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Philippine Artisan Flavoured Sauces, Condiments & Preserves

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2 tbsp cooking oil

350g shelled prawns, large


1 tsp garlic powder

1 tsp onion powder

2 tbsp light soy sauce

1/2 tsp sugar

pinch of salt and pepper


4 tbsp flour

pinch of salt and white pepper


2 tbsp RoniB's Kitchen Extra Hot Garlic chilli paste (add more if desired)

4 tbsp honey

lemon juice (optional)

Watercress (garnish)

How to

  1. In a bowl, mix together the marinade and add the prawns. Marinade for at least 30 minutes.

  2. In another bowl, mix together the ingredients for coating. Set aside.

  3. After 30 minutes, add the seasoned flour to the prawns. Coat the prawns throroughly, shaking any excess flour.

  4. Heat oil in a shallow pan and lightly fry the prawns until golden brown. Do not over crowd your pan. You may have to do this in batches.

  5. In a bowl, mix together the ingredients for the sauce. Add salt and pepper according to taste. You may also opt to add a few drops of lemon juice.

  6. When all the prawns have been fried, discard some of the oil but leave a little bit.

  7. Return the pan on the hob over low-medium heat and return the fried prawns.

  8. Add the sauce and toss quickly making sure prawns are well coated with the sauce and heated through. Serve.

Camaron rebosado is a classic fried coated prawn dish usually dipped in sweet chilli sauce. This is our updated version with the prawns already coated in the sauce. The flour coating is also packed with flavours giving this dish lots of taste layers.

Chillified Camaron Rebosado

2 servings

40 mins