These spelt Spanish shrimp pancakes come from Andalusia in the south of Spain. In spite of the name (Tortillas de camarones), they’re are not at all like the familiar Mexican corn tortillas. Instead, these are crisp fried pancakes made with a combination of chick pea and white spelt flours beaten together with water into a thin batter. Traditionally, the dish was made with tiny Mediterranean shrimp, too small to peel. They’re not available this far away from southern Spain, so the recipe uses a mixture of regular shrimp cut up and some dried shrimp (available in Asian markets) for a little salty crunch.
They fry up beautifully, and are delicious either hot or at room temperature. In either case, drink a nice glass of dry manzanilla sherry with the tortillas.
“Spanish Shrimp Pancakes/Tortillas De Camarones”Prep Time: 4 hours
Cook time: 20 mins hour
- 1 lb/400 gm of shelled shrimp diced into 1/4 in/1 cm cubes
- 1 cup plus 2 tbsp/100 gm chickepea flour
- 4/5 cup/100 gm white spelt flour
- 1.75 oz/50 gm of dried shrimp, finely ground
- 5 scallions, finely sliced
- 4 tbsp finely chopped parsley
- Salt and pepper
- Olive oil for frying
- Mix the chick pea and white spelt flours together. Slowly add enough water to produce a batter as thick as heavy cream. Stir in 1/4 tsp of salt and freshly ground black pepper to taste. Rest for four hours. The batter will thicken in this period.
- Add the fresh and dried shrimp, the scallions, and the parsley and mix well. The mixture should be about 90% shrimp, scallions, and parsley; the batter is there to hold them together.
- Add oil to depth of 1/2 inch/2 cm to a large frying pan. Heat the oil to frying temperature and fry a teaspoon of the batter to check the seasoning.
- Fry the rest of the tortillas to a golden brown, about 3 minutes per side. Drain on a rack over paper towels.