Acras in general are typical West Indian appetizers. When we talk about sweets from Martinique we often refer to them and we could only subscribe to this idea. They represent both the natural resources of our island but also are the imprint of the interbreeding linked to the different waves of migration that we know about our territory. Legend said that the acras were designed in a kitchen by women from Europe, Africa and India and each brought the techniques and ingredients of their land of origin.
If today acras are prepared and consumed throughout the year, their day of honor remains Good Friday.
Ingredients
For 6 servings:
- 250 gr of flour
- 250 gr of peeled shrimps
- 1 clove of garlic
- 1 onion
- 1 bunch of parsley
- Thyme
- 25 cl of water
- 1 chilli
- 1 lemon
Preparation
- Mix the flour with 25 cl of water.
- Chop the garlic, onion, parsley, chili, thyme and incorporate this mixture into the previous paste.
- Add salt and pepper.
- Prepare the shrimp by chopping or cutting them into small pieces then squeeze the lemon over the shrimp.
- Add the cut and lemon shrimp.
- Stir again.
- Fry the acras in oil, using a teaspoon, to form the acras.
- Using a skimmer, remove them from the oil as soon as they are golden.
- Let them mop up on absorbent paper.
- Serve hot with salad and bread ;-)