Tortillitas de camarones (shrimp cakes)
4
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | flour |
| 2 | larges | eggs |
| 5 | tablespoons | water |
| 1 | buch of scallions, finely chopped | |
| 2 | tablespoons | parsley, finely chopped |
| ½ | pounds | shelled small shrimp |
| salt, pepper and paprika to taste | ||
| olive oil for frying | ||
Directions
1. Mix the flour and the eggs in a bowl. Add water and stir into a smooth batter.
2. Add scallions, parsley and shrimp. Season with salt, pepper and paprika.
Let stand to rest for half an hour or more.
3. Heat olive oil in a frying pan. Spoon in about 2 tablespoons of batter at a time, flatten with the back of the spoon into a thin pancake. Fry on each side until golden. Serve immediately.
Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000