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!

01.

Ingredients

400g small cocktail prawns, roughly chopped
100g chickpea flour
100g plain flour
2 tsp ras el hanout
dash of fish sauce
salt & pepper
6 spring onions, finely chopped

02.

Method

  • Make up the batter 4 hours in advance of use – this will give it time to thicken – by mixing the two flours and the ras el hanout with enough water to make a batter with the consistency of double cream.
  • When you are ready to cook the tortellitas, add the chopped prawns, the fish sauce and the spring onions to the batter, mixing well.
  • Make sure the proportion of prawn to batter is correct; the batter should hold together the prawns, rather than being dominant.
  • Now heat 2in deep of olive oil in a deep frying pan, and test the heat by dripping a little batter into the pan.
  • It should bubble and rise to the surface almost immediately. Using a serving spoon (this will make the fritters the correct size), drop the mix carefully into the pan and fry until crisp and golden, turning occasionally.
  • Drain the tortellitas on kitchen paper, and serve garnished with lemon wedges and some chopped flatleaf parsley.