Monday’s Bread Bowl: Shrimp Patties

A fritter to delight

These are a Guam favorite. They’re a seafood counterpoint to the traditional BBQ ribs or chicken at most island parties. The addition of baking powder ensures a soft and light consistency. Here’s the recipe:

What you will need:

1 baker’s spatula
1 metal tablespoon
1 large bowl
2 ½ cups canola oil
1 fry-pan
1 baking pan with wire rack
1 lb raw shrimp, deveined, sliced small, and mashed
1 (12 oz) package mixed vegetables, thawed and drained
1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1 (12 oz) can evaporated milk
1 beaten egg
2 garlic cloves, minced
½ large yellow onion, chopped small
Pinch of salt and pepper

Cooking and Directions:

Combine mixed veggies, shrimp, salt, pepper, onion, garlic, milk, beaten egg, and baking powder in large bowl. Mix well. Gradually pour in flour while stirring constantly with spatula. Look for and expect a wet batter consistency. Heat canola oil in fry pan on medium-high heat for 3 to 5 minutes or until a small amount of batter begins to fry or float in heated oil. Scoop tablespoon portions of prepared batter into fry-pan while being careful to space them out. Let patties brown and fry on each side for 8 minutes. Patties will eventually float while frying in hot oil. Remove fried patties once they reach an even golden brown color on all sides. Place patties on wire rack to drain and cool.