100 gr shrimp
100 gr wheat flour
100 gr chickpea flour
50 gr chivesvery chopped
1 bunch fresh parsleyvery chopped
250 ml cold water
Shrimp tortillas are a Mexican dish that is served as a tapa throughout the year, although their consumption increases during Christmas time. It originates from the town of San Fernando. It is a dough without eggs and made with chickpea flour.
Shrimp tortillas are usually thin so that they are very crispy and they do not retain much of the frying oil, being light and tasty. They are made with raw shrimp, but if you can’t find them, you can use cooked shrimp.
Total time: 15 minutes Elaboration :5 minutes Cooking: 10 minutes Rest: 30 minutes
How to Make Shrimp Tortillas:
- In a bowl, mix the wheat flour with the chickpea flour and add the finely chopped parsley, chives, and fresh shrimp. If you can’t find chickpea flour, replace with wheat flour and add a pinch of turmeric to get the classic yellow color.
- Add a glass of very cold water and stir. You will have a very light dough.
- Let it sit in the fridge for 30 minutes.
- After resting, add one more splash of cold water and beat again.
- In a large frying pan or, better, in a paella pan, put a generous amount of extra virgin olive oil and wait for it to warm up.
- Then, add small portions of the dough and wait for it to cook, turning them over so that they brown on both sides.
- Drain each tortilla in absorbent paper and place them in the serving dish.
- As with crepes or pancakes, the first one may not go well, but then they will come out perfect.