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1
Combine the chickpea flour and wheat flour in a bowl. Pour in very cold sparkling water gradually, whisking to a batter at crêpe consistency — thin enough that it coats the back of a spoon in a translucent film rather than an opaque layer. Stir in the finely chopped parsley and onion. Fold in the fresh camarones. Rest the batter in the refrigerator; it must remain cold throughout frying.
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2
Heat olive oil in a wide, heavy pan to 190°C minimum. This is where the dish lives or dies: oil below this temperature means the batter absorbs fat before it can crisp, producing a soft, greasy fritter rather than a lacy one. Confirm the temperature with a probe thermometer or by dropping a small splash of batter into the oil — it must seize and spit at once, with immediate vigorous bubbling.
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3
Working in batches, drop spoonfuls of batter — shrimp and all — into the hot oil, pressing each portion lightly flat so the fritter spreads to roughly 8–10 cm across and remains very thin. Do not crowd the pan; the oil temperature must not fall.
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4
Fry for no more than 90 seconds per side. The fritter is ready to turn when the edges are set, golden, and visibly lacy; the shrimp should be clearly visible through the batter in places. Turn once and fry a further 90 seconds until the second side matches the first — crisp and deep golden at the edges, just barely set in the centre.
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5
Lift the fritters from the oil and drain briefly. Serve immediately — these deteriorate within 3–4 minutes of leaving the oil; the crispness is irretrievable.