Name: shrimp accras (accras aux crevettes)
Eaten in: Martinique
Category: Traditional
Airy with a kick. That’s how I would describe these wonderful accras from Martinique. They are typically made with cod, but the shrimp variation is excellent. The accras manage to achieve that perfect crunchy/moist combination you want in your finger foods. They are also packed with flavors, from the herbs and the chilis. I didn’t have any mild peppers handy, so I used a third of a very spicy chili pepper. It turned out great. The shrimps tasted fresh and I had a lot of fun making sure I had one medium shrimp in each accra and the fried batter was as mentioned earlier, airy. Perfect score.
Accras aux crevettes
Print recipeIngredients
- 1/2lb shrimps and a few extras
- 2 cups flour
- 200ml water (use a measuring cup with ml)
- 1 teaspoon baking powder
- 2 cloves garlic (or equivalent mashed, crushed or chopped)
- 3 stalks green onion
- 1/2 onion
- 4 sprigs parsley
- 3 mild chili peppers (or 1/3 hot habanero pepper)
- 1 teaspoon lime juice
- somefresh thyme
- salt and pepper
- oil (for frying)
Directions
| 1. | Finely chop the onion, parsley, onion country, sweet peppers. |
| 2. | In a bowl, place the spices and herbs, peeled shrimps already seasoned with salt and pepper. Sprinkle with lemon juice. Mix. |
| 3. | Add flour, baking powder and half of the water to the mixture |
| 4. | Gently stir and then add the remaining water. You should obtain a semi thick paste. (The shrimps I used were still partly frozen, so I didn't add all the water). Add salt and pepper again if necessary |
| 5. | In a skillet, heat the oil. Pour the batter with a spoon to form small cakes each containing one shrimp. When the fritters are golden brown, place them on paper towels. |
| 6. | Let drain on paper towels and serve them piping hot as appetizers or with some green salad as a sunny first course. |
Note
Adapated from: http://www.macuisinecreole.fr/2010/07/acras-de-crevettes.html
