Acaraje black-eyed pea fritters with shrimp filling

• 800 g 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
• 150 g Raw tiger prawns
• 1 tablespoon Vegetable Oil
• 2 Plum Tomatoes
• 1 tablespoon chopped Coriander
• Juice of 1 Lime

Steps

1. 1step 1
2. 2Make 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.
3. 3step 2
4. 4Drain 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.

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