Ingredients Jump to Instructions ↓

  1. TORTAS DE CAMARON( shrimp fritters) Mexico

  2. 1 medium onion, finely chopped

  3. 2 clove garlic, minced

  4. 2 tablespoons cooking oil

  5. 8 oz can tomatoes, cut up

  6. 4 oz can green chili peppers, rinsed, seeded and chopped

  7. 3/4 teaspoon salt

  8. dash of pepper

  9. 3 egg white

  10. 3 egg yolks

  11. 2 tablespoons all purpose flour

  12. 6 oz ,cooked shelled and cleaned shrimp or canned, drained and chopped

  13. fat for frying.

  14. Cut all that needs to be cut up and have ready. In Saucepan cook

  15. onion in the 2 tablespoons of oil till onion is tender. Add minced

  16. garlic. Stir in undrained tomatoes, chili peppers, 1/2 teaspoon of

  17. the salt and pepper. Bring to a boil, then reduce heat. cover and simmer for 20 minutes. Keep warm.

  18. Meanwhile, beat egg whites till stiff peaks form. Beat yolks till

  19. thick and lemon coloured. add remaining 1/4 teaspoon salt. and stir in. Fold whites into yolks. sprinkle flour on top. Fold in

  20. shrimp.

  21. 1 inch of fat to

  22. 365 degs. Using

  23. a Tablespoons for small fritters or 1/4 cup measure for larger

  24. ones, Fry about 2 minutes on each side or until golden brown. Drain

  25. well on paper toweling. serve hot with the tomato sauce. I sprinkled

  26. on some chopped Cilantro.

  27. Makes 20 small or ten large fritters.


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