Tortillitas de camarones (shrimp cakes)

Yield: 4

Measure Ingredient
½ cup flour
2 larges eggs
5 tablespoons water
1 \N buch of scallions, finely chopped
2 tablespoons parsley, finely chopped
½ pounds shelled small shrimp
\N \N salt, pepper and paprika to taste
\N \N olive oil for frying

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

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