Instructions
1
step 1
Make the filling by placing the bulb produce, ginger, garlic, chilli, and some seasoning into food processor.
3
fiery up the cooking oil in a frying wok and stream in the purée into it.
4
wok-fry for 5 mins or until cooked through.
5
mix in the prawns, tomatoes and minced coriander.
6
Squeeze in the lime and mix in seasoning to palate.
7
prepare 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
stream in into a food processor with the garlic and chili.
12
Scrape into a dish and mix in the bulb produce, ground mix, seasoning, chilli ground mix and baking ground mix.
13
incorporate 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 produce cooking oil in a wok or small heavy wok.
16
When a small piece of bread sizzles, drop 4-5 balls into the cooking oil.
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wok-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 mildly hot in the oven while you finish.
20
carve the fritters open down the centre and spoon the prawn filling in.
21
present with fiery coulis.