Among the tapas I devoured in Andalusia, Spain in these past years, this crunchy ,aromatic and
thin shrimp fritter is one of my favourites. It reminds me of Filipino ukoy, minus the vegetables. No complains here!
I first tried this addicting nibble about 3 years ago in Malaga, Spain. FF and I had a fantastic guided Tapa Tour on our first night in the city and among the array of fabulous foods we had that night, this shrimp pancake was by far, the one I liked the most. I liked everything I ate that time. I tell yah. Everything. So when we went back to Spain last year, I tried ordering this particular dish ,every chance I got. Some restaurants make good shrimp fritters, other even better but there are places that made it mediocre at best. How can I tell? Well, let's just say, I ate too much tortillitas de Camerones while in Spain that I might have cough out a shrimp or two without even knowing it.
I will be coming back to the south of Spain next week! This time, with some Filipina friends in tow. I intend to show them around the city, hit the beach, catch as much Vit. Sea as much as possible and of course, eat some mouth -watering Andalusian foods. So while counting the days , I am keeping my stubby fingers crossed that our flight won't get cancelled . Our budget airline is on strike and will be cancelling 50 flights, every freakin day til end of October!😓.
While waiting for our
holiday dooms fate, I decided to cook some tapas this weekend to keep my spirits high and to remind me of the good things that yet to come. And it was pretty darn good! I could almost smell the sea and feel the Andalusian sunshine already !
1 and 1/2 cups of baby shrimps, shell, tails and all, use fresh ones if you can get it
1 egg, beaten
a medium sized red onion
2 stalk of green onion
a handful of parley, chopped
5 tbsp. all purpose flour
2 tbsp. chickpea flour
1 tsp. turmeric powder
1 1/2 tsp. smoked paprika powder
200 ml water
salt and pepper to taste
oil for frying
Let's make some Tortillitas de Camerones