How is Shrimp Accra Made?
Shrimp accra requires pretty basic ingredients that work together well. There’s the flour, baking powder, and water that create the batter. The onions, garlic, pimento peppers, and green onions add most of the flavour. By the way, pimento peppers do not have any heat to them, just flavour! If you want heat you can use another pepper such as scotch bonnet; I have young kids so I only used pimento.
Then, there’s the shrimp. I used large, fresh shrimp. Once they were cleaned and washed, I cut each shrimp into 2 pieces. You can also use salt fish in place of the shrimp, but that’s a slightly different process.
Once you have all your ingredients prepared, it’s a matter of combining them. You first combine the flour, baking powder, salt, and black pepper. Add the shrimp and onions/garlic/pimento and mix to combine. Then slowly add water, mixing until you reach a thick pancake batter consistency.
After resting, you simply drop spoonfuls of the batter in the heated oil and fry on both sides until golden! It’s that simple. You’re left with crispy fritters with succulent shrimp. I’m definitely making these again very soon!
Looking for other delicious appetizers? Try these Spicy Beef Samosa or Crispy Potato Samosa
Shrimp Accra (Caribbean Fritters)
Description
Delicious fritters from the Caribbean. Perfect as a snack and even better at Iftar time during Ramadan.
Ingredients
Instructions
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Prepare shrimp by washing, shelling, deveining, and cutting head off. Once this is done, cut each shrimp into 2 pieces. Set aside.
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Mix together flour, baking powder, salt, and black pepper. Add onion, garlic, pimento, and green onion--stir until well combined. Add the shrimp and stir to combine.
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Gradually add water and mix until a nice thick consistency has been reached. It should be almost like pancake batter. Cover with plastic wrap and let rest for 30 mins.
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Heat oil in medium pot over medium high heat. Once hot, scoop 1.5 tbsp of batter and drop into hot oil. Make sure each spoonful has 2-3 pieces of shrimp in it. Reduce heat to medium-low and let cook on each side until golden brown. Do not overcrowd pot; fry 4-5 accra at once. Once cooked, drain on paper towel.
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Let fried accra rest for 5 minutes, then serve with your favourite dipping sauce!
Note
- Be sure the oil is not scorching hot. This will cause the accra to become too brown on the outside without being cooked on the inside.
- Delicious with mango or tamarind chutney.
