Spicy Shrimp Tortillitas with Mango Mayonnaise

Directions

1. Put the shrimp in a food processor, add the scallion, garlic, habanero, jalapeno, lime zest and salt, and pure. Reserve 1/2 teaspoon of the lime juice, and add the rest to the shrimp mixture. Add both flours, about four cups of water, and parsley, and process until combined in a thin batter. Pour the batter into a bowl and refrigerate for 3-6 hours.
2. In the meantime, pour the mango juice into a small skillet or saucepan, and bring to boil over medium heat. Lower the heat and simmer until the juice is very thick and reduced to about 1 ½ tablespoons. Let it cool completely.
3. In a small bowl, combine the mayonnaise, sour cream, mustard, reserved lime juice and mango reduction. Mix well and leave in the refrigerator.
4. About an hour before frying, let the batter come to room temperature. The batter should be very thin -- to check if it is the right consistency, lift a spoonful; it should fall back into the bowl in a steady stream. If the batter is too tick, add more water.
5. In a frying pan heat the oil. Drop a heaping tablespoon of the batter into oil and fry until dark golden and very crisp, turning once. Place the fritters on a paper towel to absorb excess oil.
6. Serve right away with the mango mayonnaise and lime wedges.