Acaraje black-eyed pea fritters with shrimp filling

Seafood · world favourite.

Ingredients

• 800g Black Eyed Peas
• 1 clove Garlic
• 1 Green Chilli
• 1 small finely diced Red Onions
• 2 tablespoons Plain Flour
• 1 tsp Salt
• 1 tsp Chilli Powder
• 1 tsp Baking Powder
• For frying Vegetable Oil
• 1 sliced Red Onions
• 1 tablespoon chopped Ginger
• 2 cloves Garlic
• 1 chopped Red Chilli
• 150g Raw tiger prawns
• 1 tablespoon Vegetable Oil
• 2 Plum Tomatoes
• 1 tablespoon chopped Coriander
• Juice of 1 Lime

Method

1. Chill — Make the filling by placing the onion, ginger, garlic, chilli, and some salt into food processor.
2. Fry — Purée until smooth. Heat the oil in a frying pan and pour the purée into it.
3. Fry — Fry for 5 mins or until cooked through. Add the prawns, tomatoes and chopped coriander.
4. Add ingredients — Squeeze in the lime and add salt to taste. Cook for 3 mins, or until the prawns have cooked through.
5. Heat the pan — Remove from the heat. Drain and rinse the black-eyed peas.
6. Continue cooking — Pour into a food processor with the garlic and chili.
7. Add ingredients — Purée until smooth. Scrape into a bowl and add the onion, flour, salt, chilli powder and baking powder.
8. Mix together — Mix and roll into 16 balls. Heat the oven to 190C/170C fan/gas 5.
9. Heat the pan — Heat 8cm of the palm or vegetable oil in a wok or small heavy pan.
10. Continue cooking — When a small piece of bread sizzles, drop 4-5 balls into the oil.
11. Fry — Fry until golden and crisp, about 4-5 mins. Drain on kitchen paper and repeat until they are all finished.
12. Continue cooking — You can keep them warm in the oven while you finish.

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