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Traditional Mexican Dried Shrimp Patties - "Tortitas de Camarón"

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recipes.curator2.3 Klast monthWaivio3 min read
🥚 5 eggs🍤 4-5 tbsp of shrimp powderTo make the shrimp powder🍤 8 shrimp🍋 1/2 lime🍃 1 bay leaf🧂 1 tbsp of salt🧄 2 garlic cloves🧂 1/4 tsp of black pepper

Experience the authentic flavors of Mexico with this cherished recipe from the cooking archives of La Abuelita Marthita. These dried shrimp patties, known as "Tortitas de Camarón", are a Lenten staple in Mexican households. Traditionally savored with a rich guajillo chili sauce or enjoyed alongside other dishes like "romeritos", these delicately crunchy and flavorful patties will transport your palate to a festive Latin kitchen. Join us as we dive into this culinary treasure and bring a taste of Mexico to your table. Perfect for any occasion when you crave a delightful seafood dish with a traditional twist.

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Ingredients:

- 100g of completely dry shrimp

- 4 large eggs

- 1-1.5 tablespoons of breadcrumbs (optional, if needed for texture)

- Cooking oil, for frying

- Salt, to taste (be cautious as dried shrimp are already salty)

Equipment:

- Blender or food processor

- Mixing bowl

- Frying pan

- Stove

- Paper towels

- Slotted spoon or spatula

- Whisk or electric mixer

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1. Prep Time: 20 minutes

2. Cook Time: 10 minutes

3. Total Time: 30 minutes

4. Servings: Makes about 12 medium-sized patties, depending on size

Procedure:

1. Begin by removing the head and tail from the dried shrimp if they are still attached. Ensure the shrimp are bone dry; if they happen to be damp, lightly toast them in a microwave for 2-3 minutes or dry them on a comal (griddle) over a flame until moisture has evaporated.

2. Once the shrimp are desiccated, place them into a blender or food processor and pulverize until you obtain a fine powder.

3. Break the four eggs into a mixing bowl and whisk vigorously until they reach a "turrón" stage, meaning they are well-beaten and fluffy.

4. Heat cooking oil in a frying pan over medium heat, preparing it for shallow frying. The oil should be about 1/4-inch deep.

5. Mix the ground shrimp into the beaten eggs, adding breadcrumbs if the mixture seems overly salty or if you need a drier consistency to hold the patties together.

6. Gently fold the mixture until the shrimp and breadcrumbs are fully incorporated into the egg.

7. Using a spoon, carefully dollop the mixture into the hot oil to form patties. Ensure not to overcrowd the pan. Adjust the heat as needed to prevent the patties from browning too quickly.

8. Fry each patty for a few minutes on one side until it’s golden brown and set. Then, cautiously flip to cook the other side, ensuring each patty is fully cooked through and crispy.

9. Once cooked, remove the patties from the oil with a slotted spoon or spatula and place them on a plate lined with paper towels to absorb excess oil.

10. Repeat the process until all the mixture has been used. Serve your shrimp patties hot as a standalone dish or accompanied by a guajillo chili sauce if desired.

Cooking Tips:

- Always monitor the heat of your oil to prevent patties from burning.

- Keep the shrimp patty mixture on the thicker side to ensure they hold together and cook evenly.

- If you're serving these to guests, consider making them slightly smaller for bite-sized appetizers.

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Discover and enjoy more traditional Mexican recipes by visiting the YouTube channel of La Abuelita Marthita at https://www.youtube.com/@laabuelitamarthita48

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#traditionalmexican #driedshrimppatties #tortitasdecamarón #laabuelitamarthita48 #familyrecipe #seafood #lentenrecipe #mexicancuisine #homecooking #chatgpt

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Tortitas de Camarón

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