Chamorro Shrimp Patties is a traditional Guamanian recipe for a classic dish of prawns and mixed vegetables in a flour, evaporated milk and egg batter that's fried to cook. The full recipe is presented here and I hope you enjoy this classic Guamanian version of: Chamorro Shrimp Patties.
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Ingredients:
1 egg
180ml evaporated milk
120g plain (all-purpose) flour
1 tsp baking powder
1 tsp salt
½ tsp ground black pepper
1 tsp garlic powder
1 tsp onion powder
500g raw prawns, thawed, peeled, deveined, and roughly chopped
150g frozen mixed vegetables, completely thawed, and drained
1l vegetable oil, for deep frying
Method:
Make sure that the shrimp and mixed vegetables are completely thawed before use; otherwise as they defrosts, they will dilute your batter.
In a mixing bowl, beat the eggs with the evaporated milk. Add the flour, baking powder, and the seasonings, mix until smooth. Add a little more evaporated milk if needed to make a thick but smooth batter.
Add the prawns and mixed vegetables, combining well.
Heat oil in a deep fryer, large wok or deep 30cm diameter pan to medium heat (180°C). Using two spoons, scoop and drop about 2 tablespoons of the batter into the oil and fry until golden brown (about 3 minutes). Turn the fritters with tongs to brown evenly
Once cooked, remove with a slotted spoon or spicer and drain on paper towels. Serve warm.
For best results, serve along with other fiesta foods.
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