Tortillitas de camarones famous to the area of Cadiz are the perfect accompaniment to Manzanilla with their salty flavours.
材料
指示
Tortillitas de camarones
- Put the shrimp into a saucepan and fill with enough water to cover the shrimp and bring to the boil over a high heat.
- When the water begins to boil, lift out the shrimp from the saucepan using a slotted spoon and leave to one side to cool.
- Leave the water from the prawns to cool to be used for the batter.
- To make the batter, mix together the flour, parsley, scallions, then add the cooled water to make a pancake batter.
- Cover the mixture and then put in the fridge for one hour.
- Take the batter out of the fridge and then mix the shrimp into the batter.
- Pour the olive oil into a heavy saucepan so that the depth is around 1 inch or 3 centimetres. Heat the oil over a large flame until it is almost smoking.
- To make a fritter, take 1 tablespoon of the shrimp batter mixture and add it to the oil and immediately flatten the batter into a circle shape of around 8 or 9 centimetres (3½ inches) in diameter using the back of the spoon. Do not crowd the pan, so only do 2 or 3 fritters at a time.
- Fry the tortillitas for about 1 minute on each side, or until they are golden in colour and crispy.
- Remove the fritters from the oil using a slotted spoon, draining the excess oil over the pan. Then put them on a plate lined with paper towels so as to remove the excess oil even further.
- While frying the other fritters, you can keep the ones you have already made warm in a low oven. The oil shout remain very hot for frying the other fritters.
- Once all the fritters are fried and the excess oil removed, arrange and serve immediately to retain their crispiness.
