This is our international version of the 'tortillitas de camarones', a wonderful tapa from the South of Spain. Children like making them as it is a bit like making pancakes (the olive oil is very hot though, so be careful if they approach the frying pan)
100 g brown shrimps
90 g plain flour
60 g chickpea flour (you can buy this in supermarkets nowadays and also in Middle East shops)
300 ml water
two spring onions (sliced very thinly)
two teaspoons of chopped parsley
Half a glass of olive oil (or a whole glass if you are using a bigger frying pan) to fry the 'tortillas'
Mix the flours, water, salt, spring onions and parsley. Stir well. Then add the shrimps. Heat olive oil in a frying plan until it is very hot. Pour a couple of tablespoons of the mixture into the oil. Wait until the 'tortillita' gets golden (a couple of minutes), turn them so that they get golden on the other side (1-1.5 minutes). Take them out and put them over kitchen paper to get rid of any excess oil. Eat them immediately. The are crunchy outside and soft inside - very delicious.