Jamaican Shrimp Acratts

Preparation:

Preparation: Prepare a firm batter with the flour, egg yolk, olive oil and a few spoonfuls of warm salted water. Once you have obtained a homogeneous mixture, leave it to rest for one or two hours, well covered, in a warm place. In the meantime, boil the prawns in salted water with one or two leek tails (the green parts), the clove, the bay leaf and a lemon zest. As soon as they are cooked, drain them carefully; free them of the aromas, cut them into two or three pieces and collect them in a bowl, with the chopped leek (only the white part). Take the batter again and incorporate the beaten egg whites; then mix in the prawns. Heat the seed oil in a frying pan. As soon as it boils, drop the preparation in spoonfuls. Wait for each 'acrat' to be golden; pick it up with a shovel with holes in it, dry it briefly on absorbent paper; then arrange it, together with the others, as they are ready, garnishing everything at the end with lemon wedges. Serve the pancakes immediately, sprinkled with salt and pepper.