Camaron rebosado is a delicious way to cook shrimp. What gives a different twist to the recipe is the soft luscious shrimp coated with egg and flour mixture making it crispy when chewed. It is comparable to the tempura of the Japanese and the way Chinese cook shrimps coated with batter. It can be made even more delicious when taken with sweet chili sauce. Yummy!
My little boy is very picky with food. But when you serve camaron rebosado on the table, there’s no need to nudge him to eat his food because he will consume everything on his plate in no time. He loves this dish so much that we could never go for a whole week without it. Being so, I have mastered the recipe and I want to share it with other Moms so their little kids will get a chance to enjoy this lip-smacking treat, too. Give it a try and you will surely hear your kids asking for this delectable shrimp recipe every now and then.
- 15 fresh shrimps
- 4 eggs
- 3 tbsp flour
- 4 calamansi
- Cooking oil for frying
- Salt, to taste
- Choose fresh shrimps about 4 inches long in size. Remove the shell of the body but leave the head and tail. Trim the pointed part of the head.
- Remove the black intestine by cutting a part of the back.
- Salt to taste and roll in flour after soaking in calamansi juice. Drop each in beaten eggs and fry in deep hot fat until light brown.
- Drain excess oil and serve with sweet chili sauce.