1.5 kg of shrimp
3/4 cup of lemon juice (180 ml)
2 tablespoons (chopped) of salt or to taste
1/2 cup of oil (120 ml)
3 medium onions, chopped
8 cloves of garlic, minced
9 medium tomatoes, seeded and chopped
3 green peppers, chopped
1/2 cup of chopped coriander
2 finger-length chilies, chopped
7 eggs (whites separated from yolks)
1.5 kg of shrimp
3/4 cup of lemon juice (180 ml)
2 tablespoons (chopped) of salt or to taste
1/2 cup of oil (120 ml)
3 medium onions, chopped
8 cloves of garlic, minced
9 medium tomatoes, seeded and chopped
3 green peppers, chopped
1/2 cup of chopped coriander
2 finger-length chilies, chopped
7 eggs (whites separated from yolks)
Temper the shrimp with lemon juice and salt. Reserve
In a large frying pan, over high heat, heat the oil, add the onion and garlic and cook until they're soft
Add the tomato, pepper, and shrimp and cook for 5 minutes, stirring constantly
Add the coriander and chilies and mix well
Check the seasoning
Place the mixture in a refrigerator and reserve
Preheat the oven to 180°C (medium)
In a blender, beat the whites until fluffy
Add the yolks and beat well
Place over the shrimp mixture and bake in the preheated oven for about 15 minutes or until lightly golden brown
Serve immediately
268 calories per serving
