Camaron Rebosado
Filipino Recipe
(Overflowed Shrimp)

Camaron Rebosado Filipino Recipe also called Rebozado is a Spanish inspired seafood dish made with prawns marinated in a citrus and salt dipped in a batter and then deep fry. It is nearly similar to tempura but softer. Traditionally, they serve it with sweet and sour sauce but it is also delicious with mayonnaise-based sauce like aioli dip.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Yield: 4 Servings

Camaron Rebosado Filipino Recipe Ingredients:
500 g /1 lb raw prawns, peeled and deveined
1/4 cup cornstarch
1/4 cup flour
1 egg + 1 egg white
1 tbsp fish sauce
1/2 tsp calamansi juice
1/2 tsp baking powder
1/2 tsp baking powder
1/4 cup lemon soda
1/2 cup ice water
1 tsp green onions, finely chopped
Salt and pepper, as needed
Cooking oil, for deep frying

Cooking Direction:

1. Clean the prawns, pull away the heads and shells, leave the tails intact. Butterfly or make a slit on the back and front of each prawn and remove the dark thread.
2. Marinate the prawns in fish sauce, calamansi juice and pepper. Cover and leave to marinade fro about 30 minutes.
3. For the batter, Whip the egg white in a mixing bowl until they are foamy, beat the egg, and add ice water, lemon soda, cornstarch, baking powder, baking soda, green onions, salt and pepper. Mix until all the ingredients are incorporated.
4. Pour 1/4 cup of flour in a mixing bowl; lightly toss the prawns to coat.
5. In a large pan, heat the cooking oil, just enough to deep fry the prawns. Dip each prawns into the batter, make sure that the prawns are evenly coated
6. Deep fry the prawns in a medium heat, cook for about 3 to 4 minutes or until golden brown.
7. Place the prawns in a kitchen towel to absorb any excess oil. Serve.

Calamansi Aioli Dip
3/4 cup mayonnaise
1 garlic clove, grated
1 tbsp fresh calamansi juice
1/8 tsp ginger, graterd
1/4 tsp salt
1/4 tsp pepper

Combine all the ingredients in a large bowl. Cover and put in the refrigerator for about 30 minutes before serving.