Tortitas de Camarones (Shrimp Tortitas)
User Reviews
4.9
Tortitas de Camarones (Shrimp Tortitas)
Description
Tortitas de Camarones combines dried shrimp ground into a fine powder with egg yolks and breadcrumbs, forming a dense shrimp base. Separately whipped egg whites are gently folded into this mixture to introduce air and lighten the batter. When fried in a moderate amount of canola oil, the batter yields golden pancakes with a crisp exterior and tender interior. This technique balances robust shrimp flavor with a pleasant texture contrast.
The served sauce is prepared by blending fresh or canned tomatoes with garlic and oregano, simmered until thick and flavorful, contributing a bright, herbal acidity that contrasts well with the rich shrimp pancakes. The two elements together create a satisfying dish of both texture and balanced flavors.
This dish can function as an appetizer or part of a larger meal. Preparing the shrimp powder separately by toasting dried shrimp removes excess moisture and concentrates flavor. The recipe encourages adjusting the batter consistency with a bit of water if needed to ensure proper frying texture.
Ingredients
- 1-1/2 ounces dried shrimp
- 2 egg separated at room temperature
- 1/4 cup bread crumbs
- 6 tomato diced, fresh or canned
- 1/4 teaspoon garlic fresh minced
- 1 teaspoon oregano fresh or 1/4 teaspoon dry oregano
- canola oil for frying
Instructions
Prepare the sauce:
- Using a blender, blend the tomatoes with garlic and oregano until smooth. Transfer the puree to a saucepan, bring it to a boil, then reduce the heat and simmer covered for 20–30 minutes. Keep the sauce warm.
Prepare the pancakes:
- Prepare the shrimp powder first by browning the shrimp in a non-stick pan without any oil to crisp them and remove any moisture.
- Let the shrimp cool a little and remove the head and skin if you haven't already.
- Place in a blender and blend into a smooth powder.
- In a bowl, whisk the egg yolks and then add shrimp powder and breadcrumbs, mixing thoroughly. Set aside.
- In a separate bowl, whip the egg whites until stiff peaks form. Incorporate the shrimp mixture and blend well, aiming for a thick batter consistency. If the mixture is too dense, add a tablespoon of water.
- In a skillet, heat canola oil to a depth of approximately 1/8 inch on medium heat until it shimmers slightly. Spoon the batter into the oil, creating 4-inch cakes. Fry them for about 2 minutes on each side until they turn golden and crispy.
- Once all the cakes are fried, transfer them to the skillet with the tomato sauce.
- Serve with rice and warm corn tortillas.
Notes
User Reviews
Overall Rating
4.9
You'll Also Love
