Monday, July 9, 2012

Shrimp tortillas

I have posted this recipe before, but after making it again recently, I thought it deserved another outing, and with pictures this time. It is really simple to throw together as a last minute meal, well throw together if you happen to have some frozen prawns, otherwise you may need to plan the fish ahead. Apart from the fish, you’ll need to have some Gram (chickpea) flour, which should be a staple in the pantry, it’s inexpensive, and you can’t make onion bhaji without it.

I used prawns again, but don’t feel constrained to only use prawns/shrimp, any sort of fish would work, or even a mixture, just take into account that the tortilla will cook on a medium heat for about 3 minutes aside, so use appropriate sized pieces of fish, you don’t want to overcook it. The batter can be personalised as well, add a little heat with cayenne, or load it up with herbs, just keep in mind how all the flavours will work together.

The below quantities are enough to make two 21 cm tortillas.

1 cup water
1/2 cup chickpea flour (besan/gram flour)
1/2 cup flour
1/3 cup sliced shallots/spring onions
2 doz prawns
3 tbsp chopped coriander (or other leafy green herb)
1/2 tsp baking powder
Olive Oil

Mix the dry ingredients together, add the water to make a thick batter (like double cream), and stir through the shallots and coriander.

Place a 21 cm frying pan over a medium-high heat, pour in about a tablespoon of oil, ladle in half the batter. Push half of the prawns into the batter, haphazardly or with OCD precision, up to you.

Cook for 3 minutes, then flip, using a chopping board or plate makes this a bit easier, cook for a further 3 minutes.

Serve hot, with a wedge of lemon, and top with a sprinkle of slice coriander and chilli.