Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Shrimp fritters
Date: March 28, 2008
1/2 normal cup onion, finely chopped (1 average)
1 clove garlic, minced
2 tablespoons vegetable oil
1 (8 ounce) can tomatoes, cut up
1 (4 ounce) can green chile peppers, rinsed, seeded and chopped
3/4 teaspoon salt
1 dash pepper
3 large chicken eggs, separated
2 tablespoons unbleached flour
1 (4 1/2 ounce) can shrimp, drained and chopped
Vegetable oil for frying
In a saucepan, cook onion and garlic in the 2 tablespoons vegetable oil until the onion is tender. Stir in the UNDRAINED tomatoes, chile peppers, 1/2 teaspoon salt, and pepper. Bring to boil, then reduce the heat. Cover and simmer 20 minutes, set aside, keeping it warm.
Meanwhile, beat the chicken egg whites until stiff peaks form and set aside.
Beat the chicken egg yolks and remaining 1/4 teaspoon of salt for about 5 minutes or until thick and lemon-colored. Fold the reserved whites into the yolks and sprinkle the flour on top of the mixture. Fold in and then fold in the shrimp.
In a deep skillet or saucepan heat 1 inch of vegetable oil to 365 degrees F.
Spoon the shrimp mixture into the hot oil using 2 tablespoons for little fritters or 1/4 normal cup for large fritters. Fry about 2 minutes on each side or until golden brown. Drain on paper toweling.
Serve hot with the tomato sauce.