Camaron Rebosado Prawns in Batter
Crispy, golden, and irresistibly delicious, Camaron Rebosado (Prawns in Batter) is a crowd-pleasing Filipino classic that's perfect for any occasion. This easy-to-make dish features succulent large prawns cloaked in a light yet flavorful batter made from all-purpose flour, cornstarch, baking powder, and a touch of black pepper for a subtle kick. Deep-fried to perfection, these prawns achieve a crunchy exterior while remaining tender and juicy inside. Ready in just 30 minutes, this recipe is ideal for weeknight dinners or entertaining guests. Serve these batter-fried prawns with lemon wedges and a side of sweet chili sauce or spiced vinegar for dipping—an irresistible combination that will have everyone reaching for seconds. Perfect as an appetizer, side, or main course, Camaron Rebosado is a taste of the Philippines that will delight your taste buds!
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Recipe Information
Ingredients
- 500 grams large prawns (peeled, deveined, tails intact)
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1.5 teaspoons baking powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.25 cups cold water
- 1 piece egg (large)
- as needed vegetable oil (for frying)
- optional lemon wedges (for serving)
- optional sweet chili sauce (or preferred dipping sauce)
Instructions
Prepare the prawns by peeling and deveining them, leaving the tails intact. Pat them dry with a paper towel and set aside.
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper.
Crack the egg into the dry mixture. Gradually pour in the cold water, whisking continuously, until the batter is smooth and lump-free. The batter should be slightly thick but still pourable.
Heat a large pan or wok over medium-high heat and add enough vegetable oil to deep-fry the prawns (about 2–3 inches of oil). Heat the oil to 175°C (350°F).
Dip each prawn into the batter, ensuring it's fully coated. Allow excess batter to drip off before adding the prawn to the hot oil.
Carefully drop the battered prawns into the oil in small batches to avoid overcrowding. Fry for 2–3 minutes, or until golden brown and crispy.
Using a slotted spoon or tongs, remove the fried prawns from the oil and place them on a plate lined with paper towels to drain excess oil.
Repeat the process with the remaining prawns, ensuring the oil temperature stays consistent between batches.
Serve the Camaron Rebosado hot on a platter with lemon wedges and your preferred dipping sauce, such as sweet chili sauce or spiced vinegar.
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 1193 mg | 52% | |
| Total Carbohydrate | 58.8 g | 21% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 3.0 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 291 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
