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Accras aux crevettes

January 18, 2014 by

Accras aux crevettes

Print recipe

Ingredients

  • 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

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