Chefs' Recipes

Prawn acras

Australian Gourmet Traveller Caribbean/Creole recipe for prawn acras by Babette de Rozieres
Prawn acras

Prawn acras

Akiko Ida and Pierre Javelle

Acras are fritters usually enjoyed at breakfast and often made from salt cod. This recipe is from the cookbook Creole (Phaidon) by Babette de Rozières.




1.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.
2.Immediately add baking powder and the prawns. Mix well and set aside for 30 minutes.
3.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.

Dublin Bay prawns are a member of the lobster family. Substitute with scampi.


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