Camaron rebosado is deep-fried battered shrimp served with sweet and sour sauce. It is known as the Philippine version of tempura except tempura has a light batter and served with soy sauce. This style of cooking shrimp nearly resembles the Japanese tempura and shrimp croquettes; however, some ingredients and preparation steps vary.
Preparations for Camaron rebosado
1 lb shrimp, peeled and deveined
1 piece lemon
8 tablespoons flour
1 tablespoon cornstarch
1 teaspoon salt
2 pieces raw eggs
1 tablespoon fresh milk
3 cups cooking oil
Marinate the shrimp in lemon juice for 30 minutes. Combine flour, cornstarch, and salt in a mixing bowl then mix well. Add the eggs and milk stir until all the ingredients are well distributed. Heat a pan and pour-in the cooking oil.
When the oil is hot enough, dip a piece of shrimp in the batter (leave the tail uncovered) then deep-fry until the color of the outer part turns dark yellow and the texture becomes crispy. Remove from the pan or fryer then place in a plate with paper towel (this will absorb excess oil).
Serve with sweet and sour sauce. Share and enjoy!