Tortillas Shrimp – Shrimp fritters

      

February 10, 2015

Directions

1Fill a saucepan with water to cover the shrimp and bring to a boil over high heat.

2Once the water starts to boil, remove the shrimp with a slotted spoon and set aside.

3Spoon a cup of the cooking liquid from the pan and let cool.

4Discard the remaining water.

5When the shrimp are cool, cover them and put in the refrigerator.

6Consuming preparation: add the flour, parsley, scallions and Pimentón in a bowl or a food processor.

7Add a pinch of salt and the cooled cooking liquid.

8Mix well until the structure is slightly thicker than pancake batter.

9Cover and refrigerate for 1 hour.

10Remove the shrimp from the refrigerator and chop.

11Also remove the batter from the refrigerator, add the prawns, and mix well.

12Pour the olive oil to a depth of approximately 1 inches in a heavy skillet and heat over high heat.

13Joint 1 tablespoon of the batter with the aid of the back of the spoon.

14Bakken, turning once, for about 1 minute baking on each side, or until they have a golden color.

15Keep them out just above the pan for excess oil leak and place on a tray covered with paper towels.

16Keep warm in a low oven cakes. Fry the rest of the batter in the same way, always make sure that the oil is very hot for baking.

17If all the cakes are baked, arrange them on a platter and serve immediately.

Ingredients

0,23 kg small shrimp, peeled

1 1 / 2 cups chickpeas or plain flour

1 tablespoon chopped fresh flat-leaf parsley

3 scallions, white part and a bit of the green tops, mince

1 / 2 teaspoon sweet Pimentón

salt

Olive oil for frying

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