Camaron Rebosado also known as the Filipino tempura is crispy breaded shrimp. Shrimp is peeled, deveined, dip in batter and panko, then deep fried until golden and crispy.
This Camaron Rebosado recipe is quick and easy to prepare but you have to get the right batter consistency for crispy coating.
Make extra servings of Camaron Rebosado since you'll be munching on it while cooking. That’s what I do.
When I moved to the US, this was one of the few dishes I learned early on. Every time I got a letter from my parents, my mom always had a few easy recipes she had written.
I was missing Camaron Rebosado badly that it was a must to learn it.
When I was a teenager, my Dad kept pushing my mom to teach me how to cook. My mom’s mentality was different. She grew up privileged and worked for the family business. She wanted us to enjoy our teenage years like she did.
Mom was lenient and the only thing she wanted us to do was make our beds and keep our rooms tidy. My Dad insisted to teach me at least how to cook rice and some basic dish.
I remembered learning 3 soup. Tinolang Manok (Chicken soup), Sinampalukang Manok (another chicken soup) and egg soup. That kept my Dad quiet and satisfied.
Well, anyway this is the Filipino version of the Japanese Tempura. I added my own twist of parsley flakes. This is optional, if you don’t care for it.
Will Camaron Rebosado stay crispy after an hour or so?
It is best to serve it right after cooking. It will stay crispy for about 2 hours. But even though not as crispy, it is still scrumptious.
Can I use room temperature water in the batter?
Using ice cold water helps achieve a crispy coating. But I will admit I have used room temperature water when I’m in a rush and it came out fine too.
Is the shrimp tail edible?
Yes, as long as it is crispy. Don’t over crowd shrimp when frying so it cooks evenly and oil maintains its hot temperature.
How can I get a straight shrimp similar to Japanese Tempura?
Make two incisions in the shrimp stomach or select shrimp that are already straight.
Can I put leftover Camaron Rebosado in the fridge?
Yes, it is best to put left over shrimp in the fridge. When you nuke it, it will not be crispy anymore.
Watch this Camaron Rebosado Video!
Camaron Rebosado
Ingredients
Shrimp Ingredients
- 18 pieces large shrimps peeled, deveined & with tail on
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 tablespoon parsley flakes optional
Batter
- 1 egg
- 1/4 cup ice cold water
- 3/4 cup all-purpose flour
- 1/2 cup corn starch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- ½ teaspoon ground pepper
- 1 tablespoon parsley flakes optional
Other ingredients
- 4 cups Vegetable or canola oil for frying
- 1 cup panko
Instructions
- Peel shrimp and leave the tail on. Slit the back and devein. Note: If you want shrimp to stay straight make a couple incisions on the stomach side.
- Season both sides of shrimp with salt, garlic powder, ground pepper and dried parsley flakes. Cover with saran wrap and place in the fridge for an hour or so. Parsley is optional.
- After an hour start preparing the batter.
- In a bowl, combine flour, cornstarch and ice cold water. Blend lightly.
- Add egg, garlic powder, salt, ground pepper and parsley flakes (optional). Mix.
- Batter’s consistency should not be too thick but not runny. Don’t over mix. Batter should be a bit lumpy.
- Note: Different brands of flour and cornstarch might yield different consistency. It’s a matter of adding a little bit more flour, cornstarch or ice cold water to achieve the right batter consistency.
- Heat oil at 350 degrees F in a deep pan or deep fryer.
- Pick shrimp by the tail, dip shrimp body in batter and lightly roll in panko .
- Fry until golden and crispy. Do not overcrowd shrimp to achieve crispy coating.
- Transfer to a plate lined with paper towel to absorb extra oil.
- Serve while hot with a side of ketchup, sweet and sour sauce or chili sauce. Enjoy!
Notes
Nutrition
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