Prawn Rebosado

AJI-NO-MOTO® Umami Seasoning


Rebosado Mixture
  • 2 cups (400g) Prawn, peeled, deveined
  • 1 Tbsp. (15ml) Lemon, juice
  • 1 tsp. (5g) Salt, coarse
  • 1/2 tsp. (2.5g) Black Pepper, ground
Batter Mixture
  • 1 tsp. (5g) Baking powder
  • 3 cups (360g) Rice Flour
  • 1 cup (250ml) Water, cold
  • 2 pcs. (100g) Egg, beaten
  • 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
  • 1 Tbsp. (15ml) Fish Sauce
  • 2 cups (500ml) Cooking Oil, for frying
  • Sweet & Sour Sauce (optional)
  • Garlic Mayo (optional)


  1. MIX. In a bowl, add prawns, lemon juice, salt, and pepper. Mix well and set aside.
  2. MIX. To make the batter, in a separate bowl, add baking powder, rice flour, water, and egg. Mix well.
  3. SEASON. Add AJI-NO-MOTO® and fish sauce. Mix well.
  4. DEEP-FRY. In a pan, heat oil to 180°C (356°F). Dip prawns to the batter and drop it to the hot oil. Stir to avoid sticking. Do not overcrowd. Cook until golden brown. Drain excess oil using strainer or collander.
  5. SERVE. Transfer to a plate. Serve with a dip of sweet and sour sauce or garlic mayo. Enjoy while hot.

Cooking Tips

Adding baking powder to the batter mixture helps give a puffier look and a lighter texture to the rebosado.

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ajinomoto cooking_time  Cooking Time: 30 minutes ajinomoto prep_time  Preparation: 20 minutes ajinomoto servings  Servings: 6 ajinomoto size  Serving size: 3-4 pcs. or 1/3 cup Prawn Rebosado (83.3g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Prawns contain a good amount of Zinc that aids in wound healing.


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