Appetizer: United States – Northern Mariana Islands (Pacific Island United States Territories) – Chamorro Shrimp Patties

Serving Size: 6

Approximate Time

Prep 20 min

Cook 10 min

Additional 10 min

Total 35 min

Ingredients

- 1 lb (454 g) small shrimp, peeled, deveined, chopped (approx. usable weight)
- 1 cup (125 g) all-purpose flour
- 1/2 cup (65 g) cornstarch
- 2 large eggs
- 1/4 cup (60 ml) coconut milk
- 1 tsp (4 g) baking powder
- 1/2 tsp (1 g) achiote/annatto powder
- 1 tsp (6 ml) soy sauce
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (70 g) shredded green cabbage
- 1/2 cup (55 g) grated carrot
- 1/3 cup (50 g) finely chopped yellow or white onion
- 3 scallions (green onions), thinly sliced, about 1/3 cup (30 g)
- 2 cloves garlic, minced (approx. 8 g)
- 2 tbsp (8 g) chopped fresh cilantro (optional)
- 4 cups (960 ml) neutral frying oil (canola or vegetable), for deep-frying
- Lime wedges, for serving

Dipping sauce (optional)
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 ml) soy sauce
- 1 tsp (5 ml) sriracha or 1 tbsp (15 g) finely chopped fresh hot pepper (adjust to taste)
- 1 tsp (5 g) finely chopped scallion or cilantro

Instructions

Short Description:
Crispy deep-fried patties of chopped local shrimp mixed with shredded vegetables, aromatics, and a lightly spiced batter—served hot as a shareable Chamorro starter.

Regional Notes:
This Northern Mariana Islands variation uses small local shrimp and a Chamorro-style spice accent (achiote/annatto and fresh island aromatics) plus shredded vegetables for texture. The batter leans on coconut milk and cornstarch for a tender interior and crisp exterior, distinguishing it from mainland shrimp fritters.

1. Prepare shrimp and vegetables: coarsely chop the shrimp so pieces remain bite-sized. In a large bowl combine chopped shrimp, shredded cabbage, grated carrot, chopped onion, scallions, minced garlic, and chopped cilantro (if using).
2. Make batter: in a separate bowl whisk together flour, cornstarch, baking powder, achiote powder, salt, and pepper. In a small bowl whisk eggs, coconut milk, and soy sauce until combined. Pour wet mixture into dry ingredients and stir until just combined into a thick batter.
3. Combine batter and shrimp mix: fold the batter into the shrimp-vegetable mixture until everything is evenly coated. The mixture should hold together; if too loose, add 1–2 tbsp (8–16 g) more flour. Let rest 8–10 minutes to hydrate.
4. Heat oil: in a deep skillet or pot, heat oil to 350°F (175°C). If you do not have a thermometer, test by dropping a small bit of batter—the oil should bubble steadily and the batter should rise to the surface.
5. Form and fry patties: using a tablespoon or small ice-cream scoop, drop heaping 2-tbsp (about 30 g) portions of the mixture into the hot oil, flattening slightly with the back of the spoon to form 2–3 inch (5–7 cm) patties. Fry in batches without crowding, about 2–3 minutes per side, until golden brown and cooked through. Adjust heat as needed to keep oil near 350°F (175°C).
6. Drain and keep warm: transfer patties to a paper-towel-lined wire rack to drain. If cooking in batches, keep finished patties in a single layer in a warm oven (200°F / 95°C) so they stay crisp.
7. Make dipping sauce (optional): whisk together mayonnaise, lime juice, soy sauce, sriracha (or chopped hot pepper), and scallion/cilantro. Taste and adjust seasoning or heat.
8. Serve: arrange patties on a platter with lime wedges and the dipping sauce on the side. Serve hot as an appetizer.