Acarajé Baiana Recipe 475 Food

BRAZILIAN BLACK-EYED PEA AND SHRIMP FRITTERS: ACARAJé

Steps:

• Make filling: Slice the onion very thinly. Place the sliced onions in a skillet with the olive oil or palm oil, sprinkle with salt and chile powder, and cook on low heat until they are soft and golden brown (about 15 minutes).
• Add the shrimp and sauté until shrimp are pink. Remove from heat and season with salt and pepper to taste. Set aside.
• Make the fritters: Thoroughly drain the black-eyed peas and place them in the food processor. Roughly chop the onion and garlic, and add it to the peas.
• Remove the seeds and white parts from the inside of the chile pepper and add to the processor.
• Process mixture just until very well-blended, adding a tablespoon or two of water or broth if needed.
• Add flour by the tablespoon, until the mixture is stiff enough to hold a shape. Divide into 15 pieces, and shape into balls or ovals with the palms of your hand.
• Heat 2 inches palm oil and/or vegetable oil in a pot over medium-high heat. Fry several fritters at a time until browned on all sides. Drain fritters on a plate lined with paper towels. Fritters can be kept warm in a 200-degree oven.
• Split fritters in half and fill with a spoonful of the onion and shrimp mixture. Serve warm.

ACARAJE BLACK-EYED PEA FRITTERS WITH SHRIMP FILLING

Steps:

• 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.