Sunday, April 2, 2006

Tortas de Camaron

Rather than settling for a Filet-o-Fish, whip up something a little more interesting such as these Tortas de Camaron.

3/4 cup Dehydrated Shrimp (found in Asian or Mexican markets)
2 cups Bread or Tortilla Crumbs*
3 eggs
1/4 tsp. Salt
Vegetable Oil for frying

Mix dried shrimps and bread crumbs in a blender or food processor. Mix until the shrimps are ground up and well blended with crumbs. Beat egg whites until fluffy fold in yolks, salt, shrimp & bread mixture mix until you have a batter the consistency of a cooked oatmeal.

Heat enough oil in a skillet to about a depth of 1/4". Put a tablespoonful of batter in the oil for each fritter, and fry until golden, turning once.

Serve on top of Nopales Guisados.

*To make tortilla crumbs, dry tortillas (about 12) in an oven on low heat until crisp. Grind up in a food processor or blender.

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