Delicious UK - (08)August 2020

deliciousmagazine.co.uk 57

Shrimpandcumin

fritters(tortillitas)

SERVES4-6(MAKES16).HANDS-ON

TIME 10 MIN,SIMMERINGTIME 30 MIN

FOOD

TEAM’S

TIP

Findtinyrawfrozen

shrimpsinthefreezer

sectionofAsian

supermarkets.Orcutrawfrozen

prawnsintosmallchunks.

• 75gchickpea(gram)flour


• 100gplainflour,sifted


• ½tspbakingpowder


• 125mldrywhitewine


• 175gsmallpeeledrawshrimps
  (seetip),thawedif frozen


• 2 springonions,finely
  sliced


• ½tspcuminseeds,crushed


• ½tspsweetsmokedpaprika


• Vegetableoilforfrying


• Lemonwedgestoserve

1 Putthefloursandbaking

powderina bowl,thenwhiskin

150mlcoldwaterandthewine

togivea batterwiththe

consistencyofthickcream.If

usingsmallshrimps,makesure

theheadshavebeenremoved.

Addtheshrimps,springonions

andspices,thenseasonwith

salt.Stirtomix,thensetasideto

restfor 10 minutes.

2 Line2 largebakingsheets

withkitchenpaper.Pour1cm

vegetableoilintoa large,deep,

heavy-basedfryingpansetover

a highheat.Aftera fewminutes,

checktheoilishotbydropping

a littlebatterintoit – it should

sizzlestraightaway.

3 Mixthebatteragainthen,in

2 or3 batches,dropspoonfuls

intotheoilandspreadthem

lightlywiththebackofthespoon

toformthinfritters.Cookfor

2-3minutesoruntiltheypuffup,

turningsothey’rebrownedon

bothsideswithcrispedges.

4 Removefromthepanstraight

ontothepreparedbakingsheets

todrain.Sprinkleliberallywith

saltandserveimmediatelywith

lemonwedgestosqueezeover.

PERSERVING(FOR6)184kcals,

4.9gfat(0.5gsaturated),9.8g

protein,20.1gcarbs(0.8g

sugars),0.3gsalt,2.2gfibre

hungry traveller.

served in 25 different ways, in

allmannerofobscurecuts.We

orderedsomethingthattranslated

unsexilyintoEnglishas‘fattygill’.

It lookeda bitlikea weirdrib-eye

steakandhada meatysucculence

unlikeanytunawe’dhadbefore.El

Camperoisn’tcheap,buttunaisn’t

cheap,andsurelyfewrestaurantson

earthcookit thiswell.

THEICECREAMI’DEATATTHEBEACH

ElCamperois ona backstreet,

sowe’dholdoffonpudding

and,instead,headtoBarbate’s

beachfrontdragtobuya cone

atPepeElMalagueño(41Paseo

Marítimo).Theydoanintensedark

chocolatethatwilllastyoua good

walkalongthesoftgoldensand.

THENEIGHBOURHOODBARI’DVISIT

We’dwalktoSanlúcar’sout-of-the-

centreLaTabernaDerGuerrita

(guerrita.es),notjusttoupour

phone-stepsquotabutbecausewe

knowit’sworthit.OwnerArmando

Guerra,whosefatherrantheplace

beforehim,inheriteda highlevelof

sherryconnoisseurshipandbarrels

fromthefamily’ssoleras(blended

vintages)linethebar– tonotorder

sherryinhereis unthinkable.The

dishtohaveis thefrituramixta,

a pileofdeep-friedlocalseafood,

butit’sasmuchaboutenjoyingthe

atmosphereofa properlylocaljoint.

THESEASIDECAFÉFORA SUNDOWNER

If theCostadelaLuzwereforsale

onRightmove,it wouldhave

‘southwest-facingcoastline’as

a USP,whichis tosayit’swell

stockedwithbeachcafésforsunset

watching.ElChiringuitoinTarifa

is bya causewaythatdividesthe

MediterraneanandAtlanticoceans.

Youcandiscernthedifferent

coloursofthetwobodiesofwater,

andyoucanwatchthemchange

asthesunsets– a phenomenon

enhancedbyoneofElChiringuito’s

massiveG&Ts.Oh,tobebackthere

now,condensation-dripping

goldfishbowlinhand...Oneday.

Manyrestaurantsarenowopenbut

checkwebsitesbeforeplanninga visit.

WANTTOLEARN

MORECOSTADE

LALUZ

COOKERY?

Astravelopens

upa bitmore,

wellregarded

Vejercookery

schoolAnnieB’s

SpanishKitchen

isofferinga new

private,socially

distanced

three-night

breakfor

couples,staying

intheirguest

annex,for

€750pp.Goto

anniebspain.com

andsearch‘dos

copas’.

TRAVEL

IN YOUR

KITCHEN

RECIPE TAKEN FROM MOORISH BY

BEN TISH (BLOOMSBURY ABSOLUTE).

PHOTOGRAPH: KRIS KIRKHAM

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