Tortillitas de camarones famous to the area of Cadiz are the perfect accompaniment to Manzanilla with their salty flavours.
材料
Quick tips
When you fry the first tortilla, check the taste & texture before continuing, adding more salt or water if necessary to the batter.
指示
Tortillitas de camarones
- Put the shrimp into a saucepan and fill with enough water to cover the shrimp and bring to the boil over a high heat.
- When the water begins to boil, lift out the shrimp from the saucepan using a slotted spoon and leave to one side to cool.
- Leave the water from the prawns to cool to be used for the batter.
- To make the batter, mix together the flour, parsley, scallions, then add the cooled water to make a pancake batter.
- Cover the mixture and then put in the fridge for one hour.
- Take the batter out of the fridge and then mix the shrimp into the batter.
- Pour the olive oil into a heavy saucepan so that the depth is around 1 inch or 3 centimetres. Heat the oil over a large flame until it is almost smoking.
- To make a fritter, take 1 tablespoon of the shrimp batter mixture and add it to the oil and immediately flatten the batter into a circle shape of around 8 or 9 centimetres (3½ inches) in diameter using the back of the spoon. Do not crowd the pan, so only do 2 or 3 fritters at a time.
- Fry the tortillitas for about 1 minute on each side, or until they are golden in colour and crispy.
- Remove the fritters from the oil using a slotted spoon, draining the excess oil over the pan. Then put them on a plate lined with paper towels so as to remove the excess oil even further.
- While frying the other fritters, you can keep the ones you have already made warm in a low oven. The oil shout remain very hot for frying the other fritters.
- Once all the fritters are fried and the excess oil removed, arrange and serve immediately to retain their crispiness.
サービスと消費
Manzanillaとフード
マンサニーリャは、間違いなく海の女王です。
食前酒として理想的であり、あらゆるタイプのタパス、特に魚介類など、海からもたらされるあらゆる食材との相性が良いです。
また、塩味のきいた料理（ソーセージや塩漬け肉）や、酢を使った料理（サラダ、アドボと呼ばれる酢やハーブで食材に下味をつけて揚げたもの、マリネ、冷製スープなど）にもよく合います。
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常によく冷やしてお楽しみください
アイスバケツに氷と水を入れて、 6 - 8º C でお召し上がりください。
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海のワイン
海老やカニ、貝や魚など、あらゆる魚介類に最適です。
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グラスの種類
もしあれば、伝統的なカタビノと呼ばれるグラスで幅の広いもの、もしくは白ワイン用のグラス。