3/4 c Dehydrated shrimp (found in
-Asian or Mexican markets)
2 c Bread crumbs or tortilla
-crumbs (see note)
Eggs
1/4 ts Salt
Vegetable oil for frying
Date: Fri, 15 Mar 1996 21:59:28 EST
From: YQYM81A@prodigy.com (MS KIMBERLY J MENDOZA)
Per the request of Kathy Meade, here are a few traditional recipes for the
week before Easter in Guanajuato, Mexico:
Recipe By : Martha Mendoza
NOTE: To make tortilla crumbs, dry tortillas ( about 12) in an oven on low
heat until crisp. Grind up in a food processor or blender.
Mix dried shrimps, bread crumbs and in a blender or processor container.
Process until the shrimps are ground up and well blended with crumbs. Empty
into a bowl, and add eggs, 1 at a time, 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 til golden, turning once.
Serve on top of Nopales Guisados.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the
Yields
4 Servings
