Otherby TheMealDBAcaraje black-eyed pea fritters with shrimp fillingKeep screen onSaveShareIngredients800g Black Eyed Peas1 clove Garlic1 Green Chilli1 small finely diced Red Onions2 tablespoons Plain Flour1 tsp Salt1 tsp Chilli Powder1 tsp Baking PowderFor frying Vegetable Oil1 sliced Red Onions1 tablespoon chopped Ginger2 cloves Garlic1 chopped Red Chilli150g Raw tiger prawns1 tablespoon Vegetable Oil2 Plum Tomatoes1 tablespoon chopped CorianderJuice of 1 LimeStepsStep-by-step0 of 4 done1Make 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.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.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.4You 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.Source: TheMealDB
