This is my “TRIED AND TRUE” recipe for Chamorro Shrimp Patties! No island fiesta or bbq is complete without these yummy shrimp morsels on the table. Give them a try and see why…..
1 (10 oz.) can evaporated milk
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
3/4 teaspoon black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon Accent seasoning
2 lbs. medium/large RAW shrimp, thawed, peeled, deveined, and chopped or smashed
1 (10 oz.) package frozen mixed vegetables, completely thawed, and drained
About 4 cups vegetable oil, for deep frying
NOTE: Make sure that the shrimp and mixed vegetable are completely thawed out, otherwise as it defrosts, it will water down the batter.
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. Using a small scooper, drop batter and fry until golden brown. 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 wet looking, it should be done.
Drain on paper towels. Serve at room temperature. The key to having great tasting patties, is to make sure that your shrimp and vegetables are well thawed and drained. Any added liquid from these ingredients will thin out the batter, making for a flat patty and we don’t like FLAT patties, LOL!!
TIP: I usually fry 1 or 2 patties to taste and adjust seasoning if needed.