Crispy Shrimp Acarajé
Golden fried black-eyed pea fritters stuffed with spicy shrimp and served with hot pepper sauce. A Brazilian street-food classic, ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 1 can (15 oz) canned black-eyed peas, drained and rinsed
- ½ lb cooked shrimp, roughly chopped
- ¼ cup yellow onion, minced
- 1 whole malagueta or habanero pepper, minced
- 3 cups neutral cooking oil (for frying)
- ½ cup hot sauce (piri-piri or malagueta-based)
- 2 tbsp fresh cilantro, chopped
Instructions
- 1
Pulse black-eyed peas in a food processor until roughly combined but still slightly chunky, about 15 pulses.
- 2
Fold shrimp, onion, minced pepper, and cilantro into the pea mixture. Season with salt and black pepper.
- 3
Heat oil in a heavy pot to 350°F (use a thermometer). Oil should shimmer and feel hot above the surface.
- 4
Scoop golf-ball-sized portions of batter and slide them into hot oil in batches of 4–5. Fry until golden brown and puffed, 3 minutes per side.
- 5
Transfer fritters to a paper-towel-lined plate. Serve hot with hot sauce spooned over the top or on the side.
Tools you’ll need
- food processor
- heavy pot or Dutch oven
- deep-fry thermometer
- slotted spoon or spider strainer
- paper towels
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