- 1/2 cup (1 1/2 ounces) dried shrimp
- 1 tablespoon sesame tahini
- 2 tablespoons orange juice
- Pinch of kosher salt
- Tabasco, Sriracha, or other liquid chile sauce to taste
- 2 tablespoons flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 or 2 serrano chiles, seeded and minced
- 1 egg
- Oil, for pan-frying
Makes 18 servings
Good to know
Dried shrimp is one of those love-it-or-hate-it foods, but I am firmly in the former camp. As with sun-dried tomatoes and raisins, drying shrimp transforms them into a totally different ingredient from the fresh form. Here, they give their concentrated flavor to little fritter-like snacks that are mostly shrimp.
Which beer should I drink with this?
Pale lager or hefeweizen if serving several beers; otherwise follow the rest of the menu.
1. The only published recipe I have seen for a similar dish is in Diana Kennedy's first book, Cuisines of Mexico, and that has whole dried shrimp in a lot more batter. This is my attempt to re-create a version using ground shrimp that I was served some years ago in a private home in San Diego. The sauce is not especially Mexican, but I like the way it wraps around the flavor and texture of the shrimp balls without adding too much fat.
2. Good dried shrimp are easier to find in Asian markets than Mexican. Although they are dried, they don't keep indefinitely. Look for the ones that are relatively plump and orange rather than shriveled and tan, and store any left overs tightly sealed in a jar in the refrigerator.
The Microbrew Lover’s Cookbook
From The Microbrew Lover’s Cookbook, Copyright © 2002 by Jay Harlow. Used by arrangement with Jay Harlow.