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Prawn Fritters - Tortillitas de Camarones

This Spanish Tapas recipe for Prawn Fritters (Tortillitas de Camarones) comes from Chef Ewa of Finca Alta Cocina, a wonderful newly opened country house in Southern Spain with its own cookery school, swimming pool and six acres of grounds offering relaxing holidays and superb food, with or without cooking classes.

Finca Alta Cocina

Finca Alta Cocina, located in one of the sunniest parts of Spain, comprises two houses and is in delightful countryside close to Algodonales in Andalucia. It provides first-class but affordable bed and breakfast accommodation at the heart of a beautiful area where you can go bird watching, wildlife spotting, walking, horse riding, cycling, hot-air ballooning or simply relax by the pool.

If you want to enjoy Southern Spain, learn Spanish and Mediterranean cooking, whilst having a wonderful break away from it all then . . . read more

Ingredients for Prawn Fritters

200 g (8 oz) peeled, raw prawns, thinly sliced
200 ml olive oil
1 lemon, quartered

55g chickpea flour
130 ml soda water
1/2 tsp smoked paprika (pimenton)
a pinch of bicarbonate of soda
Sea salt

How to make Prawn Fritters

  • Sift the flour into a bowl and slowly add the water mixing with your fingertips. The batter should be between single and double cream in consistency.
  • Add the paprika, bicarbonate of soda and salt, chill for 20 minutes.
  • Stir in the prawns.
  • Heat the oil and put a spoonful of the mixture into the oil spreading it gently to form a small, flat pancake, repeat with the rest of the mixture.
  • When golden brown on one side turn the fritters over and brown the other side.
  • Drain them on kitchen towel.
  • Serve immediately with lemon wedges on the side.

Serves 4

Chef Ewa