Camaron Rebusado (Overflowed Shrimp)

I remember my grandmother making Camaron Rebosado. Her recipe is different because unlike other Camaron Rebosado wherein shelled shrimp are dipped in flour and egg mixture, hers is rolled in Shao-mai wrapper together with ground pork and some spices.
12 pcs. prawns or shrimp (shelled and deveined)
150gms. ground pork
1 medium onion (minced)
5 cloves garlic (minced)
12pcs. big Shao-mai wrapper
1 large egg
1/2 tsp ground black pepper
1 tsp. soy sauce
salt to taste
cooking oil (for frying)
Shell and devein the prawns, set aside. In a bowl, mix the rest of the ingredients except for the Shao-mai wrapper and cooking oil. Place a shrimp in a Shao-mai wrapper then add a teaspoon of the ground pork mixture. Roll in a triangular shape. Seal edges with water or egg white. Deep fry until golden brown. Can be served with thousand island dressing, sweet and spicy chili sauce or any dressing you want.
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6 comments / Add your comment below

  1. Oh Camaron Rebosado is one of my all time favorites although I seldom cook it because of the prohibitive price of prawns in the Phils. I love any dish with prawns, shrimps or crabs in it. Thanks for the yummy post. God bless you all always.

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