Camaron Rebosado (Battered Shrimp)
Camaron rebosado is the Filipino take on tempura-style fried shrimp, a favorite at fiestas and merienda tables across the islands. The shrimp keep their tails on for easy dipping, and the light egg batter puffs into a delicate, crackly shell when fried hot and fast. Serve it with sweet chili sauce or a simple vinegar-garlic dip for a snack that disappears fast.
Watch It Made
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Instructions
- Butterfly each shrimp along the belly and flatten slightly with the back of a knife so they fry flat and curl less. Pat dry with paper towels.
- In a bowl, whisk together flour, cornstarch, baking powder, salt, and pepper. Make a well in the center and whisk in the egg and ice-cold water until just combined; a few lumps are fine. Keep the batter cold.
- Heat about 2 inches of oil in a wok or deep pan to 350°F (175°C).
- Hold each shrimp by the tail, dip into the batter to coat the body, and optionally roll in panko for extra crunch.
- Fry 3-4 shrimp at a time for 2-3 minutes, turning once, until golden and crisp. Drain on a wire rack or paper towels.
- Serve immediately while hot, with sweet chili sauce or spiced vinegar on the side.
Cook's Tip
Keep the batter ice-cold and mix it only until just combined — overworked, warm batter loses the air bubbles that make the coating light and shatteringly crisp instead of doughy.