kai hurada

Cactus in Red Chile Sauce with Shrimp Patties

Red Chile Sauce:
1/4 cup olive oil
1 large yellow or white onion, peeled and finely minced
5 cloves garlic, peeled and finely minced
1/2 cup ground dried red chile, use mild, medium or hot chiles
1 cup cold water
3/4 cup fresh nopalitos, cut into 1/4-inch strips and boiled for 15
minutes

Heat olive oil in large skillet over medium heat. Saute onions and garlic
in oil until golden, about 8 to 10 minutes. Add ground red chile, stirring
constantly, for about 1 minute. Take care not to inhale the vapors from
the chile. Stir in the water to make a sauce, then reduce the heat to
medium-low. Fold in nopalitos and cook the sauce, stirring once or twice,
for 5 minutes. Do not add salt to the sauce, since the shrimp patties are
somewhat salty. Cover and keep the sauce warm.

Shrimp Patties

4 large eggs
1/2 cup ground dried shrimp
vegetable oil, for frying

Separate eggs by putting the yolks in a small dish and the whites in a
large mixing bowl. Beat egg whites with an electric mixer until they are
stiff. Continue to beat the stiffened egg whites as you add the ground
shrimp and then the egg yolks to make a batter. Beat only until all the
ingredients are blended. Heat 1/2 inch of vegetable oil in a small skillet
over medium heat to approximately 400 degrees. Ladle 1/4 cup batter into
the skillet. It should float and begin to sizzle immediately. Fry the
shrimp patty, turning once with a spatula, until golden, about 1 minute
per side. Remove the patty with a slotted spoon to a large plate lined
with paper towels and drain. Repeat the procedure until all the batter is
used. Makes 9 or 10 patties. To serve, pour red chile sauce with the
nopalitos on each of 4 plates to make a pool. Place 2 shrimp patties in
the center of each pool. Serve at once with rice and beans and warmed
flour or corn tortillas, if desired. Serves 4 to 5.


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