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
- 2 small potatoes
- 1 lb. shrimp, peeled and deveined
- ½ tsp. turmeric powder
- Table salt, to taste
- ½ 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 1½” 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.