This is a classic from the south. I first had it in San Lucar de la Barrameda, the home of Manzanilla on the banks of the Guadalquivir, where the mosquitos are too numerous to mention. But the upside is the gypsies in the streets selling camerones, a delicious shrimp. These are eaten whole, no need to shell them and are famously made into tortillitas, a chickpea flour pancake. Before you squeal that the ingredients are impossible, chickpea flour is gram flour in India and easily bought in supermarkets now. If camerones are not available, brown shrimps make a perfect substitution.
All you need is:
gram flour red onion, chopped finely
pimenton parsley, chopped
eggs brown shrimps
bicarbonate of soda
Make a batter with the gram flour, bicarbonate, some warm water, salt and a couple of eggs, until it is the texture of double cream. Add the other ingredients, checking the seasoning and pimenton. Shallow fry until crisp and cooked through. Serve with wedge of lemon.