One of the most difficult recipes, and for a time the most popular in western Andalusia throughout the summer, is the “Tortillita de Camarones” (Fried Shrimp Chips). I took photos for a Sevilla-native business and had to cook the various recipes. The “tortillitas” should remain light and crunchy, as a result of the texture of the dough, the temperature of the oil, and the frying equipment. In this case, I used the wired slotted spoon to get rid of the excess dough. They came out wonderfully. The shrimp should be of the best quality (Veta de Palma), which is raw, and if you have some luck and a little salt you will have the best result. This called for garbanzo flour and optional sugar, mixed together with a lot of onion, some chopped fresh parsley, and olive oil. Also best when served with a glass of cold sherry.
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