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Camaron Rebosado


  • 1 kilo long shrimps (peeled and black vein cleaned out, but tail in tacked)
  • Pinch of salt & pepper
  • 2 teaspoons calamasi juice


  • 2 whole eggs (slightly beaten)
  • 1 cup cold water
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • teaspoons salt
  • oil

    Sweet & Sour Sauce

  • 2 cups pineapple juice
  • 2 teaspoon sugar
  • 3 tablespoons banana catsup
  • 2 teaspoons hot sauce
  • teaspoon salt
  • 3 teaspoons cornstarch diluted in 1 tablespoon of water


  1. Cut not-so-deep-slits on the body of the shrimp to keep them straight during frying.
  2. Marinate shrimps in salt & pepper and calamansi.
  3. In a bowl, mix water and egg. Add in baking powder, flour and salt. Mix well.
  4. In a deep fryer, heat oil.
  5. Dip shrimps in batter, let drip and deep fry in hot cooking oil until golden and crispy.
  6. In a sauce pot, Mix pineapple juice, sugar, catsup, hot sauce and salt.
  7. Bring to a boil and add cornstarch mixture, thicken.
  8. Serve shrimp with sweet & sour sauce.

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