Pastel de Camarão

Ingredients

• 2 cups all-purpose flour
• ¾ cup warm water
• ½ teaspoon salt
• 1 pound large shrimp, peeled and deveined
• 2 whole green onions, chopped
• 2 quarts vegetable oil for deep frying

Instructions

1. 1

   Combine 2 cups flour, 0.75 cup warm water, and 0.5 teaspoon salt in a large bowl and stir with a wooden spoon until a smooth dough forms, about 2 minutes.

2. 2

   Chop 1 pound shrimp into 1/4-inch pieces, about the size of peas, using a sharp chef's knife on a cutting board.

3. 3

   Chop the 2 green onions crosswise into thin slices, about the thickness of a pencil, keeping white and green parts separate.

4. 4

   Mix the chopped shrimp and green onion pieces together in a small bowl with a pinch of salt and black pepper until evenly combined.

5. 5

   Dust a work surface lightly with flour, then divide the dough into 8 equal balls by pinching off chunks and rolling each between your palms until round and smooth.

6. 6

   Place one dough ball on the floured surface, then use a rolling pin to flatten it into a thin circle about 4 inches across and the thickness of a credit card.

7. 7

   Place 1 tablespoon of the shrimp mixture in the center of the circle, slightly below the middle, leaving a 0.5-inch border of empty dough all around.

8. 8

   Fold the top half of the dough circle down over the filling, then use the tines of a fork to press and seal the edges together, creating a tight half-moon shape.

9. 9

   Repeat steps 6–8 with the remaining 7 dough balls and shrimp filling until all pastels are assembled and sealed.

10. 10

    Pour 2 quarts vegetable oil into a heavy-bottomed pot and heat over medium-high heat until the oil shimmers and a wooden spoon handle inserted into it produces tiny bubbles, about 5 minutes.

11. 11

    Carefully place 2 pastels into the hot oil and fry until the surface turns golden brown, the color of honey, about 2 minutes.

12. 12

    Flip the pastels gently with a slotted spoon and fry the second side until it also turns golden brown, about 2 more minutes.

13. 13

    Use the slotted spoon to scoop the pastels onto a clean paper towel-lined plate to drain excess oil.

14. 14

    Repeat steps 11–13 with the remaining 6 pastels, working in batches of 2 to avoid crowding the pot.

15. 15

    Serve the pastels warm as soon as all are fried, with lime wedges on the side for squeezing.

Tools you’ll need

• large mixing bowl
• wooden spoon
• small bowl
• sharp chef's knife
• cutting board
• rolling pin
• fork
• heavy-bottomed pot (3-quart or larger)
• wooden spoon or chopstick for testing oil temperature
• slotted spoon
• paper towels

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