Dried Shrimp Patties in Mole
Fluffy dried shrimp patties bathed in red mole, a classic Lenten dish.
About this recipe
Dried shrimp patties coated and fried, bathed in homemade red mole sauce. A traditional Mexican Lenten dish packed with flavour and history.
History & Origin
Shrimp patties in mole are one of the most representative dishes of Mexican Lent. During the 40 days before Holy Week, Mexican Catholic tradition forbids the consumption of red meat, giving rise to a rich culinary tradition with fish, shrimp and chiles as the protagonists. Dried shrimp, an ancestral product from the Pacific and Gulf coasts, is ground and mixed with beaten egg to form small patties that are fried until golden and crispy. When bathed in red mole, they absorb the complex flavours of dried chiles, spices and chocolate that characterise this iconic sauce. This dish is prepared in households across Mexico during Lent, especially on Fridays when abstinence from meat is strictest. It is particularly popular in Oaxaca, Puebla and Mexico City. Shrimp patties combine the intense umami of dried shrimp with the depth of mole to create a gastronomic experience that is, at the same time, humble in ingredients and extraordinary in flavour. The technique of whisking the egg whites to stiff peaks guarantees a fluffy texture that absorbs the mole without falling apart.
Estimated cost
$8.00
Total cost
$2.00
Per serving
* Approximate prices based on US supermarkets
Nutritional information per serving
290
Calories
18g
Protein
28g
Carbohydrates
12g
Fat
4g
Fiber
650mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Grind the dried shrimp in a food processor until you have a fine powder. Mix with the all-purpose flour and set aside.
- 2
Separate the eggs. Whisk the egg whites to stiff peaks. Add the yolks one by one, continuing to whisk until fully incorporated.
- 3
Fold the ground dried shrimp into the egg mixture using gentle folding motions to preserve the air. The mixture should be light and fluffy.
- 4
Heat plenty of oil in a deep skillet over medium heat. Take portions of the mixture with a large spoon and fry for 3-4 minutes per side until golden. Drain on kitchen paper.
- 5
For the mole: devein and lightly toast the guajillo and ancho chiles on a dry comal. Soak in hot water for 20 minutes. Char the tomatoes and onion on the comal.
- 6
Blend the soaked chiles with the charred tomatoes, onion and mole paste. Add a little soaking water if needed to achieve a medium-consistency sauce.
- 7
Heat 1 tablespoon of oil in a saucepan over medium heat. Pour in the blended mole and fry for 5 minutes, stirring constantly. Add water or stock to reach the desired consistency. Season with salt.
- 8
Submerge the fried shrimp patties in the hot mole and leave to soak for 5 minutes over low heat. Serve in a deep plate with mole poured over and white rice on the side.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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