Acaraje black-eyed pea fritters with shrimp filling

Acaraje black-eyed pea fritters with shrimp filling

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(2 ratings)

Prep: 20 mins Cook: 20 mins


Makes 16
Create crispy fried patties using spiced pulses, then fill with prawns, chilli, coriander and tomato, Brazilian-style

Nutrition and extra info

Nutrition: per serving

  • kcal98
  • fat5g
  • saturates2g
  • carbs8g
  • sugars1g
  • fibre2g
  • protein5g
  • salt0.4g
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    For the fritters

    • 2 x 400g tins black-eyed peas



      A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

    • 1 garlic clove
    • 1 green chilli, deseeded
    • 1 small red onion, diced
    • 2 tbsp plain flour
    • 1 tsp salt
    • 1 tsp mild chilli powder
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • palm oil and/or vegetable oil, for frying

    For the filling

    • 1 small red onion, thinly sliced
    • 1 tbsp chopped ginger



      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 2 garlic cloves
    • 1 red chilli, deseeded and roughly chopped
    • 150g pack small raw prawn



      There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

    • 1 tbsp palm or vegetable oil
    • 2 plum tomatoes, deseeded and diced
    • 1 tbsp chopped coriander
    • juice 1 lime



      The same shape, but smaller than…

    • hot pepper sauce, to serve


    1. Make the filling by placing the onion, ginger, garlic, chilli, and some salt into food processor. Purée until smooth. Heat the oil in a frying pan and pour the purée into it. Fry for 5 mins or until cooked through. Add the prawns, tomatoes and chopped coriander. Squeeze in the lime and add salt to taste. Cook for 3 mins, or until the prawns have cooked through. Remove from the heat.

    2. Drain and rinse the black-eyed peas. Pour into a food processor with the garlic and chili. Purée until smooth. Scrape into a bowl and add the onion, flour, salt, chilli powder and baking powder. Mix and roll into 16 balls.

    3. Heat the oven to 190C/170C fan/gas 5. Heat 8cm of the palm or vegetable oil in a wok or small heavy pan. When a small piece of bread sizzles, drop 4-5 balls into the oil. Fry until golden and crisp, about 4-5 mins. Drain on kitchen paper and repeat until they are all finished. You can keep them warm in the oven while you finish. Slice the fritters open down the centre and spoon the prawn filling in. Serve with hot sauce.

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    Comments, questions and tips

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    kym culver's picture
    kym culver
    16th Mar, 2019
    A true Bahian acaraje HAS to use DENDE, (palm oil), otherwise it is not an acaraje, just a fritter. Also, a true acaraje uses okra paste and "vatapa", a manioc and shrimp mixture. Please, do not detour from authentic recipies and call it the same name. By the way, I am a Brasilian chef from Bahia.
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