Tortillitas de Camarones

Fritters of Baby Prawns

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Preparation info

  • 8

    Tapas
    • Difficulty

      Easy

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

THESE DELICATE, CRISP FRITTERS ARE SERVED FRESH FROM THE DEEP-FRYER IN BARS ACROSS SOUTHERN SPAIN, BUT NOWHERE ARE THEY AS GOOD AS IN THE SEASIDE RESTAURANTS OF EL PUERTO DE SANTA MARÍA. HERE, AS ELSEWHERE, THEY ARE MADE WITH FRESH, WHOLE TINY PRAWNS (SHRIMP) NO BIGGER THAN YOUR LITTLE FINGERNAIL. IT’S THE COMBINATION OF SALTY SEA AIR, THE SMELL OF FRYING FRESH FISH AND GLASSES OF CHILLED SHERRY THAT ELEVATE THIS SIMPLE LITTLE FRITTER TO AN EXOTIC ART FORM. MADE WITH BESAN (CHICKPEA FLOUR, AVAILABLE FROM HEALTH FOOD STORES AND INDIAN SUPERMARKETS), THE BATTER IS SLIGHTLY RUNNY, ALLOWING IT TO SPREAD IN THE HOT OIL TO FORM A DELICATE PASTRY. USE BABY PRAWNS IF YOU HAVE ACCESS TO THEM, BUT AS THEY ARE NOT COMMON I HAVE ADAPTED THE TRADITIONAL RECIPE TO USE READILY AVAILABLE FRESH RAW PRAWNS. THESE FRITTERS ARE SLIGHTLY TRICKY TO GET THE HANG OF — IT MAY TAKE A FEW GOES TO PERFECT THE FRYING TECHNIQUE. THIS RECIPE WAS GIVEN TO ME BY LOCAL CHEF FERNANDO CÓRDOBA.

Ingredients

Method