Camaron rebosado
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieIt’s the Filipino version of the Japanese tempura but how we cook camaron rebosado is more similar to the Chinese way of cooking this crispy batter coated shrimps. A lot of cooks add a beaten egg to the batter — I don’t because combining egg, flour and water results in a bread-like texture that turns crisp only after prolonged frying which is the surest way to overcook the shrimps and turn them dry and rubbery.
I cook camaron rebosado the way Chinese cooks do — with flour, water and small pieces of ice. I don’t overmix the batter so that tiny lumps of flour remain. These lumps become really crispy during frying.
Serves 4 to 5.
Ingredients:
500 g. of large shrimps
salt
1 c. of flour
3/4 c. of ice cold water
a handful of small pieces of ice
2 to 3 c. of cooking oil for deep frying
Remove the heads and shells of the shrimps, leaving the tails on — not for decoration but to making dipping in the batter easier.
Slit the backs of each shrimp and remove the black vein that runs through it length. This is the shrimp’s digestive system that contains its waste and you really don’t want to ingest it.
Heat the cooking oil in a wok or frying pan.
Pat the shrimps dry with paper towels and season with salt.
In a wide shallow bowl, place 1/4 c. of flour.
In a mixing bowl, place the remaining flour, ice cold water and ice. Mix lightly.
Holding a shrimp by the tail, dredge in flour then dip in batter until well coated. Carefully drop into the hot oil. Repeat and cook the shrimps in batches of four to six. This is a very short frying method. If the temperature of the oil is right, the coating should turn lightly golden and crisp in less than three minutes by which time the shrimps should be cooked through.
Drain the fried shrimps on paper towels. Serve hot with sweet chili sauce on the side.
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[...] dinner affair. I brought a large tray of pastel del pollo, there were rice noodles, fish, lasagna, camaron rebosado and a tray of baked salmon ordered from Conti’s (below, left). Salmon is my favorite fish [...]
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oh! this dish brings back a lot of memories!!! it used to be on the menu in our restaurant when it was still starting.
now i’ll try it at home. thanks for sharing connie!
ayos
sarap neto
parehas ng kinain namin nung weekend
may extrang squid lang nga parang variety naman
sarap din sa dip na chili oil and soy sauce
I like to marinade the shrimps first in lemon juice, white pepper and patis.
Citrus juice “cooks” the shrimps and turn them opaque prematurely.
wow, this looks so delicious, connie.
but recently I’ve developed an allergy to shrimps. i just might use squid instead.
Miss Connie, the technique you described is actually Japanese, not Chinese :p Chinese cooking actually coats things in egg WHITE (no yolks and no flour) and CORNSTARCH, or rice flour. I prefer this to any batter method, because batter-fried foods, I find, are less crisp than cornstarch-dusted fried foods :p
Really? Wow, and Kylie Kwong cooked this dish using the same flour and ice method.
Well, Kylie Kwong doesn’t really cook in the strict Chinese way :p In any case, YOUR recipe is good, as it is not overly-seasoned and is easy. :p
and she’s … drumroll please … CHINESE!
I believe the way you cook this dish will make the prawns taste better than the Chinese recipe.
And to eat it with hot chili dip…..drool!!!!
Ms. Connie tanong lang….papaano nagagawang unat yung shrimp na parang tempura? Yung kasing niluluto nagka-curl…papano kaya yun?
Thanks
Pag bili mo, piliin mo yung naka unat na. They retain their shape during cooking.
Try this. someone taught me this method..After cleaning the shrimps or prawns, pierce them w/ barbecue sticks (the thinner ones ). You can dip them in the batter and fry them that way. I also dip them in japanese bread crumbs before frying….
Connie is right.. the secret is the ice cold water…
You can remove from sticks after frying. Just so they wont curl up..
Connie… love your blog.. More Luck and God Bless you and your Family..
hi,
What is the flour? is it all purpose? or tapioca flour?
All purpose. But a mixture of all purpose flour and tapioca (or corn) starch works too.
hi a tip I’ve learned from the show cafe asia is you can make several small slits on the belly of the shrimps so it will not curl when you fry it.