Authortapasonline
RatingDifficultyBeginner

Prawn fritters - in Andalucia, tiny baby prawns are used and cooked whole, but you can use any normal shelled prawn, preferably raw, cut into small chunks.

Yields4 Servings
Prep Time45 minsCook Time15 minsTotal Time1 hr
 100 g Camarones (whole) or Fresh Prawns, chopped
 50 g Onion (or spring onion)finely chopped
 100 g Plain Flour
 100 g Chickpea (Gram) Flour
 Handful of Flat Leaf Parsleyfinely chopped
 250 ml Cold Water
 pinch of Sea Salt
 Olive Oilfor frying
1

In a large bowl, mix the flour, onion, parsley and salt.

2

Add the water and combine to make a batter, then add the prawns and mix well. Chill for thirty minutes.

3

Heat a sufficient depth of oil in a frying pan or a deep-fryer if you have one. Add tablespoons of the batter mix, being sure they do not touch.

4

Fry until golden brown, turning to cook the other side.

5

Remove from the pan and drain on kitchen paper. Serve immediately.

CategoryCooking Method

Ingredients

 100 g Camarones (whole) or Fresh Prawns, chopped
 50 g Onion (or spring onion)finely chopped
 100 g Plain Flour
 100 g Chickpea (Gram) Flour
 Handful of Flat Leaf Parsleyfinely chopped
 250 ml Cold Water
 pinch of Sea Salt
 Olive Oilfor frying

Directions

1

In a large bowl, mix the flour, onion, parsley and salt.

2

Add the water and combine to make a batter, then add the prawns and mix well. Chill for thirty minutes.

3

Heat a sufficient depth of oil in a frying pan or a deep-fryer if you have one. Add tablespoons of the batter mix, being sure they do not touch.

4

Fry until golden brown, turning to cook the other side.

5

Remove from the pan and drain on kitchen paper. Serve immediately.

Tortillitas de Camarones