Acaraje black-eyed pea fritters with shrimp filling
Ingredients
Black Eyed Peas : 800g
Garlic : 1 clove
Green Chilli : 1
Red Onions : 1 small finely diced
Plain Flour : 2 tablespoons
Salt : 1 tsp
Chilli Powder : 1 tsp
Baking Powder : 1 tsp
Vegetable Oil : For frying
Red Onions : 1 sliced
Ginger : 1 tablespoon chopped
Garlic : 2 cloves
Red Chilli : 1 chopped
Raw tiger prawns : 150g
Vegetable Oil : 1 tablespoon
Plum Tomatoes : 2
Coriander : 1 tablespoon chopped
Lime : Juice of 1
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Name : Acaraje black-eyed pea fritters with shrimp filling
Category : Seafood
Instruction :
step 1 Make 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. step 2 Drain 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. step 3 Heat 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.