Acaraje black-eyed pea fritters with shrimp filling

Name: Acaraje black-eyed pea fritters with shrimp filling
Yield: 4 servings
Ingredients: 800g Black Eyed Peas; 1 clove Garlic; 1 Green Chilli; 1 small finely diced Red Onions; 2 tablespoons Plain Flour; 1 tsp Salt; 1 tsp Chilli Powder; 1 tsp Baking Powder; For frying Vegetable Oil; 1 sliced Red Onions; 1 tablespoon chopped Ginger; 2 cloves Garlic; 1 chopped Red Chilli; 150g Raw tiger prawns; 1 tablespoon Vegetable Oil; 2 Plum Tomatoes; 1 tablespoon chopped Coriander; Juice of 1 Lime

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Black Eyed Peas800 g
Garlic1 clove
Green Chilli1
Red Onionssmall1
Plain Flour2 tbsp
Salt1 tsp
Chilli Powder1 tsp
Baking Powder1 tsp
Vegetable Oil
Red Onions1
Ginger1 tbsp
Garlic2 cloves
Red Chilli1
Raw tiger prawns150 g
Vegetable Oil1 tbsp
Plum Tomatoes2
Coriander1 tbsp
Limejuice1

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	305 kcal
Protein	23 g
Fat	5.5 g
of which saturates	1 g
Carbohydrate	33.5 g
of which sugars	16 g
Fibre	18.6 g
Salt	2.0 g

Worked out from the 95% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

1
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
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
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.

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