Camaron rebosado recipe or rebosadong hipon is the Filipino version of Japanese Tempura. But for me, nothing beats our own pinoy recipe version because this taste better. Swak na swak sa panlasa. Did you know that Camaron Rebosado has a spanish name but this recipe actually originated in China. It’s because of the Spanish Colonization (1521-1898). Way back the Spanish colonization period there are a number of Hispanization influence to our culture from art, language names and the cuisine of the Chinese Filipino.
Some of you may ask about Camaron Rebosado recipe versus Tempura. Hey what’s the difference between the two? Plain and simple answer. They are different in recipe and cooking process. Tempura is cooked the japanese way. Japanese will normally make the batter cold so that when it hits the boiling oil. The batter becomes very crispy when cooked. Imagine how a cold batter is suddenly dipped in boiling oil. While a Camaron Rebosado recipe is our own version of deep fried shrimp in batter with a sweet and sour sauce dipping sauce and side it with atchara! Oh so yummy, it makes me hungry again. Happy cooking!
CAMARON REBOSADO (Filipino Style)
INGREDIENTS:
1/2 kg shrimp, peeled and headless
1 piece lemon (or calamansi)
8 tablespoons flour
1 tablespoon cornstarch
1 teaspoon salt
2 pieces raw eggs
1 tablespoon fresh milk
3 cups cooking oil for deep frying
INSTRUCTIONS:
In a medium bowl, marinate shrimp in lemon juice for 30 minutes.
In a separate bowl, combine flour, cornstarch, salt and mix well. Then, add eggs and milk. Mix until all the ingredients are well incorporated.
Heat a shallow pan and pour-in the cooking oil. Once the oil is hot enough, dip a piece of shrimp in the batter (leave the tail uncovered) then deep-fry one at a time until the color of the outer part turns orange yellow and the texture becomes crispy.
Heat should be on medium to low, to prevent over toasting the coat. Do not over cook shrimp, drain from oil as soon as it turns lightly brown and crispy. Shrimps cooks in less than 3 minutes. It shrinks and becomes rubbery when over cooked.
Drain from the pan, and transfer to a plate with paper towels (to absorb drips of oil).
