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Vegan Chamoru Shrimp Patties (Buñelos Uhang)

Keisha
Vegan Chamoru Shrimp Patties or vegan buñelos uhang (boo-neh-los oo-hang), is another Guam favorite! The Chamoru shrimp patty is an adaptation of the American fritters. The addition of shrimp is what makes this dish unique to Guam. Usually served as an appetizer, but you will find that it is filling enough be also be served as a main dish!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer
Cuisine CHamoru, Pacific Islander
Servings 24 Patties
Calories 32 kcal

Equipment

  • Measuring cups
  • Measuring spoons
  • Chopping Board
  • Sharp knife
  • Mixing bowls
  • Whisk
  • Small cookie scoop
  • Food thermometer highly recommended
  • Spider strainer
  • Wire cooling rack
  • Rimmed baking sheet
Pro TipIf a recipe calls for it, use a food scale to weigh ingredients in grams for the best results! Use the options below to toggle between cups or grams.

Ingredients
  

  • 1 cup unsweetened soy milk (or any non-dairy milk of your choice)
  • 1 tablespoon white vinegar
  • ¼ onion (roughly diced)
  • 3 garlic (roughly minced)
  • 1 cup all-purpose flour (leveled and sifted)
  • 1 teaspoon baking powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon Old Bay Seasoning
  • 1 cup Frozen peas and carrots (defrosted)
  • ½ cup Frozen sweet corn (defrosted)
  • Oil (for frying)

Instructions
 

  • Combine soy milk and white vinegar in a small bowl. Set aside for a few seconds to curdle. This will be your vegan buttermilk
  • In a separate bowl, combine the all-purpose flour, baking powder, salt, pepper, and Old Bay seasoning.
  • Pour the vegan buttermilk into the bowl with the dry ingredients. Whisk everything together until there are no pockets of dry flour left. Then, add the diced onions, minced garlic, thawed peas, carrots, and sweet corn to the batter. Fold all the ingredients together until all the vegetables are evenly distributed.
  • Fill a medium-sized saucepan with 4-inches of oil. With a food thermometer, heat the oil until it has reached 375° Fahrenheit. Once the oil reaches 375° Fahrenheit, fry 4-5 scoops of batter at a time. Fry for 2 minutes and 30 seconds on each side, or a total of 5 minutes. The patties should be a deep golden brown
  • With a spider strainer, remove the vegan chamoru shrimp patties from the oil, and place them on the wire cooling rack to allow excess oil to drain off. Repeat with the remaining batter. Allow the vegan Chamoru patties to cool before serving!

Notes

  • An alternative way to check oil temperature. Take one end of a wooden skewer (not a toothpick) or a wooden spoon and dip it in the oil. If bubbles are forming around it and they float up, your oil is ready, if it's bubbling vigorously, it's too hot. This method doesn’t guarantee an accurate reading.
  • You may have to adjust the heat to keep it at the right temperature. 
  • If you have leftovers, you can store them in the fridge for up to 3 days in an airtight container.
  • If you want to keep their crispiness, you can reheat them in the oven at 400° Fahrenheit for 8-10 minutes. Keep an eye on them to prevent them from burning. Alternatively, you can microwave them.
  • This recipe is specifically designed for deep frying. If you decide to try cooking it in an air fryer, please let me know how it turns out!
Serving: 1pattyCalories: 32kcalCarbohydrates: 6gProtein: 1gFat: 0.3gSaturated Fat: 0.05gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gCholesterol: 0.3mgSodium: 140mgPotassium: 45mgFiber: 1gSugar: 0.3gVitamin A: 619IUVitamin C: 1mgCalcium: 28mgIron: 0.5mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

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