Camaron Rebosado recipe is one of those Filipino dishes which admittedly looks like a fusion of different cuisines: Spanish because of its name, Japanese because of the way the dish looks, and Chinese because of the dip.
Though at first look, you would think that we got our inspiration for this Camaron Rebosado recipe from the Japanese, a possible inspiration for this dish is actually the Gambas Rebozadas of the Spanish. However, the latter uses saffron powder instead of the flour that we use for our Camaron Rebosado. We also assimilated the dish in that we marinade first the shrimp with Filipino lemon or lemon before frying. As for the dip, being influenced by the Chinese, it is recommended that one uses the sweet and sour dip although mayonnaise with heaps of chopped garlic, soy sauce with chopped onions or ketchup can also be served as dips.
Camaron Rebosado Recipe Preparation
Preparing the dish is the difficult part for this recipe. The shrimps should be shelled and deveined and it is recommended to slash the belly of the shrimp three times upon shelling it so that it will not curl once it goes to the frying pan. For the batter, a humble combination of flour and cornstarch would suffice, but if you want more texture, you can dunk the shrimps on beaten eggs and bread crumbs. After the process of shelling and covering the shrimps with batter though, everything becomes easy as you will just have to deep or shallow-fry the shrimps. It is worth noting as well for the health-conscious that you can substitute the cooking oil either with butter or vegetable broth.
- 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
- 1½ teaspoon Salt, or to taste
- 2 Eggs, lightly beaten
- Enough Oil for frying
- Place the prepared uncooked shrimp in a bowl. Pour enough lemon juice to cover the shrimp. Stir and marinate for about 20 minutes.
- 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.
- 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.
- Serve immediately with sweet and sour or sweet chilli sauce.
This dish is flexible enough that you can either serve and eat it as it is, serve as a pulutan over liquor or even as a viand for your lunch or dinner. If served as a viand though, since the Camaron Rebosado recipe is broth less, you can always partner it with warm soup or a cold soda.
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