Photo by Victor Consaga

Shrimp fritters


  • 4 packages small shrimp
  • 3 packages frozen mixed vegetables
  • 1 medium-sized onion
  • 2  garlic cloves
  • 1 dozen medium eggs
  • 2 cups flour
  • 1 cup milk
  • 1 teaspoon baking powder
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 3 cups salad oil

Crush shrimp and place in large bowl. Thaw, wash and drain vegetables. Add them to the bowl of shrimp. Chop onions and garlic very fine and add to the shrimp mixture. Beat eggs in a medium-sized bowl. Add flour and milk, and mix thoroughly. Add black pepper, salt and baking powder.

Heat oil and maintain at medium heat. Drop mixture by the spoonful into the hot oil. Cook until golden brown.

By Betty Ann Onedera

Editor’s note: This recipe is from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985. Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an* (Women’s Association).

* Y Inetnon Famalao’an was a women’s organization composed of cabinet wives and women executives in the government of Guam.