Shrimp And Potato Cakes (Bombas De Camarones Y Papas)
2 medium-sized baking potatoes (about ½ pound), peeled and quartered
4 tablespoons unsalted butter, cut into ½-inch bits, plus 2 tablespoons butter
1 cup freshly grated Munster cheese (4 ounces)
1 egg yolk
¼ cup finely chopped fresh parsley
kosher salt & white pepper, to taste
1 pound raw shrimp in their shells
1 cup finely chopped onions
½ cup all-purpose flour
1 egg, lightly beaten
1 cup panko breadcrumbs
Canola oil for frying
How to make it
Drop the potatoes into enough lightly salted boiling water to cover them completely, and cook briskly, uncovered, until they are tender and show no resistance when pierced with the point of a sharp knife.
Drain the potatoes in a sieve or colander, return them to the pan and slide the pan back and forth over moderate heat for 10or 15 seconds, until they are completely dry.
Force the potatoes through a ricer set over a deep bowl, or mash them with a fork or potato masher. Add the 4 tablespoons of butter bits, the cheese, egg yolk, parsley, salt and pepper, and beat vigorously with a large wooden spoon until the mixture is smooth. Cover the bowl tightly with foil or plastic wrap and set it aside.
Shell the shrimp. Devein each by making a shallow incision down the back with a small, sharp knife and lifting out the black or white intestinal vein with the point of the knife. Chop the shrimp coarsely.
In a heavy 8- to 10-inch skillet, melt the remaining 2 tablespoons of butter over moderate heat. When the foam begins to subside, drop in the onions and, stirring constantly, cook for about 5 minutes, until they are soft and transparent but not brown.
Add the shrimp and stir for 2 or 3 minutes, until they begin to turn pink. Do not overcook. Add the contents of the skillet to the potato mixture and stir together gently. Taste for seasoning.
To form each shrimp cake, flour your hands lightly, scoop up about 3 tablespoons of the shrimp mixture, and shape it into a cylinder about 2 inches long and ¾ inch in diameter. Roll the cylinder in flour and gently brush or shake off the excess.
With a pastry brush, paint the entire surface of the cylinder with beaten egg, then dip it into the bread crumbs. As they are shaped and coated, place the "bombas" side by side on wax paper. Refrigerate them for at least 30 minutes to set the coating.
Fill a deep fryer or large, heavy saucepan with oil to a depth of 3 to 4 inches, and heat it to a temperature of 375°F on a deep-frying thermometer. Fry the "bombas" in the hot oil 4 or 5 at a time, turning them about with a slotted spoon for a minute or two until they are golden brown on all sides. As they brown, transfer them to paper towels to drain.
Serve the "bombas" at once, either as an accompaniment to drinks or as a first course.