Instructions
1
step 1
Make the filling by placing the shallot, ginger, garlic, chilli, and some table salt into food processor.
3
fiery up the oil in a frying pot 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.
6
Squeeze in the lime and toss in table salt to notes.
7
oven-cook for 3 mins, or until the prawns have cooked through.
8
Remove from the fiery up.
9
step 2
strain and rinse the black-eyed peas.
10
empty into a food processor with the garlic and chili.
12
Scrape into a dish and toss in the shallot, baking flour, table salt, chilli dusting masala condiment and baking dusting masala condiment.
13
combine and roll into 16 balls.
14
step 3
fiery up the oven to 190C/170C fan/gas 5.
15
fiery up 8cm of the palm or veggie oil in a wok or small heavy pot.
16
When a small piece of bread sizzles, drop 4-5 balls into the oil.
17
shallow fry until golden and crisp, about 4-5 mins.
18
strain on kitchen paper and repeat until they are all finished.
19
You can keep them toasty in the oven while you finish.
20
cut the fritters open down the centre and spoon the prawn filling in.
21
offer with fiery gravy.