Acaraje black-eyed pea fritters with shrimp filling
personRecipeLibrary
Brazil Seafood recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicBrazil speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53483.
Provider record: TheMealDB meal 53483 · updated 2026-06-28 21:24:02
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 800g 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
- 150g Raw tiger prawns
- 1 tablespoon Vegetable Oil
- 2 Plum Tomatoes
- 1 tablespoon chopped Coriander
- Juice of 1 Lime
Directions
- 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.