Seafood Accra
Accra is a savory fritter made with salted cod, also known as Bacalao, seasonings and deep fried to a lovely golden brown. In Trinidad and Tobago baking powder is added to the batter which gives a softer fritter texture. However, in Jamaica this is omitted and their salt fish Accra or stamp and go are flat and crunchy and heavily flavored with scallion (green onion/ chive) and habanero pepper.
This recipe is a play on traditional Accra using crab and shrimp, mainly because salted cod / bacalao is hard to source in New Mexico! I would say feel free to remove the baking powder if you want that crunchier texture just keep in mind that the crab meat and shrimp is heavier than the traditional salted cod. I guess, try it and let me know if you like it !
Tips :
Cilantro can substitute for Culantro
Habanero can be omitted
Herbs and seasonings should be finely minced to give a smoother texture to the fritter (Using a Mini chopper works well ).
You may require less or more water depending your climate, brand of flour, etc. The goal is to create a dough that is similar to flour and water paste that stretches easily . If your mixture becomes too liquid add flour and incorporate until the desired texture is achieved.
You can use a tablespoon or your hands to portion out the mixture to be placed into the fry pan. Larger portions makes it harder to ensure the middle is properly cooked while maintaining a golden brown colour.
Frying tip : After placing in the hot oil wait until the edges turn brown before turning (if not completely submerged in the oil).
Ingredients:
3 large shrimp diced in tiny pieces
1/3 cup of crab meat
3/4 cup of all purpose flour
1/2 teaspoon of baking powder
1 tablespoon of Worcestershire sauce
3 cloves of garlic grated
Juice from half a lime (1 tablespoon)
1/2 Habanero pepper finely minced
3 Culantro (Shadow Beni) leaves finely minced
1 green onion (scallion/chive) finely minced
2 sprigs of thyme
1/4 teaspoon salt
1/4 teaspoon of black pepper
1/2 - 3/4 cup room temperature water
Preparation:
Season crab meat and shrimp with lime juice, Worcestershire sauce, 1/2 of the salt and black pepper , minced garlic, habanero and Culantro then set aside.
Place 1 Tablespoon of vegetable oil in a small fry pan on medium heat to quickly pan fry the seafood. When the oil is hot add the seasoned mix and sauté on medium heat for 5 - 6 minutes, or until you notice the shrimp pieces changing colour to pink and the crab meat loses most of its moisture .
Remove mixture from heat and mix in the green onion and Culantro, set aside to cool .
In a mixing bowl add the flour, baking powder, thyme leaves and the remaining salt and black pepper. Gently mix to incorporate all of the dry ingredients.
Add the seafood mixture into the flour mixture using a spoon to incorporate everything well. Gradually add water into the bowl while mixing until the dough becomes sticky and stretchy . (Think papier mache paste ).
In a deep fry pan add about 11/2-2 cups of oil (depending on the depth of your pan) and allow to heat on medium for 5-8 minutes or until the oil shimmers.
Then using a tablespoon place one tablespoon of mixture into the hot oil and fry for about 10 - 12 minutes (depending on the size of your portions). Tip- turn when the base of the Accra turns golden brown, please note these need to be fried properly to ensure the middle of the fritter is properly cooked.
When the exterior of the Accra has a uniformed brown colour remove from the oil and drain on paper towels before serving .
Serving Suggestion:
Great with a mango or tamarind chutney or dip