Acaraje black-eyed pea fritters with shrimp filling

Instructions

1- step 1 Make the filling by placing the onion, ginger, garlic, chilli, and some salt into food processor.

2- Purée until smooth.

3- Heat the oil in a frying pan and pour the purée into it.

4- Fry for 5 mins or until cooked through.

5- Add the prawns, tomatoes and chopped coriander.

6- Squeeze in the lime and add salt to taste.

7- Cook for 3 mins, or until the prawns have cooked through.

8- Remove from the heat.

9- step 2 Drain and rinse the black-eyed peas.

10- Pour into a food processor with the garlic and chili.

11- Purée until smooth.

12- Scrape into a bowl and add the onion, flour, salt, chilli powder and baking powder.

13- Mix and roll into 16 balls.

14- step 3 Heat the oven to 190C/170C fan/gas 5.

15- Heat 8cm of the palm or vegetable oil in a wok or small heavy pan.

16- When a small piece of bread sizzles, drop 4-5 balls into the oil.

17- Fry until golden and crisp, about 4-5 mins.

18- Drain on kitchen paper and repeat until they are all finished.

19- You can keep them warm in the oven while you finish.

20- Slice the fritters open down the centre and spoon the prawn filling in.

21- Serve with hot sauce.