Acarajé with Prawn Filling

Name: Acarajé with Prawn Filling
Total time: 45 min
Yield: 4 servings
Cuisine: Brazil
Ingredients: 2 x 400g tins black-eyed beans, drained and rinsed; 3 garlic cloves; 1 green chilli; 2 red onions (1 finely diced, 1 sliced); 2 tbsp plain flour; 1 tsp salt; 1 tsp chilli powder; 1 tsp baking powder; 500ml vegetable oil (for frying plus 1 tbsp for filling); 1 tbsp chopped fresh ginger; 1 red chilli, chopped; 150g raw king prawns; 2 plum tomatoes, chopped; 1 tbsp chopped fresh coriander; Juice of 1 lime

Crispy Brazilian black-eyed pea fritters stuffed with spiced, zesty prawns for an ultimate street-food feast.

45 min serves 4 Medium

Ingredients

2 x 400g tins black-eyed beans, drained and rinsed2 x 400g

3 garlic cloves3 pack

1 green chilli50g

2 red onions (1 finely diced, 1 sliced)3 pack

2 tbsp plain flour1.5kg

1 tsp salt750g

1 tsp chilli powder40g

1 tsp baking powder200g

500ml vegetable oil (for frying plus 1 tbsp for filling)1L

1 tbsp chopped fresh ginger100g

1 red chilli, chopped50g

150g raw king prawns150g

2 plum tomatoes, chopped6 pack

1 tbsp chopped fresh coriander30g

Juice of 1 lime1 unit

Method

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.

Cost to cook

serves 4 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £8.99 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£12.23 est. · serves 4

Ingredients

2 x 400g tins black-eyed beans, drained and rinsed2 x 400g

3 garlic cloves3 pack

1 green chilli50g

2 red onions (1 finely diced, 1 sliced)3 pack

2 tbsp plain flour1.5kg

1 tsp salt750g

1 tsp chilli powder40g

1 tsp baking powder200g

500ml vegetable oil (for frying plus 1 tbsp for filling)1L

1 tbsp chopped fresh ginger100g

1 red chilli, chopped50g

150g raw king prawns150g

2 plum tomatoes, chopped6 pack

1 tbsp chopped fresh coriander30g

Juice of 1 lime1 unit

Method

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.