrimp, uncooked, peeled and deveined with tails intact
• 2 cups all purpose Flour or Panko Bread Crumbs
• 1 1/2 teaspoon Salt, or to taste
• 2 Eggs, lightly beaten
• Enough Oil for frying

Instructions

1. Place the prepared uncooked shrimp in a bowl. Pour enough lemon juice to cover the shrimp. Stir and marinate for about 20 minutes.
2. In another bowl, combine the flour or panko bread crumbs and the salt. Drain the shrimps and dredge in the mixture. Dip in the beaten eag andd then dredge in the flour/breadcrumb mixture again.
3. Heat the oil to about 350 F (or medium heat). Fry the shrimp in batches until golden brown. Drain the fried shrimps in a colander lined with paper towel. Repeat until everything is fried.
4. Serve immediately with sweet and sour or sweet chili sauce.

Yield: 10-12 servings
Prep Time: 30 Minutes
Cooking Time: 30-40 Minutes
Total Time: 1 Hour