Creole Shrimp Accras

Cook 140 g shrimp for 3 min in a saucepan with 150 ml water, 1 tsp salt, 2 cloves and 1 bay leaf. Drain, reserving the cooking water, then coarsely chop the shrimp with a knife.

Finely chop the chives and parsley. Place them in a large bowl with the chopped shrimp, then add 1 tsp quatre-épices, 1 tsp cumin, 1 tsp garlic and ginger mix, 1 tbsp lime juice, 80 g flour, 1/2 packet baking powder and chili pepper.

Gradually add 100 ml of the shrimp cooking water, stirring constantly with a spoon, until the batter forms.