Prawn Fritters – Accras De Crevettes
Prawn fritters are a long childhood favourite. It stems from my Carribean background. Prawn fritters are a great creole classic.
I was in Paris for the weekend a while back and grabbed a quick lunch in a creole restaurant I’d been wanting to try for ages. My grand-dad is from Guadeloupe and so I’m a bit partial to the islands cuisine. They can’t be beaten when it comes to spicing or seasoning. Everything is fresh and intense. There is no such thing as a bland meal over there. Spices, herbs, fruits, sweet and sour. Curries. Unusual meats and vegetables, every dinner is like an adventure.
I had Accras De Morue in the restaurant. They’re spicy salt cod fritters. So I came back and made something similar with prawns. You must eat those warm and with a cold drink. They make a wonderful beer snack. Even better if you have a good rum cocktail to sip on.
These prawn fritters are at their best served with a colorful colelslaw.
- 400 g prawns (I used the cooked Lidl frozen prawns which I defrosted),
- 1 chili,
- zest of 1 lime,
- juice of 2 limes,
- 2 cloves of garlic,
- curry powder (or columbo powder if find it),
- 200 g of flours,
- 2 eggs,
- 10 cl of water,
- 1 tspn of yeast,
- 1 big pinch of salt.
- You need to make the batter a couple of hours before you want to eat.
- In a bowl mix the zest of the lime, the grated garlic, the chili chopped finely (remove the seeds if you don’t want this too be too hot), the chopped chives, grated ginger (not too much you don’t want it to steal the show) .
- Chop the prawns finely and toss them in with the marinade for an hour.
- While the prawns are marinating, mix the flour, eggs, water, yeast and salt until you have an even mixture.
- After the prawns have marinated for an hour, remove them from the marinade, drain them and toss them in the batter.
- Drop one table spoon at a time in the hot oil. Deep fry until golden brown. If you don’t have a deep fat fryer (like me) just heat up two litres of vegetable oils in fat bottom pot and be very careful.