There was always one dish that made my Aunt Vangie’s eyes light up whenever she visited from Manila: our family’s Camaron Rebosado.
I can still picture her sitting at our worn wooden dining table, dunking those perfectly crispy shrimp in sweet and sour sauce while sharing stories about her week.
What started as my Lola’s special occasion dish has become our family’s most requested recipe. And after years of watching her perfect this in our tiny kitchen, I’ve learned all the secrets to achieving that light, crispy coating that shatters with each bite, revealing the juiciest shrimp inside.
While fancy restaurants serve their own versions, nothing beats the satisfaction of creating this Filipino-Chinese favorite at home.
This recipe captures the exact technique that has made our family’s Camaron Rebosado legendary in our barangay, and I’m excited to share it with you today.
Why You’ll Love This Recipe
- Perfectly crispy exterior with juicy, tender shrimp inside
- Restaurant-quality results at home
- Make-ahead friendly marinade
- Versatile serving options
- Great for both special occasions and family meals
- Impressive presentation with minimal effort
Camaron Rebosado (Crispy Battered Shrimp)
Equipment
- Deep heavy-bottomed pot or wok (kawa) for even heat distribution during frying
- Candy/oil thermometer ensures perfect oil temperature
- Spider strainer (salaan) for safely removing fried shrimp
- Wire rack allows excess oil to drip
- Mixing bowls separate bowls for marinade, batter, and coating
- Paper towels for draining excess oil
- Kitchen scissors (Gunting) for deveining shrimp
- Sharp knife (kutsilyo) for butterflying shrimp
Ingredients
For the Shrimp
- 1 pound 16-20 pieces large shrimp (sugpo/hipon)
- 1 teaspoon calamansi or lemon juice
- ½ teaspoon salt asin
- ¼ teaspoon ground black pepper paminta
For the Batter
- ½ cup all-purpose flour arina
- ½ cup cornstarch corn starch
- 1 teaspoon baking powder pampaalsa
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 large egg cold
- ½ cup ice-cold water
- 1 tablespoon sesame oil optional
For Coating
- ¼ cup cornstarch for dusting
For Frying
- 4 cups canola or vegetable oil
Instructions
- Clean and prepare the shrimp (paglilinis ng hipon): Gently remove the heads while keeping the tails intact. Using kitchen scissors or a sharp knife, make a shallow cut along the back of each shrimp and remove the black vein (pagtatanggal ng ugat). To keep the shrimp straight during cooking, make three small cuts on the belly side (tatlong hiwa sa tiyan). Pat the shrimp completely dry with paper towels and place in a bowl.
- Season the shrimp with calamansi juice (or lemon), salt (asin), and ground black pepper (paminta). Mix well and let marinate in the refrigerator for 10 minutes. While waiting, prepare your dredging station.
- In a large bowl, sift together the flour (arina), cornstarch, baking powder (pampaalsa), salt, and white pepper. Place this mixture in the refrigerator for at least 30 minutes to chill. This cold temperature is crucial for achieving the crispiest coating (pinakamainam na pinalamang).
- When ready to cook, heat oil in a deep, heavy-bottomed pot or kawali to 350°F (175°C). The oil should be at least 3 inches deep. While the oil is heating, prepare your batter.
- Remove the flour mixture from the refrigerator. In a separate bowl, whisk together the cold egg and ice-cold water until well combined. Gently fold this wet mixture into your chilled dry ingredients until just barely mixed – small lumps are good (huwag masyadong haluin)! If using, add the sesame oil now.
- Set up your coating station: Place the additional cornstarch for dredging in a shallow plate. Remove the marinated shrimp from the refrigerator. Working one piece at a time, dredge each shrimp in cornstarch, shaking off excess (pagpapagpag ng sobrang arina), then dip into your prepared batter.
- Carefully lower each battered shrimp into the hot oil, holding it by the tail for a few seconds before letting go – this helps prevent sticking. Cook only 4-5 pieces at a time to maintain oil temperature (huwag masyadong padamihin ang priniprito). Fry for 2-3 minutes until golden brown and crispy (hanggang maging gintong-brown at malutong).
- Remove cooked shrimp using a spider strainer (sandok) or slotted spoon and place on a wire rack set over a baking sheet – not on paper towels, to maintain crispiness (para mapanatiling malutong). Maintain oil temperature between batches by allowing it to return to 350°F before adding the next batch.
