Shrimp Fritters

  • 1 tbsp self-raising flour
  • 1 1/4 cups chickpea flour
  • 3/4 tsp bicarbonate of soda
  • 1 1/2 tsp flaky salt
  • 100ml water
  • 1 egg
  • 90ml extra virgin olive oil
  • 1 1/2 tsp Spanish smoked paprika
  • 1/2 tsp cayenne pepper
  • zest of 1 lemon
  • 3 tbsp very finely chopped onion
  • 4 tbsp finely chopped curly parsley
  • 330g raw prawn cutlets (defrosted and roughly chopped) or baby shrimps
  • 100ml olive oil for frying
  • lemon wedges to serve

Shrimp Fritters

Sift the flours, bicarbonate of soda and salt into a bowl. Mix the water and egg, add the olive oil and stir to combine, then gradually blend into the flour mixture to form a thin batter. Add the paprika, cayenne pepper, onion, parsley and prawns or shrimps and mix well. Heat the olive oil in a frying-pan. When it begins to shimmer, drop in a large spoonful of batter for each fritter, frying 3 at a time (if you crowd the pan, the oil temperature will drop and you will end up with oily fritters). Fry until golden and crisp on both sides and cooked through. Ensure the batter is well spread out so the fritters will be crisp all the way through. Remove from the pan and drain on paper towels. Serve hot in stacks with lemon wedges.   SIMON SAYS: The perfect dip for these fritters is to take your favourite mayonnaise and add some Spanish smoked paprika and a touch of garlic. This makes a paprika aïoli.