Portuguese Indian Shrimp Rolls (Fofos)

To make fofos, use fresh breadcrumbs for the best results. You can also use packaged mashed potatoes as a shortcut to make this dish.

Serves: 4Hands-on: 35 minutesTotal: 35 minutesDifficulty: Medium

Serves: 4


  • 2 small potatoes
  • 1 lb. shrimp, peeled and deveined
  • 1⁄2 tsp. turmeric powder
  • Table salt, to taste
  • 1⁄2 cup water
  • 2 serrano green chilies, seeded and minced
  • 1 tsp. minced garlic
  • 2 eggs, whisked
  • 1 cup fresh breadcrumbs
  • Vegetable oil for deep-frying


  • Peel and cut the potatoes into 1 1⁄2” dice. Boil in water for about 8 minutes or until tender. Set aside.
  • In a deep pan, combine the shrimp, turmeric powder, salt, and water. Simmer until the shrimp just turn opaque. Drain any water and set the shrimp aside.
  • Coarsely chop the shrimp and mash the potatoes. In a bowl, combine the shrimp, potatoes, green chilies, and garlic; mix well and form into balls. You should get about 12 balls.
  • Place the eggs in a bowl and place the breadcrumbs in another shallow bowl.
  • In a deep fryer or a deep pan, heat the vegetable oil to 350°. Take each shrimp roll, dip it into the eggs, and then lightly roll it in the breadcrumbs. Deep-fry, two at a time, until golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Serve hot.