Camaron is the Philippines’ version of Japanese Tempura. It is one of the top Pinoy dishes present in family gatherings and social events. It’s easy to think Camaron is a difficult recipe but is actually very easy and simple to cook! You just need the right preparation and good quality oil for deep frying.
For this recipe, I use Grande Rice Bran Oil. Rice Bran Oil is new to me but I’ve heard and read about its health benefits. Rice bran oil is extracted from the rice bran, which contains naturally present anti-oxidants such as Vitamin E, Phytosterols and Gamma-oryzanol. This brand I’m using called Grand Rice Bran Oil is physically refined. This means that nutrients are not lost during its processing and I’ve learned how nutrients is very important in keeping our body fit and well.
Rice bran oil is the top choice for deep frying Camaron and other recipes that require this frying method. As you can see in this photo, Grande Rice Bran Oil keeps its clear, golden appearance even after a long time of frying. With Grande Rice Bran Oil, you can cook at higher temperatures without it starting to smoke and break down. Now let’s cook!
Easy & Crispy Camaron Rebosado Recipe by Mommy Lace
INGREDIENTS for Camaron Rebosado
- 500 grams jumbo shrimp – I use Pacific Bay Seafood’s frozen fresh shrimp that’s ready to cook, peeled and deveined. You can do this yourself in advance
- 6-10 pieces of Calamansi
- 4 tbsp flour
- 1 tbsp cornstarch
- 1 tbsp milk
- 1 egg
- Grande Rice Bran Oil for deep frying
PROCEDURE for cooking Camaron Rebosado
1. Marinate shrimps in calamansi. Use a ziploc bag to do this. Put the peeled shrimps in the bag, squeeze calamansi directly on them. Sprinkle salt to taste. Leave for 30 minutes.
2. Prepare the batter – in a bowl, mix together flour, cornstarch, milk, egg. Season with salt and pepper.
3. Prepare the oil – in low heat, heat Grande Rice Bran Oil. Use 2-3 cups for deep frying in a deep pan.
Deep Frying Camaron
1. Place 3-4 shrimps in batter. Coat well.
2. Test if the oil is ready by placing 1 shrimp or a drop of the batter mix. If it sizzles, it is ready.
3. Deep fry battered shrimp. Place 3-4 pieces one at a time only. When the shrimp floats and has a golden brown color, your Camaron is ready.
4. Place cooked Camaron on top of paper towels to drain excess oil.
5. Serve with sweet chili sauce or ketchup.
The cooking oil plays a big factor in making your Camaron crispy. Rice bran oil is really suitable for deep frying and does not burn. It has a clean taste and the camaron is very tasty but not too oily or tasting like oil. You’ll be proud to serve this to your family and friends.
Happy cooking Mommy!
