While in Andalucia recently, we came across these delicious treats, which turned out to be basically a Spanish pakora. They are a very regional delicacy, found in the Bay of Cadiz area, and here they are made with tiny baby prawns (the ‘camarones’ in the name of the dish), so small they are impossible to peel, and they are just totally yummy! These prawns however are very difficult to find elsewhere – even the smallest prawns available here are much bigger, and thus don’t really work unshelled. So we have adapted the recipe to use regular prawns (the ones you would use in a prawn cocktail), and we have also given them the Spice Mountain touch with a sprinkle of ras el-hanout, something we feel gives them an extra bit of Moorish oomph! Also, a dash of fish sauce will get the flavour of your tortillitas closer to the Cadiz original. (Andalucia was for centuries part of the Arab world, and much of the local cuisine reflects this). The tortillitas work equally well as a starter or part of a buffet, and the kids will love them!
Ingredients
400g small cocktail prawns, roughly chopped100g chickpea flour
100g plain flour
2 tsp ras el hanout
dash of fish sauce
salt & pepper
6 spring onions, finely chopped
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