Tortillitas de camarones are shrimp fritters from the province of Cádiz in Andalusia, Spain – these crunchy bites are an interesting entree that everyone will thank you for!
- 400 g green prawns (see tip)
- 1 cup chickpea flour
- ¼ cup plain flour
- 1 tsp baking powder
- ½ tsp hot paprika
- 1 tsp salt
- 1 eschalot, finely chopped
- 2 Tbsp chopped fresh curly parsley
- ¼ cup thinly sliced shallots
- vegetable oil, for shallow-frying
- sea salt flakes, to serve
- 1 lemon, cut into wedges
- Peel and discard heads of prawns (the body and legs stay intact and can be eaten once cooked). Bring a saucepan of salted water to the boil. Add prawns. Remove saucepan from the heat. Strain through a sieve over a bowl. Reserve 300ml of the cooking water. Set aside to cool slightly before putting in the freezer until cold.
- Place chickpea and plain flours, baking powder, paprika and salt in a large bowl, and stir until combined. Add reserved cold cooking water and whisk to form a smooth, thin batter. Add cooked prawns, eschalot, parsley and onions, and stir to combine. Allow to rest for 15 minutes.
- Put oil in a deep, medium-sized frying pan until oil comes one-third of the way up the sides of pan. Place over a medium-high heat until hot. Drop a heaped dessertspoon of prawn mixture into hot oil, spreading out with the back of spoon as they hit the oil. Cook, 3 at a time, for about 2 minutes each side or until lightly golden and crisp.
- Reduce heat if browning too quickly. Drain on absorbent paper. Sprinkle with salt and serve with lemon wedges. If you prefer thin, crisp fritters, you can add a small amount (up to ¼ cup) of cold water to thin down batter.
Green school prawns are available from fishmongers. You could use regular green prawns – peel, devein and roughly chop before using.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||0.1 g|
|Total carbohydrates||11.6 g|
|- Sugars||2.5 g|
|Dietary fibre||3.3 g|