Name: Acaraje black-eyed pea fritters with shrimp filling
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 prawn -; 1 tbsp palm or vegetable oil -; 2 plum tomatoes , deseeded and diced -; 1 tbsp chopped coriander -; juice 1 lime -; hot pepper sauce , to serve -

Ingredients for - Acaraje black-eyed pea fritters with shrimp filling

1. 2 x 400g tins black-eyed peas

2. 1 garlic clove

3. 1 green chilli , deseeded

4. 1 small red onion , diced

5. 2 tbsp plain flour

6. 1 tsp salt

7. 1 tsp mild chilli powder

8. 1 tsp baking powder

9. palm oil and/or vegetable oil , for frying

10. 1 small red onion , thinly sliced

11. 1 tbsp chopped ginger

12. 2 garlic cloves

13. 1 red chilli , deseeded and roughly chopped

14. 150g pack small raw prawn

15. 1 tbsp palm or vegetable oil

16. 2 plum tomatoes , deseeded and diced

17. 1 tbsp chopped coriander

18. juice 1 lime

19. hot pepper sauce , to serve

How to cook deliciously - Acaraje black-eyed pea fritters with shrimp filling

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.