Tortang Alamang (Krill Patties)

These are just like Dulong Patties (they look alike too), but instead of using silverfish, alamang, shrimp fry or krill in English, is used.

Personally, I like this better than dulong patties.  The problem is finding really small and super fresh fry.

The recipe is virtually the same:

500 grams really fresh shrimp fry
1/2 to 2/3 cup all-purpose flour
1/4 cup chopped onions, scallions, tomatoes, wansoy and/or a mix
juice of 1 calamansi
large pinch of salt (to taste)
1/2 teaspoon freshly ground black pepper (to taste)
1 beaten egg (we use super jumbo eggs)
3 tablespoons vegetable oil

Rinse the shrimp fry under running water and drain.  Pick through the shrimp fry and remove foreign objects.  Rub lightly with a small handful of rock salt, then rinse again and drain.

Mix everything together.  If the mixture is too dry, add water by tablespoonfuls.  Mixture should just hold together.

Drop the batter into very hot oil and fry a couple of minutes until the patties are browned and crisped.  Drain on paper towels.

I like mine with ketchup.  Hubby likes them with mayonnaise!