Shrimp Fritters II

This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.

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1 lb small shrimps, skin on
1 1/2 cup butternut squash, chopped thinly or grated
1/2 cup flour
1 cup cornstarch
1 egg, beaten
1 1/4 cup water
1 tbsp fish sauce
2 cloves garlic, minced
1 freshly ground black pepper

For Vinegar dip:
4 cloves garlic, minced
1 large red onion, chopped
2 tbsp sugar
3/4 cup white vinegar
1/4 cup water
3 tbsp soy sauce
3 chilaca chiles, chopped


In a deep bowl mix together flour, corn flour, eggs, garlic, water, fish sauce and pepper. Mix well and make sure it’s free of lumps. Now add the butternut squash and shrimps and mix well.

In a pan, add oil enough for deep frying but letting patty settle down flat on the pan. Now using a scoop, spoon out shrimp batter and place in pan like mini pancakes, frying each side for around 2 minutes each.

Once fritters are cooked place on a paper tower to drain excess fat. Prepare the vinegar dip by mixing all the vinegar dip ingredients.

Adapted from