Mexican Shrimp and Egg Patties in Cactus Sauce

Mexican Shrimp and Egg Patties in Cactus Sauce

Name: Mexican Shrimp and Egg Patties in Cactus Sauce
Total time: 65 min
Yield: 6
Ingredients: 2 dried ancho chilies, stemmed and seeded; 6 eggs, beaten; 60 ml shrimp powder; 240 ml vegetable oil for frying; 1/2 white onion, coarsely chopped; 240 ml water, or more as needed; 2 cloves garlic, minced; 1 1/2 chicken bouillon cubes; 1 (16 ounce) jar nopales (cactus), drained and rinsed; 120 ml chopped fresh cilantro, or to taste

Savor the warmth of this Mexican-inspired dish featuring shrimp and egg patties simmered in a cactus-based sauce. Enjoy it as a standalone meal or pair it with rice for a delightful dining experience.

65 min

easy

145kcal

calories

carbohydrates

fat

fiber

protein

387mg

sodium

sugar

Dinner Lunch Soup Mexican

Ingredients

2 dried ancho chilies, stemmed and seeded

6 eggs, beaten

60 ml shrimp powder

240 ml vegetable oil for frying

1/2 white onion, coarsely chopped

240 ml water, or more as needed

2 cloves garlic, minced

1 1/2 chicken bouillon cubes

1 (16 ounce) jar nopales (cactus), drained and rinsed

120 ml chopped fresh cilantro, or to taste

Directions

Step 1

Soak the ancho chilies in a large bowl of warm water until tender, about 20 minutes. Then drain and set aside.

Step 2

In a medium bowl, whisk together the beaten eggs and shrimp powder until well combined.

Step 3

Heat oil in a large skillet over medium heat and pour the egg mixture into small 5-cm circles in the hot oil. Fry until golden brown, about 3 minutes per side. Transfer the fried egg patties to a plate and repeat with the remaining egg mixture.

Step 4

In a blender, blend together the ancho chilies, onion, water, and garlic until smooth. Add more water if needed to achieve a soup-like consistency. Pour the mixture into a large pot over medium heat, add the chicken bouillon and fried egg patties. Cook and stir until the bouillon is dissolved, about 5 minutes. Then add the nopales, reduce the heat to low, and cook until the soup is heated through, about 5 minutes. Garnish with cilantro before serving.