Tortillitas de Camarones Andaluzas (Imprimir)
Finas y crujientes tortillitas elaboradas con pequeños camarones y hierbas frescas, una especialidad gaditana ligera e irresistible.
# Ingredientes:
→ Pancake Batter
01 -
3/4 cup (90 g) chickpea flour (or mix with 1/4 cup wheat flour for added crispness)
02 -
1/2 cup (120 ml) cold water (adjust for consistency)
03 -
1/2 tsp salt
04 -
1/4 tsp ground black pepper
05 -
1/4 tsp sweet smoked paprika (optional)
→ Filling
06 -
1/2 cup (80 g) tiny raw shrimp (camarones or finely chopped regular shrimp)
07 -
1/4 cup finely chopped onion or scallion
08 -
2 tbsp finely chopped fresh parsley
09 -
Optional: 1 tbsp finely chopped cilantro
→ For Frying
10 -
Olive oil or vegetable oil, for shallow frying
# Instrucciones:
01 -
In a mixing bowl, whisk together the chickpea flour, salt, black pepper, and paprika. Gradually add the cold water while whisking, creating a smooth, thin batter—thinner than traditional pancake batter but not watery.
02 -
Fold in the tiny shrimp, chopped onion, parsley, and cilantro (if using). Let the batter rest for 10 minutes.
03 -
Heat a thin layer of oil in a nonstick or cast iron skillet over medium-high heat.
04 -
Drop 2–3 tablespoons of batter into the skillet and flatten slightly with the back of a spoon to form thin discs. Fry each side for about 2 minutes, or until golden and crisp. Repeat in batches, adding more oil as necessary.
05 -
Drain the fried pancakes on paper towels and serve immediately for best texture.
# Notas:
01 -
Traditional camarones are tiny, nearly transparent shrimp. If unavailable, choose the smallest shrimp available and chop them finely if necessary.
02 -
Serve with lemon wedges or a splash of sherry vinegar for added brightness.
03 -
Pairs wonderfully with dry fino sherry.