It represents the Mexican traditions of the Los Tuxtlas region. Tribute to the dance and folklore of the Voladores de Papantla. IN THE STYLE OF CHEF ALEJANDRA GÓMEZ
Open the vanilla bean in half. Scrape off the seeds and discard the pod.
In a bowl add the egg, salt, pepper and vanilla seeds.
Clean the shrimp by removing the head and shell and insert a toothpick through the tail along the shrimp for the skewer. Marinate in preparation for 10 minutes.
Cut the flour tortilla into strips 1 cm wide by 15 cm long. Wrap the shrimp in the tortilla strips. Coat the tortillas very well with the egg mixture using a brush so that they stick. Fry in a frying pan with oil. Let it drain on a paper towel and remove the toothpick from the skewer. Reserve.
Serve cold decorated as if they were Papantla flyers
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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