lunch · dairy-free · gluten-free
Acarajé
Bahian black-eyed pea fritters fried crisp and split with spicy shrimp vatapá-style filling and salad.
- Time
- 90min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains peanuts, tree nuts and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
You'll need: Blender or food processor, Deep pot for frying.
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Method
-
1
Blend peas with onion and salt into a thick paste; whip vigorously 5 minutes to aerate.
-
2
Fry spoonfuls at 180°C (350°F) until deep golden, 4–5 minutes.
-
3
Sauté shrimp and garlic until pink and opaque, add coconut milk, nuts and hot sauce and simmer until thick.
-
4
Split fritters and fill with shrimp and tomato salad.
