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Tortillitas de camarones

Name: Tortillitas de camarones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Spanish
Ingredients: 100 g chickpea flour; 50 g plain flour; 250 ml ice-cold water; 0.75 tsp salt; 3 spring onions; 2 tbsp flat-leaf parsley; 200 g tiny raw shrimp or small raw peeled prawns; 500 ml olive oil

Tortillitas de camarones: Cádiz's lacy, crisp shrimp and chickpea-flour fritters

Features:Dairy free

Cuisine:

Spanish

Around the Bay of Cádiz, especially in San Fernando and Sanlúcar de Barrameda, tortillitas de camarones are fried to order in bars and eaten with fingers: thin, lacy fritters of chickpea flour, spring onion and parsley studded with tiny whole shrimp. The local camarones are eaten shell and all; outside the bay, small raw peeled prawns, roughly chopped, work well. The batter must be as thin as single cream, so it spreads into a crisp lace in the oil. Chef's tip: keep the batter in the fridge until the last moment; cold batter hitting hot oil gives the most delicate lace.

Total time: 35 min
Difficulty: medium
Serves: 4

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Ingredients

Serves4

3 ½ oz chickpea flour
1 ¾ oz plain flour
1 cup ice-cold water
¾ tsp salt
3 spring onionsvery finely chopped
2 tbsp flat-leaf parsleyfinely chopped
7 oz tiny raw shrimp or small raw peeled prawnslarge prawns roughly chopped
2 cups olive oilfor shallow frying

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Method

0/5 done

Step 1: Whisk 3 ½ oz chickpea flour, 1 ¾ oz plain flour, ¾ tsp salt and 1 cup ice-cold water into a smooth batter about as thick as single cream. Stir in 3 spring onions, 2 tbsp flat-leaf parsley and 7 oz tiny raw shrimp or small raw peeled prawns. Chill for at least 30 minutes.
30 min
Step 2: Heat 2 cups olive oil about 1.5 cm deep in a wide frying pan to 350°F, when a drop of batter sizzles hard at once.
5 min
Step 3: Stir the batter, then drop in a tablespoonful and immediately flatten and spread it with the back of the spoon to a thin disc about 10 cm across. A common mistake is a thick, pancake-like batter: if your first fritter is not full of holes, thin the batter with a little more cold water.
Step 4: Fry 3–4 at a time for 1–1½ minutes a side, until golden, lacy and crisp, with the shrimp pink and opaque.
15 min
Step 5: Drain on kitchen paper and serve straight away while they still crackle.

Nutrition per serving

Calories: 330 kcal
Protein: 15 g
Carbs: 22 g
Fat: 20 g
Fibre: 3 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does tortillitas de camarones take?: About 35 minutes in total: 15 minutes to prepare and 20 minutes to cook.
How many people does it serve?: 4 as written. Change the servings above the ingredients and every amount scales to match.
What can I use instead of plain flour?: Self-raising flour, same amount (then leave out the baking powder).
What can I use instead of spring onions?: Chives, or a little finely sliced onion.

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