The Filipino SHRIMP HUSH PUPPIES Recipe Chef and restaurateur Nicky Camcam shared this favorite recipe in a feature article on fathers who cook.

6-8 Servings

1 kilo small shrimp
1 cup milk
2 eggs
2 tablespoons melted butter
1 cup flour
1 cup cornmeal
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon dried thyme
1/4 teaspoon baking powder Pinch of cayenne pepper
1 teaspoon chopped garlic
1/2 cup chopped scallions
5 cups vegetable oil for frying Lemon wedges (optional)

Remove shells from shrimp, devein and chop the shrimp flesh coarsely.

In a deep bowl, whisk together milk, eggs and butter until well combined. Add the shrimp and remaining ingredients except oil. Whisk gently until evenly incorporated.

Cover bowl with plastic film and chill in refrigerator for at least 30 minutes.

When ready to cook heat oil in a wok or skillet, until hot but not smoking.

With a tablespoon, form shrimp mixture into dumplings and fry 2 to 3 pieces at a time in hot oil. Remove from pan and drain on paper towels. If desired, serve with lemon wedges on the side.

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