- Serve immediately while hot and crispy. Present on a serving platter with your choice of sawsawan: sweet and sour sauce (agre dulce), banana ketchup, or sweet chili sauce. Garnish with fresh lemon wedges or calamansi if desired.
- For best results, eat within 15 minutes of cooking – these crispy treats wait for no one! If needed, keep warm in a 200°F (95°C) oven for up to 30 minutes, but remember that the sooner you serve, the better the crunch (mas malutong kapag bagong luto).
Tips from Lola’s Kitchen
- Keep everything cold – refrigerate batter ingredients beforehand
- Use ice-cold water for the crispiest coating
- Don’t overmix the batter – lumps are good!
- Pat shrimp very dry before coating
- Maintain oil temperature between batches
Troubleshooting
- Batter falling off: Ensure shrimp is completely dry and dusted with cornstarch
- Oily result: Oil temperature too low; maintain 350°F
- Dark coating: Oil too hot; reduce temperature
- Rubbery shrimp: Overcooked; reduce frying time
Ingredient Alternatives
- Shrimp → Medium prawns
- Calamansi → Lemon or lime juice
- All-purpose flour → Rice flour for gluten-free option
- Cornstarch → Potato starch
- Canola oil → Any neutral high-heat oil
Storage & Reheating
Storage- Refrigerator: 2-3 days in airtight container
- Freezer: Not recommended for cooked dish
- Oven: 400°F (200°C) for 5-7 minutes
- Air Fryer: 350°F (175°C) for 3-4 minutes
- Avoid microwave
Variations
- Spicy Version: Add cayenne to batter
- Beer-Battered: Replace water with cold beer
- Tempura Style: Use ice-cold sparkling water
- Coconut Crusted: Add desiccated coconut to batter
FAQs
Q: Why won’t my batter stick to the shrimp? A: Make sure to pat shrimp dry and dust with cornstarch first. Q: Can I prepare the batter in advance? A: No, make batter just before frying for best results. Q: How do I know when the oil is ready? A: Use a thermometer or test with a droplet of batter – it should sizzle and rise immediately. Q: Can I reuse the oil? A: Yes, strain and store properly. Use maximum 2-3 times.
Nutrition
The Story Behind Camaron Rebosado
Camaron Rebosado stands as a testament to the Philippines’ rich culinary heritage, where centuries of cultural influences have melded into uniquely Filipino flavors. While its name derives from Spanish—”camarón” meaning shrimp and “rebosado” meaning battered—this crispy shrimp dish actually traces its roots to Chinese cooking techniques that arrived with early traders and settlers in the Philippine archipelago. This fascinating fusion showcases how Filipino cuisine has masterfully adapted foreign influences while making them distinctly its own.
In the bustling streets of Manila’s Binondo district, the world’s oldest Chinatown, versions of this dish first gained popularity in Chinese restaurants during the early 20th century. The technique of coating seafood in a light, crispy batter closely resembles Chinese cooking methods, particularly those from the southern coastal regions where seafood preparation was an art form. Filipino cooks then adapted this method, incorporating local ingredients like calamansi and creating complementary dipping sauces that better suited the Filipino palate.
What sets Filipino Camaron Rebosado apart from similar Asian fried shrimp dishes is its distinctive batter. Unlike Japanese tempura’s airy lightness or Chinese-style prawn’s thicker coating, the Filipino version achieves a perfect middle ground—crispy enough to create that satisfying crunch, yet light enough to let the sweet, succulent flavor of the shrimp shine through. This unique balance has made it a mainstay at Filipino family gatherings, fiestas, and restaurants across the country.
Today, every region in the Philippines has its own take on Camaron Rebosado. In coastal areas like Bataan and Pangasinan, where fresh seafood is abundant, locals often prepare this dish using freshly caught shrimp, some as large as prawns. Meanwhile, in urban areas, innovative cooks have developed variations using different batters and dipping sauces, though the classic sweet and sour sauce remains the most beloved pairing. Whether served as pulutan (bar snacks), appetizers at formal gatherings, or as a main dish with steaming white rice, Camaron Rebosado continues to evolve while maintaining its cherished place in Filipino cuisine.
This enduring popularity has seen Camaron Rebosado transcend its Chinese-Spanish origins to become quintessentially Filipino, representing the adaptability and creativity that characterize Philippine cooking. From humble street food stalls to high-end Filipino restaurants worldwide, this dish tells the story of Filipino cuisine’s ability to embrace influences while creating something uniquely its own.
