Tortillitas de Camarones

chickpea flour

🥗Healthier: quinoa flour

💰Cheaper: all-purpose flour

Quinoa flour is gluten-free and nutritious.

shrimp

🥗Healthier: zucchini

💰Cheaper: canned tuna

Zucchini provides a similar texture with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable for frying.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne adds heat and flavor at a lower cost.

In a bowl, add chickpea flour and paprika.

Make a well in the center of the flour and add eggs.

Whisk the mixture until smooth, avoiding overworking it.

Add water to achieve a smooth consistency, adjusting with more flour if too wet or more water if too dry.

Season the batter with salt.

Chop the prawns into small, even pieces and add them to the batter.

Add chopped parsley and spring onions to the mixture and whisk gently.

Cover the bowl with cling film and refrigerate for 30 minutes.

After 30 minutes, stir the mixture to ensure even distribution of prawns and parsley.

Heat extra virgin olive oil in a frying pan over low to medium heat.

Prepare paper towels for draining the cooked tortillitas.

Scoop an even amount of the batter into the pan, cooking about two at a time.

Cook for about 45 seconds to a minute on each side until crispy.

Prepare lemon wedges for serving while the tortillitas cook.

Flip the tortillitas gently with a spatula when they start to crisp up.

Once cooked, transfer them to paper towels to drain excess oil.

Repeat the cooking process for the remaining batter.

Serve immediately with lemon wedges on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens