📝 About This Recipe
Camaron Rebusado is the Filipino adaptation of Spanish and Chinese battered shrimp, beloved for its signature thick, puffy, and ultra-crispy golden crust. Unlike tempura, this dish features a heartier batter infused with a hint of citrus and salt, perfectly encasing succulent, juicy shrimp. It is a quintessential Filipino party favorite that brings a nostalgic crunch to every celebration, especially when paired with its iconic bright red dipping sauce.
🥗 Ingredients
The Shrimp
- 1 lb Large Shrimp or Prawns (peeled and deveined, tails left intact)
- 1 tablespoon Calamansi Juice (or lemon juice as a substitute)
- 1/2 teaspoon Salt (to season the shrimp)
- 1/4 teaspoon Black Pepper (freshly ground)
The Batter
- 1 cup All-purpose Flour (sifted)
- 1/2 cup Cornstarch (for extra crispness)
- 1 teaspoon Baking Powder (to help the batter puff up)
- 1 large Egg (beaten)
- 3/4 cup Ice Cold Water (adjust slightly for consistency)
- 2 cups Cooking Oil (for deep frying)
Sweet and Sour Dipping Sauce
- 1/2 cup Pineapple Juice (canned or fresh)
- 1/4 cup Banana Ketchup (classic Filipino style; or tomato ketchup)
- 2 tablespoons White Vinegar (cane vinegar is preferred)
- 3 tablespoons Brown Sugar (adjust to desired sweetness)
- 1 teaspoon Cornstarch (dissolved in 1 tablespoon water)
👨🍳 Instructions
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1
Prepare the shrimp by peeling the shells and removing the veins, but make sure to leave the tails on for easy handling and a beautiful presentation.
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2
Make small, shallow incisions along the belly of each shrimp and press them down gently to straighten them; this prevents the shrimp from curling too much when frying.
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3
In a bowl, marinate the shrimp with calamansi juice, salt, and black pepper. Let it sit for 10-15 minutes while you prepare the other components.
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4
In a small saucepan, combine the pineapple juice, ketchup, vinegar, and brown sugar. Bring to a gentle simmer over medium heat.
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5
Whisk in the cornstarch slurry into the sauce and stir continuously until the sauce thickens and becomes translucent. Set aside to cool.
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6
In a large mixing bowl, whisk together the flour, cornstarch, and baking powder.
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7
Make a well in the center and add the beaten egg and ice-cold water. Whisk gently until just combined; a few small lumps are okay—do not overmix or the batter will become tough.
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8
Heat the cooking oil in a deep pan or wok to 350°F (175°C). You can test the heat by dropping a bit of batter; if it sizzles and rises immediately, it's ready.
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9
Pat the marinated shrimp dry with paper towels. Lightly dredge each shrimp in a little extra flour before dipping into the batter.
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10
Holding the shrimp by the tail, dip it into the batter until fully coated, then carefully lower it into the hot oil.
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11
Fry the shrimp in batches of 4 or 5 to avoid overcrowding the pan, which would drop the oil temperature and make the batter greasy.
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12
Cook for 2-3 minutes per side or until the batter is a deep golden brown and the shrimp is pink and cooked through.
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13
Remove the shrimp using a slotted spoon and drain on a wire rack or paper towels to remove excess oil.
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14
Serve immediately while hot and crispy with the prepared sweet and sour sauce on the side.
💡 Chef's Tips
Always use ice-cold water for the batter to ensure a light, crispy texture rather than a heavy, doughy one. Patting the shrimp dry before dredging is crucial; moisture on the surface will cause the batter to slip off during frying. Do not over-marinate the shrimp in citrus for more than 20 minutes, as the acid will start to 'cook' the delicate seafood and change its texture. Straightening the shrimp with small belly cuts ensures they fry evenly and look like the professional version served in Filipino restaurants.
🍽️ Serving Suggestions
Serve as a main course with warm, fluffy white jasmine rice. Pair with a side of 'Atchara' (pickled green papaya) to cut through the richness of the fried batter. Accompany with a cold glass of calamansi juice or iced tea for a refreshing contrast. For a party platter, serve alongside other Filipino favorites like Pancit Bihon or Lumpiang Shanghai.