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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.
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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 1/2 tablespoons. Let it cool completely.
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3
In a small bowl, combine the mayonnaise, sour cream, mustard, reserved lime juice and mango reduction. Mix well and leave in the refrigerator.
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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.
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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.
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6
Serve right away with the mango mayonnaise and lime wedges.
