250 gr of peeled shrimp
150 grams of flour
1 egg white
1 tablespoon of extra virgin olive oil
400 gr of sunflower oil
1 bay leaf
Prepare a batter with the flour, egg yolk, olive oil and a few spoonfuls of warm salted water. Stir until you get a homogeneous mixture.
Boil the shrimps in salted water with two leek tails (the green parts), the cloves, the bay leaf and a lemon peel. As soon as they are cooked, drain them carefully and free them of the aromas. Cut them into two or three pieces and collect them in a bowl with the chopped leek (using the white part).
Take back the batter and stir in the whipped egg whites, then mix in the shrimp.
Heat the oil in a frying pan and as soon as it boils, add the mixture by spoonfuls. Wait until each pancake is golden; pick it up with a scoop with holes, dry it on absorbent paper and place it on a serving dish.
Finally garnish everything with lemon wedges and serve the pancakes hot, sprinkled with salt and pepper. You may be interested to read about the chayote benefits blogpost/ strawberry cheesecake slice recipe/ kiwi jam recipe