Tortillitas de camarones, an easy appetizer snack recipe

Total: 20 min Diners: 4

In my house they are a classic when the first rays of sunshine appear to liven up Sunday appetizers while enjoying a good beer or a vermouth. Besides, shrimp tortillitas couldn’t be easier to make, as the only secret to make them crispy is the use of chickpea flour.

Ingredients

Small shrimp. 200 g Water from cooking the shrimp or seafood fumet, 250 ml (*) Spring onion, 100 g Fresh parsley, 1/2 bunch Wheat flour, 200 g Chickpea flour, 100 g Salt, 1 teaspoon Mild olive oil for frying

.(*) I like to make them with a homemade fumet made with the heads of a few shrimp or prawns, as the flavor is much more powerful than the shrimp cooking water, which, having a very short cooking time, has much less flavor, but it will be what we will use if we do not have anything else.

Step 1

If we do not have a good seafood fumet at hand, we heat about 300 ml of salted water and when it starts to boil, we add the shrimp. When the water boils again, wait a minute and take them out.

Step 2

Chop the spring onion on one side and the parsley in brunoise -chunks between one and two millimeters- on the other. To make sure that the chopping is very fine we can do it with a food processor or a food processor giving a few strokes of turbo.

Step 3

In a bowl put the wheat flour, chickpea flour, salt, chopped spring onion, chopped parsley, fumet or cold cooking water and mix everything very well. Add the shrimp and mix well so they are distributed throughout the dough.

Step 4

Heat plenty of olive oil in a frying pan and fry the tortilla chips until golden brown on both sides. When they are ready we take them out and leave them on a large colander to drain the oil well.

Step 5

They are served hot and alone as an appetizer in a bowl for everyone to take, because the grace is to eat them with your hands, but we can also serve them on a plate with a salad as a starter.