Time needed: 45 minutes.

Makes: 4 – 6 servings

8-10 pieces large shrimp, shelled and deveined, tail-on
Salt, to taste
Seasoned flour
2 pieces eggs, beaten
Oil, for frying
Sweet chili sauce, for dipping

½ kilo ground pork
¾ cup shrimp, chopped
Salt, to taste
Ground black pepper, to taste
2 tablespoons oyster sauce
2 pieces medium egg
1 tablespoon sugar
1 piece red onion, chopped
1/3 cup flour
½ cup carrots, grated
½ cup radish, grated
1 teaspoon five-spice powder


  1. Make relleno mix

    In a bowl, combine the ground pork, shrimp, red onion, carrots, radish, shiitake mushrooms, and egg and mix until well combined and the consistency is similar to a chunky paste. Season with oyster sauce, five-spice powder, sugar, salt, and pepper. Mix well and let sit for about 15 minutes.

  2. Prepare shrimp

    Season the shrimps with salt and pepper. Coat lightly with flour.

  3. Coat shrimp

    Take 2 heaping tablespoons of Relleno mix and shape into an oval. Make a dent in the middle using a finger and place the coated shrimp. Cover the shrimp in the Relleno mix, leave the tail exposed. Dredge the shrimp Relleno in seasoned flour, eggs, and breadcrumbs. Repeat for all.

  4. Fry

    In a large pot over medium heat, fry the rellenong camaron rebusado in hot oil for about 10 minutes, until cooked through, golden, and crispy.

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