Camaron rebosado

Camaron rebosado

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.


500 g. of large shrimps
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.


  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

    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

  5. bayi says

    I believe the way you cook this dish will make the prawns taste better than the Chinese recipe.

    And to eat it with hot chili dip…..drool!!!!

  6. Dennis Glorioso says

    Ms. Connie tanong lang….papaano nagagawang unat yung shrimp na parang tempura? Yung kasing niluluto nagka-curl…papano kaya yun?


    • mamsi says

      Try this. someone taught me this method..After cleaning the shrimps or prawns, pierce them w/ barbecue sticks (the thinner ones ). You can dip them in the batter and fry them that way. I also dip them in japanese bread crumbs before frying….
      Connie is right.. the secret is the ice cold water…

      You can remove from sticks after frying. Just so they wont curl up..

      Connie… love your blog.. More Luck and God Bless you and your Family..

  7. Leslie Ocampo Reese says

    its my favorite, good to know its easy to cook. everytime my family and i eat in this particular resturant we always order this one.

  8. Leslie Ocampo Reese says

    its look like a tempura to me, the camaron rebosado i ate in this particular resto its circle and you cant see the shimp.

  9. jay says

    leslie thats exactly the cameron rebusado that i know. its grind shrimp with egg and flour. the one on the picture is actually a tempura. this how the japanese cook their shrimp not the pinoy style.

  10. iami says

    hi connie

    i want to ask what the effect of ice and ice cold water is to the shrimp. Is there a big difference when room temperature water is used? and will this dish be still okay when packed in lunch boxes to be eaten like 6 hours after being cooked?


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