300g (101⁄2 oz) whole raw Falmouth Bay shrimps or brown shrimps, or 175g (6 oz) raw peeled prawns cut into slices 5 mm (1⁄4 in) thick
2 spring onions, very finely sliced
1 tbs chopped dill
Olive oil, for shallow-frying
INSTRUCTION
Into a large bowl, sift the flour and baking powder; add the salt, then make a well in the centre and add the water and ouzo or pastis. Gradually incorporate the flour into the liquid to make a thick batter.
Fold in the shrimps/prawns, spring onion and dill.
Pour olive oil to a depth of about 5 mm (1⁄4 in) into a frying pan and place over a high heat.
When hot, carefully add large spoonfuls of batter into the pan and spread out a little with the back of a spoon so they develop thin, crispy edges.
Cook 2–3 at a time, turn over after 2 minutes and repeat until puffed up and golden on both sides.
Remove from the pan and drain on paper towel. Serve immediately.
