Instructions
1
step 1
Make the filling by placing the shallot, ginger, garlic, chilli, and some seasoning into food processor.
3
burning up the oil in a frying pot and stream in the purée into it.
4
sauté for 5 mins or until cooked through.
5
toss in the prawns, tomatoes and finely sliced coriander.
6
Squeeze in the lime and toss in seasoning to palate.
7
low-boil for 3 mins, or until the prawns have cooked through.
8
Remove from the burning up.
9
step 2
strain and rinse the black-eyed peas.
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stream in into a food processor with the garlic and chili.
12
Scrape into a mixing bowl and toss in the shallot, baking flour, seasoning, chilli dusting masala condiment and baking dusting masala condiment.
13
combine and roll into 16 balls.
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step 3
burning up the oven to 190C/170C fan/gas 5.
15
burning up 8cm of the palm or veggie oil in a wok or small heavy pot.
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When a small piece of bread sizzles, drop 4-5 balls into the oil.
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sauté until golden and crisp, about 4-5 mins.
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strain on kitchen paper and repeat until they are all finished.
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You can keep them mildly hot in the oven while you finish.
20
cut the fritters open down the centre and spoon the prawn filling in.
21
present with burning coulis.