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TORTAS DE CAMARON( shrimp fritters) Mexico

1 medium onion, finely chopped
2 clove garlic, minced
2 tablespoons cooking oil
8 oz can tomatoes, cut up
4 oz can green chili peppers, rinsed, seeded and chopped
3/4 teaspoon salt
dash of pepper
3 egg white
3 egg yolks
2 tablespoons all purpose flour
6 oz ,cooked shelled and cleaned shrimp or canned, drained and chopped
fat for frying.

Cut all that needs to be cut up and have ready. In Saucepan cook
onion in the 2 tablespoons of oil till onion is tender. Add minced
garlic. Stir in undrained tomatoes, chili peppers, 1/2 teaspoon of
the salt and pepper. Bring to a boil, then reduce heat. cover and
simmer for 20 minutes. Keep warm.

Meanwhile, beat egg whites till stiff peaks form. Beat yolks till
thick and lemon coloured. add remaining 1/4 teaspoon salt. and
stir in. Fold whites into yolks. sprinkle flour on top. Fold in

In deep skillet or saucepan heat 1 inch of fat to 365 degs. Using
a Tablespoons for small fritters or 1/4 cup measure for larger
ones, Fry about 2 minutes on each side or until golden brown. Drain
well on paper toweling. serve hot with the tomato sauce. I sprinkled
on some chopped Cilantro.

Makes 20 small or ten large fritters.


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