CHAMORRO SHRIMP PATTIES
Being a military family we get the pleasure of meeting people from all over the world. My girlfriend who lives in Guam gave me this recipe. So that I don't misplace it I'm putting it into my cookbook for later use.
Provided by PamLuvs2Cook
Categories Asian
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients into a bowl.
- Heat your cooking oil to 350º.
- Drop from spoon into hot oil. Fry til golden.
Nutrition Facts : Calories 460.4, Fat 9.1, SaturatedFat 3.5, Cholesterol 291.6, Sodium 399.8, Carbohydrate 61.7, Fiber 5.9, Sugar 24.5, Protein 35.7
CHAMORRO SHRIMP PATTIES
This is a good recipe for shrimp patties that my aunt gave me last year.
Provided by Desiree Taimanglo-Ventura
Categories Other Side Dishes
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. combine eggs and evaporated milk in a bowl and beat together.
- 2. Add in flour, baking powder, salt, pepper, garlic powder, and other seasoning and mix.
- 3. Add in shrimp. crab meat (if you're using it), and mixed vegetables and combine.
- 4. Heat oil in a skillet on medium-high
- 5. When the oil is heated, drop large spoonfuls of the batter into the oil and fry until golden. Use a bamboo skewer and poke it through the patty to make sure it's done. If the skewer comes out clean, then it's just right.
- 6. Drain oil over paper towels and serve.
CHAMORRO SHRIMP PATTIES
Make and share this Chamorro Shrimp Patties recipe from Food.com.
Provided by ChamoritaMomma
Categories Vegetable
Time 1h20m
Yield 5 doz.
Number Of Ingredients 12
Steps:
- In a mixing bowl, beat the eggs with the evaporated milk.
- Add the flour, baking powder, and the seasonings. Mix until smooth.
- Add the shrimp and mixed vegetables, combining well.
- Heat oil in a 12-inch skillet to medium heat.
- Drop batter by tablespoonfuls and fry until golden brown.
- I usually fry 1 or 2 patties and taste them to make sure seasoning is just right. Adjust seasoning if needed.
- Using a bamboo skewer, pierce the center of patty to make sure that skewer comes out clean. A little bit of dough will be on the skewer but as long as it's not runny and still wet looking, it should be done.
- Drain on paper towels.
- Serve at room temperature.
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