JALEA EN CASA DE PESCADO Y MARISCOS CONGELADOS, SARZA CRIOLLA, UN EXITO

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken breast provides a lean protein alternative, while tofu is a budget-friendly option.

salsa criolla

🥗Healthier: fresh pico de gallo

💰Cheaper: simple vinegar dressing

Pico de gallo offers fresh flavors, while a vinegar dressing is cost-effective.

Add 2 raw eggs (whites and yolks) to a bowl.

Add 1 tablespoon of soy sauce, 1.5 tablespoons of mustard, ginger juice, and 1 tablespoon of garlic paste to the bowl and mix until uniform.

Place the thawed frozen seafood mix on paper towels to absorb excess liquid.

Massage the seafood mix into the egg mixture to coat it well, then cover and refrigerate.

Prepare the salsa criolla by chopping 1/2 red onion and washing it with fresh water, then draining it.

Chop 1 habanero pepper and add it to the onion in a bowl.

Cut the ends off a lime and squeeze the juice into the bowl with the onion and habanero.

Add a splash of vegetable oil, vinegar, salt, and black pepper to taste, mixing everything together.

Cover the salsa criolla and refrigerate until ready to serve, or serve immediately if you prefer it fresh.

Heat vegetable oil in a frying pan until hot.

In a separate bowl, add black pepper, all-purpose flour, and cornstarch (maizena) to taste.

Add the refrigerated seafood mixture to the flour and cornstarch mixture, mixing well.

Use tongs and a strainer to coat the seafood evenly with the flour mixture, shaking off excess flour.

Fry the seafood in hot oil, turning occasionally until golden brown.

Use a slotted spoon to remove the fried seafood and place it on paper towels to drain excess oil.

Repeat the frying process with the remaining seafood mixture.

Fry cooked yuca (cassava) in the same oil until golden and crispy.

Arrange the fried seafood and yuca on a plate, garnished with fresh lettuce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens