Shrimp Pancakes Image
Shrimp Pancakes Image

Shrimp Pancakes

octubre 7, 2016

https://www.lamichoacanameatmarket.com/en/wp-content/uploads/2016/10/Tortitas-de-Camarón-con-nopales-y-mole-guajillo-ingles.pdf

  • Prep: 30 mins
  • Cook: 20 mins

Ingredients

3 separate eggs. In a clear container and another yolks.

½ cup of ground shrimp powder

½ cup Breadcrumbs

1 ½ cup olive oil

2 red tomatoes diced

1 Chile ancho

3 Chile Guajillo

2 cloves garlic, minced

½ onion sliced

1 clove

3 whole black pepper seeds

Flour

Nopales cooked and chopped. (You can cook them with some shrimp shells to add flavor)

¼ cup Cilantro

Fine herbs seasoning El Venado brand

Directions

1With the hand mixer, beat the egg whites until they form a firm white foam.

2Add the shrimp powder, breadcrumbs and egg yolks. Whisk a little more.

3In a large skillet, add the oil and turn the heat to medium high.

4When the oil is hot, fry the pancakes: add a tablespoon of egg mixture into the oil. Each spoonful will be a pancake. Fry the pancakes 3 to 4 at a time, turning it once.

5Let pancakes drain oil on a wire rack or a napkin.

6In a skillet over high heat with olive oil, place the tomatoes, ancho chile, the guajillo chili, garlic, onion, cloves and pepper. Simmer until tomatoes release their juice and begins to boil.

7Add two tablespoons of flour. And keep it boiling for 5 minutes.

8Blend the mixture in the blender.

9Heat a pan, over high heat. Add olive oil. Add the chopped nopales.

10Once the nopales are sautéed, add the mixture of chiles. Bring to a boil, lower the fire to low heat and add cilantro and fine herbs seasoning.

11Boil about 3 minutes

12Add the shrimp pancakes. Boil 3 minutes and serve.

13Your shrimp pancakes recipe is ready. Serve with white rice.

https://www.lamichoacanameatmarket.com/en/wp-content/uploads/2016/10/Tortitas-de-Camarón-con-nopales-y-mole-guajillo-shopping-list.pdf

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