The term camaron rebosado comes from Spanishcamarón ("shrimp"); and rebosar (originally "bubble over, overflow", but meaning "battered" in Tagalog). Despite the Spanish name, the dish is Chinese Filipino, originally introduced by Chinese migrants to the Philippines.
Camaron rebosado being fried
Camaron rebosado is prepared by removing the heads, and sometimes the tails as well, of the shrimp. It is then sliced lengthwise along the back and butterflied, with the vein removed. The shrimp is then marinated for a few minutes in a mixture of calamansi juice, salt, black pepper, garlic, and other spices to taste. The batter is made by mixing flour with egg, black pepper, corn starch or baking powder, and water. The shrimp is coated evenly and then fried in hot oil. It is also common to coat the shrimp in bread crumbs before frying.
Camaron rebosado is similar to Japanese tempura, although tempura uses a lighter batter that is chilled before frying.
Camaron rebosado con jamon (also spelled camaron rebosado con hamon) is a variation of the dish that includes ham wrapped around the shrimp in its preparation. It is a traditional dish in the Binondo district of Manila, the city's Chinatown.