Acaraje (Prawn Fritters)


1 onion, finely sliced
2 tbls olive oil
1 cup green prawns, peeled, deveined and roughly chopped
¼ cup parsley, finely chopped

1 400g can black eyes peas or cook your own
1 onion, roughly chopped
1 clove garlic, crushed
1 long red chili, roughly chopped
½ cup parsley, chopped
½ cup rice flour
Sea salt and white pepper to taste
Rice bran oil for frying


Cook the onions in the oil over a low heat until caramelized, about 15 minutes. Now add the prawns until they turn pink. Remove from the heat and stir through parsley and season to taste. Set aside.

Rinse and drain the legumes then put them in a processor with the onion, garlic, chilli and parsley. Process until mixture is smooth. Add flour by the tablespoon, until mixture is stiff enough to hold a shape. Taste for seasoning. Form into balls about the size of a large walnut.

Heat enough oil so it comes up about 5cm up the side of the pan. Fry fritters until golden, turning once. Don’t put too many in at once. Drain on paper towel. Allow to cool a little.
Make an incision of about 2cm on the top of the fritter and fill with a spoonful of the onion and prawns. Serve warm.

Makes about 12