Accras. Caribbean prawn tempura Recipe

Accras is a traditional Caribbean spicy and citrusey tempura prawns.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Frozen king prawn(s) without shell : 24 whole
  • Plain flour : 300 g
  • Spring onion(s) : 4 whole
  • Shallot(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Flat leaf parsley : 1 bunch
  • Baking powder : 1 Tsp
  • Red chilli(s) : 2 whole
  • Water : 100 ml
  • Maldon salt : 5 pinch(es)
  • Freshly ground black pepper : 5 Turn
  • Frying oil : 2 L


  • 1. PART ONE

    Heat your fryer to 180 degree

    Peel and dice the shallot.
    Peel and crush the garlic
    Trim off the root and tips and slice the spring onion .

    Remove the seed of the chilli and finely dice.
    Pick the leaf from the parsley and finely slice.

    In a large bowl, mix flour with the water, baking powder , parsley, spring onion, shallot, garlic and chilli to form smooth paste.
    Season with salt and pepper.

    Rest the mix for 30 min.

  • 2. PART TWO

    If Necessary,
    peel and de-vein the prawns.(leaving the head on but the back shell off will increase the flavour)

    Dip your prawns in the mixture and fry in the fryer until golden.

    Remove from oil, drain on paper towel and serve while hot.

  • 3. TO SERVE

    Place the accras in to a plate and serve hot.

Chef's tip

«Add more zing by squeezing one lime on top your accras.»

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