| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Vegetables |
Asian |
Seafood |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
Date: Fri, 15 Mar 1996 21:59:28 EST
From: [email protected] (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.
[email protected]
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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