This recipe for shrimp fritters with nopales is a must in your collection of exquisite dishes to prepare from the rich Mexican gastronomy. The combination of nopalitos, guajillo chile, ancho chile, salt and pepper makes the pancakes taste incredibly delicious.
- ½ kilogram of dried shrimp
- ½ kilogram of nopales
- ½ cup (50 grams) bread crumbs
- 6 units of guajillo chile
- 2 units of ancho chile
- 2 tablespoons olive oil
- 5 eggs
- 1 onion
- 2 tomatoes
- 2 cloves of garlic
- Salt and pepper to taste
- Wash the nopales, cut them in slices and put them in a pot with boiling water adding salt, ¼ onion and a clove of garlic. Let them cook until soft.
- While the nopales are cooking, clean the ancho and guajillo chiles, devein and remove their seeds and cook them in a pot with 1 chopped garlic in enough water to cover them, until they boil. Let them stand in the same water for 5 minutes.
- Blend the tomatoes with the chiles and a little of the water where they were cooked until you get a homogeneous sauce.
- Peel and devein the shrimp and in a frying pan add the olive oil, cook them until they are toasted. Once ready, take them to a mortar and grind them; the idea is to make them powder.
- Separate the egg whites from the yolks and whisk the egg whites until frothy, add the yolks one by one while continuing to whisk. Then add the shrimp and bread crumbs and mix.
- Heat oil over medium-high heat, form the shrimp fritters batter with a spoon, bread and egg and carefully place it in the pan. Fry fritters on each side in batches of 4 until golden brown.
- Once you have all fritters ready, heat oil in a frying pan and fry half a sliced onion. Add the chili sauce and tomatoes, plus three cups of water, season to taste with salt and pepper and boil for 5 minutes.
- Add nopales and fritters to the sauce, and let sit for 10 more minutes to let the flavors blend. Remove from heat and serve your shrimp fritters with warm nopales.
- If you want to save time, you can substitute ½ cup of ground shrimp powder or shrimp pulp for the dried shrimp. You also have the option of using chickpea flour instead of bread crumbs, try these options and choose the one you enjoy the most.
- Since we used dried shrimp in the recipe, you don’t need to add as much salt when adjusting the flavor since they are already salty enough. Just adjust the flavor of the mixture.
We hope you liked this recipe for shrimp and cactus pancakes, it ‘s very easy to make and you don’t need a lot of culinary knowledge.