Acaraje-Style Black-Eyed Bean Fritters with Prawn Sauce

Ingredients

• 400 g dried black-eyed beans
• 300 g cooked tiger prawns
• 1 onion, finely chopped
• 1 red pepper, diced
• 2 garlic cloves
• 400 ml red palm oil
• 2 tbsp fresh coriander, chopped
• 1 lime

Method

1. 1

   Soak the dried black-eyed beans in cold water for at least 4 hours, or overnight, then drain and rub off as much of the skin as you can.

2. 2

   Blitz the skinned beans with half the onion and half the garlic in a food processor to a thick, fluffy paste, scraping down as needed.

3. 3

   Heat the red palm oil in a deep pan to 180C. Shape the bean paste into 12 oval fritters with two spoons and fry in batches for 4-5 minutes, until deep golden and cooked through.

4. 4

   While they fry, cook the remaining onion, red pepper and garlic in a splash of the red palm oil for 6 minutes, then stir in the cooked tiger prawns and warm through for 2 minutes.

5. 5

   Drain the fritters on kitchen paper, split them open and spoon in the prawn mixture.

6. 6

   Scatter with fresh coriander and serve with lime wedges.