1/2 c Onion; Finely Chopped, 1 Md
1 Clove Garlic; Minced
2 tb Cooking Oil
8 oz Tomatoes; Cut Up, 1 cn
4 oz Green Chile Peppers; 1 cn, *
3/4 ts Salt
1 ds Pepper
3 Eggs; Large, Separated
2 tb Flour; Unbleached
4 1/2 oz Shrimp; Drained,Chopped,1 cn
Vegetable Oil For Frying
* Green Chile Peppers should be rinsed seeded and chopped. In a
saucepan, cook onion and garlic in the 2 Tbls of vegetable oil until
the onion is tender. Stir in the UNDRAINED tomatoes, chile peppers,
1/2 Tsp of the salt, and pepper. Bring to boiling and then reduce
the heat. Cover and simmer 20 minutes and 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 tsp 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 Tbls 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.