AcarajéBlack-Eyed Pea Fritters with Shrimp
Acarajé are Afro-Brazilian black-eyed-pea fritters fried in dendê oil. They are commonly split and filled; this simplified version uses a cooked shrimp-and-tomato filling.
Prep
1h
Cook
25m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Fritters
- 400gCowpeas Peas (soaked overnight and drained)
- 120mlWater (cold)
- 200gOnion (finely chopped)
- 8gSalt
- 900mlRed Palm Oil
Filling
- 15mlRed Palm Oil
- 250gShrimp (peeled)
- 200gTomato (finely chopped)
- 12gGarlic (crushed)
- 12gFresh Coriander (roughly chopped)
- 2gBlack Pepper
- 1pcsLime (cut into wedges)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Rub the soaked cowpeas—peas such as black-eyed peas—between your hands to remove as many skins as practical, then drain well.
- 02
Blend the cowpeas with the onion, salt, and cold water until light and thick.
- 03
Beat the batter briefly to incorporate air.
- 04
Heat the red palm oil to 180°C (356°F). Fry spoonfuls of batter in batches until deeply golden and crisp, then drain well.
- 05
Heat the red palm oil in a pan over medium heat. Add the garlic and stir briefly until fragrant.
- 06
Add the shrimp and cook until opaque and 63°C (145°F), then stir in the tomato, fresh coriander, and black pepper. Squeeze in the lime and mix well.
- 07
Split the acarajé and spoon in the shrimp filling. Serve immediately.
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