- 150 gr. Corn flour
- 50 gr. Chickpea flour
- 1 Chive
- 100 gr. Fresh prawns
- Cold water
- Mild olive oil, 0,4º
Mix corn and chickpea flour with a pinch of salt.
Chop chive into fine brunoise, parsley should be chopped a bit thicker.
Mix flours up with chive and parsley in a bowl, add some water and beat with the help of a Magefesa Tour Mixer with a beater set.
Dough’s texture should be like crepe cream or a bit lighter, add raw shrimps.
Heat the oil in a Magefesa carbon steel paella pan, 3 cm oil deep; heat it at 356ºF approx. trying to avoid smoking.
Pour the dough with a ladle in the oil in a circular motion. Try to pour dough in different places so that omelettes remain thin.
Fry them turning around until lightly brown both sides, move them away on a kitchen absorbent paper. Serve freshly baked.
It is advisable to fry them separately so that they do not stick and oil keeps temperature.