Shrimp and seaweed tortillitas recipe

• 350 g (12.3oz) plain flour
• 475 ml (16.7fl oz) water
• 1.5 tsp salt
• 3 tbsp chopped parsley
• 175 g (6.2oz) sliced spring onions, white and pale green parts only
• 40 g (1.4oz) chopped kombu seaweed (optional)
• 350 g (12.3oz) chopped raw shrimp or 230g whole dried baby shrimp
• 1 splash olive oil
• 6 lemon wedges

1. In a bowl, combine the flour with the water and stir.
2. Add all the remaining ingredients except the olive oil and lemon.
3. When they are all incorporated, the batter should be similar to the consistency of crepe batter just thin enough to pour.
4. In a frying pan over medium-high heat, add about 1cm ( 1/2in) of oil.
5. When the oil is very hot (test by dropping in a small spoonful of batter in the oil; it should sizzle), add the batter to the oil in 1-tablespoon portions, taking care not to crowd the pan.
6. Fry in batches if necessary.
7. Cook until golden brown and crispy at the edges (about 3 minutes), turning once halfway through.
8. Remove the tortillitas from the pan with a slotted spoon, onto a plate lined with kitchen paper.
9. Transfer to a small platter and serve hot with lemon wedges on the side.

flour, salt, parsley, shrimp, olive oil, lemon wedges

Taken from www.lovefood.com/guide/recipes/47393/shrimp-and-seaweed-tortillitas-recipe (may not work)