Pastel de Camarão

Step 1

Combine 2 cups flour, 0.75 cup warm water, and 0.5 teaspoon salt in a large bowl and stir with a wooden spoon until a smooth dough forms, about 2 minutes.

Step 2

Chop 1 pound shrimp into 1/4-inch pieces, about the size of peas, using a sharp chef's knife on a cutting board.

Step 3

Chop the 2 green onions crosswise into thin slices, about the thickness of a pencil, keeping white and green parts separate.

Step 4

Mix the chopped shrimp and green onion pieces together in a small bowl with a pinch of salt and black pepper until evenly combined.

Step 5

Dust a work surface lightly with flour, then divide the dough into 8 equal balls by pinching off chunks and rolling each between your palms until round and smooth.

Step 6

Place one dough ball on the floured surface, then use a rolling pin to flatten it into a thin circle about 4 inches across and the thickness of a credit card.

Step 7

Place 1 tablespoon of the shrimp mixture in the center of the circle, slightly below the middle, leaving a 0.5-inch border of empty dough all around.

Step 8

Fold the top half of the dough circle down over the filling, then use the tines of a fork to press and seal the edges together, creating a tight half-moon shape.

Step 9

Repeat steps 6–8 with the remaining 7 dough balls and shrimp filling until all pastels are assembled and sealed.

Step 10

Pour 2 quarts vegetable oil into a heavy-bottomed pot and heat over medium-high heat until the oil shimmers and a wooden spoon handle inserted into it produces tiny bubbles, about 5 minutes.

Step 11

Carefully place 2 pastels into the hot oil and fry until the surface turns golden brown, the color of honey, about 2 minutes.

Step 12

Flip the pastels gently with a slotted spoon and fry the second side until it also turns golden brown, about 2 more minutes.

Step 13

Use the slotted spoon to scoop the pastels onto a clean paper towel-lined plate to drain excess oil.

Step 14

Repeat steps 11–13 with the remaining 6 pastels, working in batches of 2 to avoid crowding the pot.

Step 15

Serve the pastels warm as soon as all are fried, with lime wedges on the side for squeezing.