Acaraje black-eyed pea fritters with shrimp filling

Name: Acaraje black-eyed pea fritters with shrimp filling
Prep time: 23 min
Cook time: 15 min
Total time: 38 min
Yield: 4 servings
Cuisine: Brazil
Ingredients: 1.8 lb black eyed peas; 1 clove garlic; 1 green chile; 1 red onion; 2 tbsp all-purpose flour; 1 tsp salt; 1 tsp chile powder; 1 tsp baking powder; For frying vegetable oil; 1 red onion; 1 tbsp ginger; 2 cloves garlic; 1 red chile; 5 oz raw tiger shrimps; 1 tbsp vegetable oil; 2 plum tomatoes; 1 tbsp cilantro; Juice of 1 lime

A Brazil dinner made with seafood. Ready in about 38 minutes. Difficulty: medium.

23 minPrep (about)
15 minCook (about)
38 minTotal time
4Servings
MediumDifficulty

Save Add to my week Add to list Share

MealCovered is invite-only right now. Join the waitlist and we'll let you know.

Join the waitlist Not now

Ingredients

How many people?

− 6 people +

Changed from 4 to 6 people · Back to 4

Main ingredient

8 oz raw tiger shrimps Shopping tip: Jumbo shrimp, raw (UK: king prawns). Frozen works.

Fresh & other

2.6 lb black eyed peas
2 cloves garlic
2 green chiles Shopping tip: Jalapeño for mild (seeds out); serrano for hot.
2 red onions
3 tbsp all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
1 ½ tsp baking powder
2 red onions
1 ½ tbsp ginger
3 cloves garlic
2 red chiles Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
3 plum tomatoes Shopping tip: Canned whole plum tomatoes, or fresh Roma tomatoes.
1 ½ tbsp cilantro
Juice of 1 lime

Sauces & oils

For frying vegetable oil
1 ½ tbsp vegetable oil

Spices & seasonings (2): salt, chile powder

1 ½ tsp salt
1 ½ tsp chile powder

How to make it

Steps in our own plain words.

Make the filling some salt, chilli, garlic, ginger and by placing the onion into food processor.
Purée until smooth.
Heat the oil in a frying pan.
Pour the purée into it.
Fry for 5 mins until cooked through.
Add the prawns, tomatoes and chopped coriander.
Squeeze in the lime.
Add salt to taste.
Cook for 3 mins, until the prawns have cooked through.
Take it off the heat.
Drain and rinse the black-eyed peas.
Pour in a food processor using the garlic and chili.
Purée until smooth.
Scrape into a bowl.
Add the baking powder, chilli powder, salt, flour and onion.
Mix.
Roll into 16 balls.
Turn the oven on to 375°F (350°F for a fan oven).
Heat 3 inches of your palm or vegetable oil in wok or small heavy pan.
Wait until a small piece of bread sizzles.
Drop 4-5 balls into the oil.
Fry till golden and crisp, about 4-5 mins.
Drain on kitchen paper.
Repeat until they are all finished.
Keep them warm in oven while you finish.
Slice the fritters open down the centre.
Spoon the prawn filling in.
Serve with hot sauce.