From the Sea

Make a concoction with the almojábana flour and water until thickened in order to get a liquid texture as thick as pancake dough. It is very important to keep the concoction lump free.

Marinate the shrimp well using Chuleria en Pote and introduce them into the Almojábana mixture. Drain the excess and cover with panko. Fry it in medium temperature oil until golden.