Growing Chefs! Ontario Tortillas de Camarones

Tortillas de Camarones

These crispy fritters are traditionally served in summertime in Spain. The fresh shrimp used are nearly a centimetre long and are eaten with the skin and head on. They’re sweet and tasty, but can be hard to come by, but chopped sustainable sourced shrimp for a delicious switch.
Serves 6
2/3 cup grapeseed oil1 small onion, finely chopped2 green onions, thinly sliced1 pound sustainable sourced shrimp, chopped finely1 garlic clove, finely minced2 tablespoons finely chopped flat leaf parsley1 cup chickpea flour2 tablespoons all purpose flour1 teaspoon baking powder1 lemon, cut into wedges Salt to taste Pepper to taste
Measuring spoonsMeasuring cupsMixing bowls of various sizesSlotted spoonRaspWhiskChef's knifeLarge frying panFlipper spatulaCutting boardTasting spoonDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Cut onion and half from tip to root. Remove the outside skin. Slice the onion from tip to root, making incisions very close together almost all of the way to the end, but leaving the root end intact. Turn the onion and cut across the incisions to dice the onion finely.

Thinly slice the green parts of two green onions.

Chop the shrimp finely.

Remove the skin from the garlic, and finely grate the garlic using a rasp. Alternatively, finely mince the garlic using a chef’s knife.

Remove the parsley leaves from the stem, and finely chop the leaves.

Cut the lemon into 8 wedges.

Measure sweet paprika, chickpea flour, all purpose flour, and baking powder.

Get Cooking!

Heat about 2 tablespoons of grapeseed oil in a frying pan over medium heat, and add onion. Cook until softened and translucent, about 4 minutes. Remove from the pan and let cool.

Combine the shrimp, garlic, green onions, parsley, paprika, and onion and season with salt and pepper.

When cool, place in a bowl with spring onions, prawn meat, garlic, and parsley, and season with salt and pepper.

Gradually whisk in 1 ⅓ cups water into the dried ingredients. Fold in the shrimp mixture, and set aside to rest for 20 minutes.

Heat the remaining oil in the large frying pan over medium high heat. Once hot, add about 2 tablespoons of mixture to form a fritter. Add 3 – 4, or as many as you have room for.

Cook for about 2 minutes per side, until golden brown and flip over. Cook until golden brown and cooked through. Season with salt and serve hot with lemon wedges.