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Acaraje black-eyed pea fritters with shrimp filling

Acaraje black-eyed pea fritters with shrimp filling

66 min · Serves 6 · By TheMealDB Import

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  • High Protein
  • Seafood
  • Dinner

Seafood

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

  • 800 gBlack Eyed Peas
  • 1 cloveGarlic
  • 1 Green Chilli
  • 1 small finely dicedRed Onions
  • 2 tablespoonsPlain Flour
  • 1 tspSalt
  • 1 tspChilli Powder
  • 1 tspBaking Powder
  • 1 For fryingVegetable Oil
  • 1 tablespoon choppedGinger
  • 1 choppedRed Chilli
  • 150 gRaw tiger prawns
  • 2 Plum Tomatoes
  • 1 tablespoon choppedCoriander
  • 1 Juice of 1Lime

Method

Prep 25 min · Cook 41 min

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