Entree: United States – Guam; Pacific Island United States Territories – Chamorro Shrimp Patties

Serving Size: 4

Approximate Time

Prep 40 min

Cook 8 min

Additional 35 min

Total 55 min

Ingredients

- Patties
  - 1 lb (454 g) raw shrimp, peeled and deveined (about 20 medium), finely chopped
  - 1 cup (100 g) finely shredded green cabbage
  - 1 cup (110 g) grated carrot
  - 1/2 cup (75 g) finely diced red onion
  - 3 tbsp (45 ml) chopped scallions (green onions)
  - 2 cloves garlic, minced
  - 2 large eggs
  - 1 cup (120 g) all-purpose flour
  - 1/4 cup (30 g) cornstarch
  - 1 tsp (4 g) baking powder
  - 1 tbsp (15 ml) soy sauce
  - 1 tbsp (15 ml) fresh lime juice
  - 1 tsp (5 g) kosher salt
  - 1/2 tsp (1 g) freshly ground black pepper
  - 4 cups (950 ml) vegetable oil for deep frying (adjust as needed)
- Coconut Rice
  - 2 cups (370 g) long-grain white rice, rinsed
  - 1 cup (240 ml) canned coconut milk
  - 1 1/4 cups (300 ml) water
  - 1/2 tsp (2.5 g) salt
  - 1 clove garlic, smashed (optional)
- Cabbage-Carrot Slaw
  - 3 cups (200 g) shredded cabbage
  - 1 cup (110 g) grated carrot
  - 2 tbsp (30 ml) fresh lime juice
  - 1 tbsp (15 ml) white vinegar
  - 1 tbsp (15 ml) vegetable oil
  - 1 tsp (4 g) sugar
  - 1/2 tsp (2.5 g) salt, or to taste
  - 2 tbsp (30 ml) chopped fresh cilantro (optional)
- Fina'denne' (Chamorro dipping sauce)
  - 1/4 cup (60 ml) soy sauce
  - 1/4 cup (60 ml) white vinegar
  - 1 small red onion, very thinly sliced
  - 1 small hot pepper (such as bird's eye or serrano), thinly sliced, seeds optional
  - 1 tbsp (15 ml) fresh lime juice
  - 1 tsp (5 g) brown sugar or to taste (optional)

Instructions

Short Description:
Crisp, deep-fried shrimp patties mixed with shredded vegetables and a light batter, served with coconut rice, a tangy cabbage-carrot slaw, and Chamorro fina'denne' dipping sauce for a complete island-style main course.

Regional Notes:
This Guam (Chamorro) version combines local seafood and the island preference for frying, producing golden, crunchy shrimp patties. It is served with coconut-scented rice and fina'denne' (Chamorro soy-vinegar sauce) — a characteristic flavor pairing that distinguishes it from other Pacific fritter-style dishes.

1. Make the coconut rice: in a medium saucepan, combine rinsed rice, coconut milk, water, smashed garlic (if using), and salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest, covered, 10 minutes; fluff before serving.
2. Prepare the fina'denne': combine soy sauce, white vinegar, lime juice, sliced red onion, sliced hot pepper, and sugar (if using) in a small bowl. Let sit at room temperature at least 10 minutes to mellow; refrigerate if making ahead.
3. Make the slaw: toss shredded cabbage and carrot in a bowl. Whisk together lime juice, white vinegar, vegetable oil, sugar, and salt; pour over vegetables and toss. Stir in cilantro if using. Chill until serving.
4. Prepare the patty mixture: in a large bowl combine chopped shrimp, shredded cabbage, grated carrot, diced red onion, scallions, minced garlic, and beaten eggs. Add soy sauce and lime juice and mix lightly.
5. In a separate bowl whisk together flour, cornstarch, baking powder, salt, and pepper. Gradually add dry mixture to the shrimp-vegetable mix and fold until evenly combined; batter should hold when shaped — add up to 1–2 tbsp (15–30 ml) water if too dry, or a tablespoon more flour if too wet.
6. Shape patties: with wet hands or a spoon, form the mixture into 8 evenly sized patties (about 1/2 cup / 120 ml each). Place on a tray and chill 10 minutes to firm up.
7. Heat oil: pour vegetable oil into a deep skillet or pot to a depth of about 2 inches (5 cm). Heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of batter — it should sizzle and rise to the surface steadily.
8. Fry patties: working in batches, carefully lower patties into hot oil and fry 3–4 minutes per side, turning once, until evenly golden brown and cooked through (internal temperature of shrimp should be 145°F / 63°C). Do not overcrowd the pan. Transfer to a wire rack or paper towels to drain.
9. Reheat rice briefly if needed. Arrange coconut rice, 2 patties per plate, and a portion of slaw. Serve with fina'denne' on the side for dipping and extra lime wedges.
10. Leftovers: refrigerate patties in an airtight container up to 2 days and reheat in a 375°F (190°C) oven for 8–10 minutes to restore crispness.