Creamy Aji green sauce
A mayonnaise-based Brazilian dip with coriander, jalapeños, spring onions, garlic and cumin. Blitz it up and serve on a barbecue spread
Acaraje black-eyed pea fritters with shrimp filling
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 16
Skip to ingredients
For the fritters
- 2 x 400g tins black-eyed peas
- 1 garlic clove
- 1 green chillideseeded
- 1 small red oniondiced
- 2 tbsp plain flour
- 1 tsp salt
- 1 tsp mild chilli powder
- 1 tsp baking powder
- palm oil and/or vegetable oilfor frying
For the filling
- 1 small red onionthinly sliced
- 1 tbsp chopped ginger
- 2 garlic cloves
- 1 red chillideseeded and roughly chopped
- 150g pack small raw prawn
- 1 tbsp palm or vegetable oil
- 2 plum tomatoesdeseeded and diced
- 1 tbsp chopped coriander
- juice 1 lime
- hot pepper sauceto serve
Nutrition: per serving
- kcal98
- fat5g
- saturates2g
- carbs8g
- sugars1g
- fibre2g
- protein5g
- salt0.4g
Method
step 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.
step 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.
step 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.
