Chef's Recipes

Prawn acras

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

  • Serves 8
  • 15 mins preparation
  • 10 mins cooking plus standing
Prawn acras
Prawn acras

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.


  • 200 gm plain flour
  • 1 sprig of flat-leaf parsley, finely chopped
  • 3 green onions, finely chopped
  • 1 golden shallot, finely chopped
  • 1 clove of garlic, finely chopped
  • 4 Scotch bonnet or habanero chillies, finely chopped
  • 1 tsp baking powder
  • 500 gm Dublin Bay prawns or scampi, peeled and meat coarsely chopped (see note)
  • 1 litre sunflower oil, for deep-frying (4 cups)


  • 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.