Camaron Rebosado (overflowed shrimp in English language) is a type of Philippine dish or Filipino recipe that mainly consists of shrimps. The way this one is served and cooked is quite similar to the Japanese tempura dish, thus, making this seafood dish quite known as the Philippine version of Japanese tempura with a certain twist.
A perfectly cooked Camaron rebosado main distinction or characteristic is the soft shrimp coated with egg and flour breading making it quite a bit crunchy when chewed.
Like calamares, Camaron rebosado is quite known as an appetizer and “pulutan for alcoholic beverage drinkers” as well.
* 1/2 kilo of shrimp, peeled deveined (Check out below video on how to peel and devein shrimp the right and easy way).
* 1 tablespoon cornstarch
* 8 tablespoons flour
* 1 pc. lemon (or 5 pcs of calamansi)
* 2 pcs. eggs
* 1 tbsp. milk (fresh milk is the best choice)
* 3 cups of cooking oil
* 1 tsp. salt
Camaron Rebosado Cooking Instruction:
1). For 25 minutes or so, marinate the shrimp in lemon or calamansi juice.
2). For the batter, combine flour, cornstarch, and salt in a mixing bowl then mix well.
3). At the bowl where the mixed cornstarch, flour and salt is placed, add the eggs and milk and mix it well making sure the taste of the ingredients is distributed evenly.
4). 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.
5). Remove from the pan or fryer then place in a plate with paper towel (this will absorb excess oil).
Camaron Rebosado is best served with sweet and sour sauce or mayo/ketchup dip. Share and enjoy!
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