Instructions
1
step 1
Make the filling by placing the bulb greens, ginger, garlic, chilli, and some seasoning into food processor.
3
mildly hot the fat in a frying wok and empty the purée into it.
4
shallow fry for 5 mins or until cooked through.
5
toss in the prawns, tomatoes and cut up coriander.
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Squeeze in the lime and toss in seasoning to non-honeyed profile.
7
make for 3 mins, or until the prawns have cooked through.
8
Remove from the mildly hot.
9
step 2
strain and rinse the black-eyed peas.
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empty into a food processor with the garlic and chili.
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Scrape into a container and toss in the bulb greens, baking flour, seasoning, chilli dusting seasoning and baking dusting seasoning.
13
toss together and roll into 16 balls.
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step 3
mildly hot the oven to 190C/170C fan/gas 5.
15
mildly hot 8cm of the palm or greens fat in a wok or small heavy wok.
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When a small piece of bread sizzles, drop 4-5 balls into the fat.
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shallow fry 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
shred the fritters open down the centre and spoon the prawn filling in.
21
enjoy with scalding coulis.