Shrimp Flautas & Broth Sauce

Remove shells from 454 g of shrimp

Finely chop shrimp. Transfer to bowl

De-seed and finely chop 1 jalapeño pepper. Add to finely chopped shrimp

Add 1 tsp grated ginger

Add 1 tsp of salt

Mix well to incorporate

Refrigerate 30m to infuse flavors

The Shrimp Filling is ready

Trim, peel and chop ½ white onion

Chop 2 celery stalks

Cut 4 tomatoes in quarters

Add 2 tbsp of vegetable oil in a pot on high heat

Add ½ lb of shrimp shells. Sauté until orange color brightens

Lower heat to medium and add chopped onion and celery

Add 2 garlic cloves. Cook for 5m until onions become translucent

Add 1 tbsp of smoked paprika

Add 1 tsp of turmeric powder

Add 1 tbsp of salt

Stir and cook for 5m to release aroma from spices

Add quartered tomatoes

Add 1.89 l of water

Simmer broth for 30m until slightly reduced

Strain broth and press to extract juices. The shrimp shell broth is ready

Add ​​½ cup of water into a bowl

Add ​​½ cup of all purpose flour. Whisk until smooth

Wrap 6 corn tortillas in a warm damp towel to keep moist

Add 3 tbsp of Shrimp Filling on one side of tortilla

Brush other side of tortilla with flour mixture. Roll tortilla tightly and press gently to seal

Heat 1.89 l of vegetable oil to 182 °C

Gently add flautas seam side down into the hot oil

Fry for 2m until golden and crispy

Transfer the fried flauta to a wire rack. Season with salt to taste

Enjoy the Shrimp Flautas with avocado and Shrimp Broth!