Crispy shrimp fritters (Tortillitas de camarones)

1. In Andalusia they use tiny whole shrimp (camarones); we chop peeled prawns into small pieces instead.

2. In a bowl mix the chickpea flour, wheat flour and a pinch of salt, then gradually pour in the cold water and whisk smooth – the batter should be thin, even runnier than pancake batter.

3. Stir in the finely chopped spring onions, chopped parsley and prawns and chill for 30 minutes.

4. Heat about 1 cm of oil in a frying pan to 180 °C.

5. Pour in tablespoons of batter and spread them thin with the back of the spoon; fry for 1-2 minutes on each side until lacy, crisp and golden.

6. Drain on kitchen paper, salt lightly and serve immediately.

Tip: The key is a very thin batter and very hot oil: that's what makes the fritters lacy, thin and crisp.