Fish, Shrimp and Vegetable Fritters

Name: Fish, Shrimp and Vegetable Fritters (Marcel Ukoy)
Cuisine: Chamorro
Ingredients: ¼ cup of white vinegar; 1 clove of garlic, smashed, peeled and minced; 1 green chili pepper (Serrano or Jalapeño), minced (seeded optional); 1 green chili pepper (Serrano or Jalapeño), minced (seeded optional); 1 green chili pepper (Serrano or Jalapeño), minced (seeded optional); 8 ounces of firm, white fish fillets, cooked; 4 ounces of baby (Bay) shrimp; ½ cup of cornstarch; ½-¾ cup of water; 2 eggs, beaten; 1 teaspoon of salt; ¼ teaspoon of freshly ground black pepper; 1 medium onion, peeled and finely chopped; 1 cup of green (unripe) papaya flesh, grated; ½ cup of bean sprouts, trimmed of tails and coarsely chopped; oil for deep-frying

Marcel Ukoy

Preparation info

Serves
6

Difficulty
Easy

Appears in

Tradewinds & Coconuts

By Jennifer Brennan

Published 1997

About

The island version of this recipe is made with canned tuna (they do love it on Guam!). I prefer a firm, fresh white fish and baby (Bay) shrimp, which are already shelled and cooked. If you cannot find green (unripe) papaya, try chayote (sometimes called choko or vegetable pear).

Ingredients

¼ cup of white vinegar
1 clove of garlic, smashed, peeled and minced
½

Oceania
Guam
Fish course
Starter
Pescatarian
Gluten-free

Method

In a small serving bowl, thoroughly combine the vinegar, garlic, 2 tablespoons of water, salt and chili pepper. Set aside to accompany the fritters in Step 7.
Place the fish in a medium mixing bowl and break it into flakes with a fork. Add the shrimp and thoroughly combine the two seafoods and set aside for use in Step 4.
In a large mixing bowl