200 gmplain flour1sprig of flat-leaf parsley, finely chopped3green onions, finely chopped1golden shallot, finely chopped1clove of garlic, finely chopped4Scotch bonnet or habanero chillies, finely chopped To season: salt and black pepper1 tspbaking powder500 gmDublin Bay prawns or scampi, peeled and meat coarsely chopped (see note)1 litre (4 cups)sunflower oil, for deep-frying
In a large bowl, mix flour with 1 cup water, adding more water if necessary, to thin. Stir in the parsley, green onion, shallot, garlic and chilli to form a smooth paste. Season to taste with salt and pepper.
Immediately add baking powder and the prawns. Mix well and set aside for 30 minutes.
Heat oil in a deep-fryer or large saucepan. When very hot, drop in teaspoons of the mixture and fry until golden. The acras will take shape and rise to the surface. Remove from oil, drain on paper towels and serve hot.
Note Dublin Bay prawns are a member of the lobster family. Substitute with scampi.