Acaraje black-eyed pea fritters with shrimp filling
Create crispy fried patties using spiced pulses, then fill with prawns, chilli, coriander and tomato, Brazilian-style
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Prep:20 mins
Cook:20 mins
- Easy
Nutrition per serving
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kcal 98
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fat 5g
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saturates 2g
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carbs 8g
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sugars 1g
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fibre 2g
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protein 5g
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salt 0.4g
Ingredients
- 2 x 400g tins black-eyed peas
- 1 garlic clove
- 1 green chilli, deseeded
- 1 small red onion, diced
- 2 tbsp plain flour
- 1 tsp salt
- 1 tsp mild chilli powder
- 1 tsp baking powder
- palm oil and/or vegetable oil, for frying
- 1 small red onion, thinly sliced
- 1 tbsp chopped ginger
- 2 garlic cloves
- 1 red chilli, deseeded and roughly chopped
- 150g pack small raw prawns
- 1 tbsp palm or vegetable oil
- 2 plum tomatoes, deseeded and diced
- 1 tbsp chopped coriander
- juice 1 lime
- hot pepper sauce, to serve
Method
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.
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.
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.
