Tortillas de camarones

Camarón is a local name for the adult stage of Palaemon longirostris.
Unfortunately the main ingredient is very specific of Andalucía and these live tiny shrimp being difficult to some by.
Tortillas de camarones perdido
Mix flours together and add enough water to produce a batter as thick as single cream and 1/4 teaspoon of salt and a pepper. Rest for four hours. The batter will thicken in this period. Add the other ingredients and mix well.
Add oil to depth of 2 cm to frying pan, heat to frying temperature and fry a teaspoon of the batter. Test for salt and pepper balance. Adjust as required. Fry the rest of the tortillas to a golden brown (remember that the tortillas should be 90% shrimp or whitebait, just held together by the batter). Drain on absorbent paper.
Serve with a cool glass of manzanilla.

400 gm of shelled shrimp/prawns meat diced into 1 cm cubes; or 400 gm of whitebait.
100 gm chickepea flour.
100 gm plain wheat flour.
50 gm of dried shrimp (available in SE-Asian grocers,) finely ground.
5 spring onions/scallions, finely sliced.
4 Tablespoons finely chopped parsley.
Water.
Salt and pepper.
Olive oil for frying.

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