Acaraje black-eyed pea fritters with shrimp filling
Acaraje is a traditional Brazilian dish from the Northeast region, specifically from the state of Bahia. It consists of crispy black-eyed pea fritters filled with a flavorful shrimp mixture, often served as a street food or appetizer. The combination of crunchy exterior and savory interior makes it a unique and delicious experience.
Ingredients
Servings: 4
- 800 g Black Eyed Peas
- 1 Garlic
- 1 Green Chilli
- 1 Red Onions
- 2 tbsp Plain Flour
- 1 tsp Salt
- 1 tsp Chilli Powder
- 1 tsp Baking Powder
- q.s. Vegetable Oil
- 1 Red Onions
- 1 tbsp Ginger
- 2 Garlic
- 1 Red Chilli
- 150 g Raw tiger prawns
- 1 tbsp Vegetable Oil
- 2 Plum Tomatoes
- 1 tbsp Coriander
- q.s. Lime
Preparation
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.
Try step-by-step guided mode!
Follow the recipe step-by-step with timers and ingredient highlights.