Rebosadong Hipon (Filipino Fried Battered Shrimp)
Rebosadong Hipon (Filipino Fried Battered Shrimp)
Contents
Rebosadong Hipon, also known as Camaron Rebosado, is a Filipino deep-fried shrimp dish with Spanish origins. It features shrimp coated in a crispy batter, similar to Japanese tempura but with a thicker texture, and is typically served with sweet and sour sauce.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
- 1 lb (450g) medium-sized tiger prawns or large shrimp, peeled and deveined (tails left intact)
- 1 tbsp lemon or calamansi juice
- ½ tsp salt
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp baking powder
- ¼ tsp baking soda (optional, for extra crispness)
- 1 egg, lightly beaten
- 1 cup ice-cold water
- ¼ tsp ground black pepper
- ½ tsp salt (additional for batter)
- Cooking oil (for deep frying)
Instructions
- Marinate the shrimp: In a bowl, combine shrimp, lemon/calamansi juice, and ½ tsp salt. Let sit for 30 minutes to absorb flavors.
- Prepare the batter: In a separate bowl, sift together flour, cornstarch, baking powder, baking soda, pepper, and remaining salt.
- Mix wet ingredients: Gradually add beaten egg and ice-cold water to the dry ingredients, whisking until smooth. The batter should be thick but pourable.
- Heat the oil: Pour oil into a deep pan or wok (about 3 inches deep) and heat to 350°F-375°F (175°C-190°C).
- Coat the shrimp: Holding each shrimp by the tail, dip into the batter until fully coated, letting excess drip off.
- Fry the shrimp: Carefully lower battered shrimp into hot oil, frying 3-4 pieces at a time to avoid overcrowding. Cook for 2-3 minutes per side until golden brown.
- Drain: Transfer cooked shrimp to a plate lined with paper towels to absorb excess oil.
- Serve immediately: Enjoy hot with sweet and sour sauce, banana ketchup, or spiced vinegar.
Recipe Notes & Tips
- Batter consistency: If too thick, add 1-2 tbsp cold water; if too thin, add 1 tbsp flour.
- Oil temperature: Use a thermometer or test with a drop of batter (it should sizzle and float immediately).
- For extra crispiness: Double-coat by dipping shrimp in batter, then in breadcrumbs, then batter again before frying.
- Variations: Some recipes use beer instead of water for a lighter texture.
Frequently Asked Questions
What’s the difference between rebosadong hipon and tempura?
Rebosadong hipon uses a thicker batter with baking powder and sometimes breadcrumbs, while tempura has a lighter, crispier batter made with cold water and no leavening agents.
Can I use frozen shrimp?
Yes, but thaw completely and pat dry with paper towels to remove excess moisture before marinating.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer (not microwave) to restore crispness.
Why leave the tails on?
Tails act as handles for dipping and prevent your fingers from getting greasy. They also add presentation appeal.
What’s the best oil for frying?
Neutral oils with high smoke points like canola, vegetable, or peanut oil work best.
Related guides
- Adobong Pusit: A Classic Filipino Squid Dish
- Daing na Bangus (Marinated Fried Milkfish) – A Complete Guide
- Fish Escabeche: A Filipino Sweet and Sour Delight
- Ginataang Alimasag: Crabs in Coconut Milk
- Ginataang Hipon Recipe: Filipino Shrimp in Coconut Milk