Tortas De Camaron (Shrimp Fritters) Mexico

Cut all that needs to be cut up and have ready. In Saucepan cook onion in the 2 tablespoons of oil till onion is tender. Add minced garlic. Stir in undrained tomatoes, chili peppers, 1/2 teaspoon of the salt and pepper. Bring to a boil, then reduce heat. cover and simmer for 20 minutes. Keep warm Meanwhile, beat egg whites till stiff peaks form. Beat yolks till thick and lemon coloured. add remaining 1/4 teaspoon salt. and stir in. Fold whites into yolks. sprinkle flour on top. Fold in shrimp. In deep skillet or saucepan heat 1 inch of fat to 365 degs. Using a Tablespoons for small frittes or 1/4 cup measure for larger ones, Fry about 2 minutes on each side or until golden brown. Drain well on paper toweling. serve hot with the tomato sauce. I sprinkled on some chopped Cilantro. Makes 20 small or ten large fritters. note: I had cooked and clean the shrimp the day before, so doing this was quite quick and easy. I had with it a lovely bowl of Potato soup. Posted to Recipe Archive - 20 October 96 Date: Sun, 20 Oct 96 13:31:02 EDT submitted by: LeiG@aol.com