Crispy on the outside, tender and flavourful on the inside, this Haitian Shrimp Akra puts a delicious seafood twist on a Haitian y. Made with freshly grated malanga and cassava, chopped shrimp, colourful peppers, sour orange, and Ti Gou Lakay Spicy Flavour Base Marinade, these golden fritters are packed with bold flavour.
Perfect as an appetizer, party snack, or part of a Haitian-inspired spread, serve them hot with pikliz for a little extra kick.
Prep Time: 30 minutes
Cook Time: 20–30 minutes, depending on batch size
Total Time: Approximately 50–60 minutes
Yield: Varies depending on the size of your akra
Ingredients
- 3 medium-to-large malanga, peeled
- 2 medium sweet cassava roots, peeled thoroughly
- 1 sour orange, cut in half
- 1 lb shrimp, cleaned, deveined, and chopped
- 3–4 Scotch bonnet peppers, finely minced
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1 yellow bell pepper, finely chopped
- 2 tablespoons Ti Gou Lakay Spicy Flavor Base Marinade
- 1 tablespoon baking powder
- 1 teaspoon salt, or to taste
- Vegetable oil, for deep-frying
Instructions
1. Prepare the root vegetables
Use fresh, edible sweet cassava, not bitter cassava. Peel the malanga and cassava thoroughly, removing the outer brown skin and the layer beneath it.
Wash the vegetables, then use one half of the sour orange to clean them. Rinse and drain. Do not reuse the washing liquid.
2. Grate the vegetables
Using the second-smallest side of a box grater, finely grate the malanga and cassava into a large mixing bowl. Avoid using the very finest grating side.
3. Prepare the shrimp and peppers
Clean and devein the shrimp, then chop into small pieces. Finely mince the Scotch bonnet peppers and chop the red, green, and yellow bell peppers.
4. Make the akra mixture
Add the chopped shrimp and peppers to the grated root vegetables. Add the Ti Gou Lakay Spicy Flavor Base Marinade, juice from the remaining half of the sour orange, baking powder, and salt.
Mix until all ingredients are evenly incorporated. Avoid overmixing.
5. Shape the akra
Using your hands or a spoon, form the mixture into elongated fritters. Keep the portions relatively uniform so they cook evenly.
6. Deep-fry until golden
Preheat your deep fryer to approximately 350°F (175°C). Carefully lower the akra into the hot oil in batches. Do not overcrowd the fryer.
Fry until golden brown and cooked completely through, turning as needed. Cooking time depends on the thickness of each piece. If the outside browns too quickly, lower the temperature slightly.
For the first batch, cut one fritter open to check the center. It should be hot and fully cooked, without a raw, dense cassava texture. Adjust the size or frying temperature if necessary.
7. Drain and serve
Remove the akra from the oil and place on a wire rack or paper towels to drain. Serve hot while the exterior is crisp.
Serving Suggestion
Serve your Haitian Shrimp Akra with pikliz for a delicious combination of crispy, savory, and tangy flavors. They’re perfect for sharing at gatherings or enjoying as a flavorful appetizer.
Ti Gou Lakay Flavor Tip
Ti Gou Lakay Spicy Flavour Base Marinade brings bold Haitian-inspired seasoning to the grated root vegetables and shrimp, building flavour throughout the Akra without needing a long list of additional seasonings.
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