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Appetizers

Beignets de Crevettes

The Quirky Foodster Team

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15 min
Prep
15 min
Cook

Ingredients

  • 300 g (10 oz) small shrimp, peeled and roughly chopped
  • 150 g (1 1/4 cups) flour
  • 1 egg
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp chopped parsley
  • 1/2 tsp chile powder
  • 120 ml (1/2 cup) water
  • 1/2 tsp baking powder
  • Salt and pepper, to taste
  • Vegetable oil, for frying

Method

  1. In a bowl, whisk together the flour, egg, baking powder, and water until a smooth batter forms.
  2. Fold in the shrimp, onion, garlic, parsley, chile powder, salt, and pepper.
  3. Heat about 2 cm (3/4 in) of oil in a frying pan over medium heat.
  4. Drop tablespoons of the batter into the hot oil and fry for 2-3 minutes per side, until golden brown and cooked through.
  5. Drain on paper towels and serve hot.

Introduction: Drawing on Gabon's rich Atlantic coastline, these savoury shrimp fritters are a popular appetizer in Libreville and Port-Gentil's coastal households, often served at family gatherings and small celebrations where fresh shrimp are plentiful.

Cultural Background: Drawing on Gabon's rich Atlantic coastline, these savoury shrimp fritters are a popular appetizer in Libreville and Port-Gentil's coastal households, often served at family gatherings and small celebrations where fresh shrimp are plentiful.

Tips: Chop the shrimp small enough that each fritter holds together well, but leave a few larger pieces for texture.

Variations: Small pieces of smoked fish can be used in place of shrimp for a similarly authentic coastal appetizer. Replace shrimp with finely diced mushrooms and a touch of seaweed flakes for a coastal-flavoured vegetarian version.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat in a dry skillet or oven at 180°C (350°F) for 5-6 minutes to restore crispness.

Nutrition: Approx. 240 kcal, 16 g protein, 12 g fat, 18 g carbohydrates per serving (3 fritters).

FAQs:

Q: Can I use frozen shrimp?

A: Yes — thaw completely and pat very dry before chopping so the batter doesn't become watery.

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