Acaraje black-eyed pea fritters with shrimp filling
Acarajé — crispy black-eyed pea fritters stuffed with a savory shrimp filling, a classic seafood dish.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Seafood
Ingredients
- 800 g black eyed peas
- 1 pcs garlic
- 1 pcs green chilli
- 1 pcs finely diced red onions
- 2 g plain flour
- 1 g salt
- 1 tbsp chilli powder
- 1 tsp baking powder
- 1 pcs for frying vegetable oil
- 1 pcs red onion
- 1 g ginger
- 2 pcs garlic
- 1 pcs red chilli
- 150 g tiger prawns
- 1 tbsp vegetable oil
- 2 g plum tomatoes
- 1 tsp coriander
- 1 pcs juice of 1 lime
Instructions
- Put the onion, ginger, garlic, chilli and a pinch of salt into a food processor and blend to a smooth purée.
- Heat the oil in a frying pan, add the purée and cook for about 5 minutes or until it’s fully cooked.
- Add the prawns, tomatoes and chopped coriander to the pan, squeeze in the lime, season with salt to taste, cook for 3 minutes or until the prawns are done, then take off the heat.
- Drain and rinse the black-eyed peas.
- Place the drained peas, garlic and chili in the food processor and blend until smooth.
- Scrape the purée into a bowl and stir in the chopped onion, flour, salt, chilli powder and baking powder until well combined.
- Shape the mixture into 16 equal balls.
- Preheat the oven to 190°C (170°C fan)/gas 5 to keep the fritters warm.
- Pour oil into a wok or a small heavy pan to about 8 cm deep and heat until a small piece of bread sizzles on contact.
- Fry 4–5 balls at a time until golden and crisp, about 4–5 minutes per batch.
- Drain the fried fritters on kitchen paper and keep them warm in the oven while you finish the rest.
- Slice each fritter open down the centre and spoon in the prawn filling.
- Serve the filled fritters with hot sauce.