Veracruz-Style Fried Masa Cups with Pickled Seafood
Crispy fried masa cups filled with pickled prawns and crab, avocado and jalapeño.
About this recipe
Small fried maize dough cups filled with pickled seafood, avocado and jalapeño chilli. Veracruz's quintessential seaside snack - crispy, tangy and bursting with port-city flavour.
History & Origin
Volovanes veracruzanos are distant cousins of the French vol-au-vent, but have their own completely Mexican identity. They are masa cups fried until crispy and filled with fresh port seafood. At Veracruz's Mercado Hidalgo and the malecon street stalls, volovanes are a classic of the morning breakfast. The filling varies with the season and budget: from crab and prawn to oysters and octopus. What never changes is the crispy texture of the masa and the tangy note of the pickling liquor.
Estimated cost
£12.50
Total cost
£0.78
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
250
Calories
8g
Protein
20g
Carbohydrates
15g
Fat
2g
Fibre
400mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Mix the masa with salt and a little water if too dry. Divide into golf ball-sized portions (about 40 g each).
- 2
Using your hands, shape each ball into a small cup, pinching the edges upwards to create walls about 5 mm thick.
- 3
Deep-fry the masa cups in hot oil (180°C/350°F), 3–4 at a time, opening-side down first for 2 minutes, then right-side up for 2 minutes. They should be golden and crispy. Drain on kitchen paper.
- 4
For the filling: combine the cooked prawns, picked crab meat, pickled jalapeño, red onion, coriander and vinegar. Season with salt.
- 5
Fill each cup with the seafood mixture. Top with a piece of avocado and a slice of jalapeño.
- 6
Serve immediately. The cups must be eaten fresh to keep their crispy texture.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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