Shrimp Akra ft. Ti Gou Lakay (Eveyeatz style)
Shrimp Akra ft. Ti Gou Lakay (Eveyeatz style)
Ingredients
- 1 cassava, peeled, grated
- 2 malanga, peeled, grated
- 1 pound shrimp, finely chopped
- 2 tablespoons Ti Gou Lakay spicy flavor base
- 2 scotch bonnet peppers, finely minced
- 2 tablespoons sour orange juice
- 1/2 teaspoon salt, or to taste
- 1 teaspoon baking powder
- 4 cups vegetable oil, for frying, or as needed
Instructions
- 1
In a large mixing bowl, combine the grated cassava and grated malanga. Do not squeeze out any liquid from the grated roots.
⏱️ 5 min
- 2
Add the finely chopped shrimp to the bowl with the grated roots and mix thoroughly until well combined.
⏱️ 3 min
- 3
Stir in the Ti Gou Lakay spicy flavor base, finely minced scotch bonnet peppers, and sour orange juice. Mix very well to ensure all ingredients are evenly distributed.
⏱️ 5 min
- 4
Add the salt to the mixture and mix again. Taste and adjust salt if necessary.
⏱️ 2 min
- 5
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 6
Just before you are ready to fry, add the baking powder to the akra mixture. Mix lightly until just combined. The mixture should be thick, sticky, and hold its shape.
⏱️ 2 min
- 7
Using a knife, shape portions of the mixture into authentic long akra shapes. Carefully place them into the hot oil, being careful not to overcrowd the pot. Fry in batches.
⏱️ 10 min•🌡️ 350
- 8
Fry the akra for 3-5 minutes per side, or until golden brown and cooked through. Remove from oil and place on a wire rack lined with paper towels to drain excess oil. Serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Akra ft. Ti Gou Lakay (Eveyeatz style)
- 1 cassava, peeled, grated
- 2 malanga, peeled, grated
- 1 pound shrimp, finely chopped
- 2 tablespoons Ti Gou Lakay spicy flavor base
- 2 scotch bonnet peppers, finely minced
- 2 tablespoons sour orange juice
- 1/2 teaspoon salt, or to taste
- 1 teaspoon baking powder
- 4 cups vegetable oil, for frying, or as needed
Instructions
- 1
In a large mixing bowl, combine the grated cassava and grated malanga. Do not squeeze out any liquid from the grated roots.
⏱️ 5 min - 2
Add the finely chopped shrimp to the bowl with the grated roots and mix thoroughly until well combined.
⏱️ 3 min - 3
Stir in the Ti Gou Lakay spicy flavor base, finely minced scotch bonnet peppers, and sour orange juice. Mix very well to ensure all ingredients are evenly distributed.
⏱️ 5 min - 4
Add the salt to the mixture and mix again. Taste and adjust salt if necessary.
⏱️ 2 min - 5
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 6
Just before you are ready to fry, add the baking powder to the akra mixture. Mix lightly until just combined. The mixture should be thick, sticky, and hold its shape.
⏱️ 2 min - 7
Using a knife, shape portions of the mixture into authentic long akra shapes. Carefully place them into the hot oil, being careful not to overcrowd the pot. Fry in batches.
⏱️ 10 min•🌡️ 350 - 8
Fry the akra for 3-5 minutes per side, or until golden brown and cooked through. Remove from oil and place on a wire rack lined with paper towels to drain excess oil. Serve hot.
⏱️ 5 min