Dried Shrimp Cakes with Cactus Salsa | Saveur
This dish is a sampling of the cuisine you would find, at an open-air restaurant, in the heart of Mexico.
Ingredients
- 5 pasilla or mirasol chiles
- 2 medium tomatoes, halved lengthwise
- 2 tbsp. dried pumpkin seeds
- <sup>1</sup>⁄<sub>2</sub> tsp. ground cumin
- 6 whole cloves
- 8 sprigs fresh cilantro
- 2 <sup>1</sup>⁄<sub>2</sub> cups dried shrimp
- <sup>2</sup>⁄<sub>3</sub> cup fine dried bread crumbs
- <sup>2</sup>⁄<sub>3</sub> cup freshly grated parmigiano-reggiano
- 10 egg yolks, lightly beaten
- 10 egg whites
- 4 tbsp. vegetable oil
- 1 tbsp. masa harina
- 1 cup canned nopalitos
- 1 small piece ginger (about 2'' x 1/2''), peeled and finely chopped
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