1/2 cup onion,
finely chopped (1 medium)
1 clove garlic, minced
2 tablespoons vegetable oil
1 (8 ounce) can tomatoes, cut up
1 (4 ounce) can green chile peppers, rinsed, seeded and chopped
3/4 teaspoon salt
1 dash pepper
3 large eggs, separated
2 tablespoons unbleached flour
1 (4 1/2 ounce) can shrimp, drained and chopped
Vegetable oil for frying
In a saucepan, cook onion and garlic in the 2 tablespoons vegetable oil until
the onion is tender. Stir in the UNDRAINED tomatoes, chile peppers, 1/2 teaspoon
salt, and pepper. Bring to boil, then reduce the heat. Cover and simmer 20
minutes; set aside keeping it warm.
Meanwhile, beat the egg whites until stiff peaks form and set aside.
Beat the egg yolks and remaining 1/4 teaspoon of salt for about 5 minutes or
until thick and lemon-colored. Fold the reserved whites into the yolks and
sprinkle the flour on top of the mixture. Fold in and then fold in the shrimp.
In a deep skillet or saucepan heat 1 inch of vegetable oil to 365 degrees F.
Spoon the shrimp mixture into the hot oil using 2 tablespoons for small fritters
or 1/4 cup for large fritters. Fry about 2 minutes on each side or until golden
brown. Drain on paper toweling.
Serve hot with the tomato sauce.