Acarajé with Shrimp
Crispy Brazilian bean fritters stuffed with seasoned shrimp, vatapá sauce, and hot pepper. Deep-fried until golden and served as a street-food main or appetizer.
- Total time
- 45 min
- Servings
- 4
- Calories
- 420
- Protein
- 18g
Ingredients
- 1 cup dried black-eyed peas
- ½ lb shrimp, peeled and deveined
- 1.5 cups palm oil or neutral oil, divided
- ½ medium onion, minced
- 2 cloves garlic, minced
- 1 tbsp Malagueta chili or hot sauce
- 1 pinch salt and black pepper to taste
Instructions
- 1
Soak black-eyed peas in cold water for 4 hours or overnight. Drain well.
- 2
Boil soaked peas in fresh water until very tender but still holding shape, ~45 minutes. Drain and cool.
- 3
Pat shrimp dry and season with salt, pepper, minced garlic, and hot sauce.
- 4
Blend cooled peas with 2 tbsp reserved oil, minced onion, and 1 tsp salt until smooth and fluffy.
- 5
Heat remaining oil in a deep pot to 350°F (use a thermometer). Test with a small drop of batter.
- 6
Scoop 2 tbsp batter into your oiled palm. Press 3-4 shrimp into the center, wrap batter over them.
- 7
Carefully slide fritter into hot oil. Fry until deep golden, ~3 minutes, turning halfway through.
- 8
Drain on paper towels. Serve immediately while edges are crispy.
Tools you’ll need
- large pot
- colander
- food processor or blender
- deep heavy pot or Dutch oven
- deep-fry or candy thermometer
- slotted spoon
- paper towels
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