Camaron rebosado

Camaron rebosado | casaveneracion.com

It’s the Filipino version of the Japanese tempura but how we cook camaron rebosado is more similar to the Chinese way of cooking this crispy batter coated shrimps. A lot of cooks add a beaten egg to the batter — I don’t because combining egg, flour and water results in a bread-like texture that turns crisp only after prolonged frying which is the surest way to overcook the shrimps and turn them dry and rubbery.

I cook camaron rebosado the way Chinese cooks do — with flour, water and small pieces of ice. I don’t overmix the batter so that tiny lumps of flour remain. These lumps become really crispy during frying.

Serves 4 to 5.

Ingredients:

500 g. of large shrimps
salt
1 c. of flour starch
3/4 c. of ice cold water
a handful of small pieces of ice
2 to 3 c. of cooking oil for deep frying

Remove the heads and shells of the shrimps, leaving the tails on — not for decoration but to making dipping in the batter easier.

Slit the backs of each shrimp and remove the black vein that runs through it length. This is the shrimp’s digestive system that contains its waste and you really don’t want to ingest it.

Heat the cooking oil in a wok or frying pan.

Pat the shrimps dry with paper towels and season with salt.

In a wide shallow bowl, place 1/4 c. of flour.

In a mixing bowl, place the remaining flour, ice cold water and ice. Mix lightly.

Holding a shrimp by the tail, dredge in flour then dip in batter until well coated. Carefully drop into the hot oil. Repeat and cook the shrimps in batches of four to six. This is a very short frying method. If the temperature of the oil is right, the coating should turn lightly golden and crisp in less than three minutes by which time the shrimps should be cooked through.

Drain the fried shrimps on paper towels. Serve hot with sweet chili sauce on the side.

Comments

  1. says

    oh! this dish brings back a lot of memories!!! it used to be on the menu in our restaurant when it was still starting. :) now i’ll try it at home. thanks for sharing connie!

  2. Joey Tosino says

    ayos
    sarap neto
    parehas ng kinain namin nung weekend
    may extrang squid lang nga parang variety naman
    sarap din sa dip na chili oil and soy sauce

  3. Redge says

    wow, this looks so delicious, connie.
    but recently I’ve developed an allergy to shrimps. i just might use squid instead.

  4. A says

    Miss Connie, the technique you described is actually Japanese, not Chinese :p Chinese cooking actually coats things in egg WHITE (no yolks and no flour) and CORNSTARCH, or rice flour. I prefer this to any batter method, because batter-fried foods, I find, are less crisp than cornstarch-dusted fried foods :p