Camaron Rebosado Recipe

This Camaron Rebosado recipe is delicious! For the perfect seafood appetizer or main course, this Filipino battered Shrimp is deep-fried until golden.

Camaron Rebosado Recipe

Camaron Rebosado, or large shrimp, is a Filipino dish with batter and marinated citrus. It’s deep-fried to perfection. This dish is often served as an appetizer or main dish with dipping sauces like sweet and sour sauce, banana sauce, and ketchup.

The Spanish word camaron means shrimp, prawn, and relosar, “battered.” However, it is believed that the dish has Chinese influences.

Table of Contents

Ingredients

Shrimp: Use large-sized shrimp (approx 31-40 count).
Add lemon or calamansi to give shrimp a fresh, tangy taste.
Water: Use ice-cold for light, crispy batter
Cornstarch: Adding cornstarch to flour helps prevent gluten formation and creates a lighter texture.
Egg: Acts as a binding agent and leavening agent.
Oil: Use oils with high smoke levels and neutral flavors, such as avocado, grapeseed, or safflower.

How to prepare the shrimp?

Take off the heat and remove the tail. Make a small incision at the back to remove the intestinal tract.
Use a toothpick to devein shrimp without needing to make an incision. Use a toothpick to pull the tract from the back gently.
Make 3 slits on the shrimp’s underside to keep it straight.

How to make the batter?

This recipe is only possible if the ingredients are freezing. Chilling the flour overnight before using cold eggs and iced water is best. Cold batter slows down gluten formation and gives you a crisp texture.
Mix the flour and add air to the batter.
Don’t overmix the batter. Gluten will form, making it gummy. Okay, to leave a few lumps in the batter.
When the batter is ready to be fried, immediately use it. The more time it sits, the greater the chance of gluten developing.

Fry the shrimp

You will need a large pot with enough oil to allow the shrimp to brown evenly.
Deep-frying oil should be between 350 and375 degrees F (160 and 180 degrees Celsius).
The batter may only be cooked thoroughly if the oil temperature is high enough. Too low, and the batter will absorb more grease.
Deep-frying is best done with the correct oil. Use an oil with a high smoke point neutral taste, suitable for deep-frying, such as avocado, safflower, or canola oil.
Deep-frying is best done in small batches. To prevent oil temperatures from dropping, cook in batches. Before adding the next batch, heat the oil to 350 F. You should remove any crumbs.
They can cause the oil to burn and make it darken.
Dry them with paper towels to help the batter stick to the shrimp.
To drain the camaron, reposado, place it on paper towels or a wire rack over a baking sheet.
This will allow you to extract any oil.

Serving suggestions

As an appetizer, main dish, or side dish, serve with sweet & sour sauce ( Agre dulce), dipping condiments, sweet chili sauce, or banana ketchup.

How to store?

Cameron reposado is best when fresh and hot.
Store leftovers in an airtight container lined by a paper towel to absorb moisture. Keep leftovers in the refrigerator for up to three days.

Instructions for heating

Oven – place one layer on a wire rack over a baking sheet. Bake in a 400 F oven for 3 to 5.
Air fryer – Place one layer in a basket, and heat at 350 F for three to five minutes.
Microwave – Not recommended, as the shrimp turn rubbery and the breading becomes too greasy.