Brazilian Black Eyed Pea, Shrimp and Coconut Fritters

Following the Brazilian street food trend, these small, spicy fritters are quick and easy to make. Serve ‘tapas style’ with griddled king prawns for a perfect sharing plate for friends
  • 0:35 TIME
  • 10 portions

INGREDIENTS

1 onion, roughly chopped 

2 cloves garlic 

2 egg whites 

20g CHEF® Vegetable Liquid Concentrate 

2 jalapeño chillies 

20g CHEF® Premium Lobster Fumet 

100g MAGGI® Coconut Milk Powder

10g root ginger, peeled and finely grated 

1tsp chili powder 

500g raw small cold water prawns 

300g tinned black eyed beans, drained and rinsed 

Vegetable oil, to fry

for the coconut, chilli and lime dip

300ml natural yogurt

8tbsp MAGGI ® Coconut milk Powder

juice of 2 limes

fresh red chill, thinly sliced to serve

METHOD

Prep: 15 minutes. Cook: 20 minutes.

 

  1. Place the onion, garlic, egg whites, vegetable liquid concentrate, jalapeño chilies, lobster fumet, 100g coconut milk powder, ginger and chilli powder into a food processor. Blend to a rough paste. Add the prawns and black eyed peas to the food processor and pulse until coarsely chopped. Divide the mixture into 20 portions and form into patties.
  2. Mix together the yogurt, 8tbsp coconut milk powder and lime juice and season to taste. Spoon into a bowl and scatter over the red chillies.
  3. Heat 1 tablespoon oil in a shallow frying pan and fry the patties for 2-3 minute on each side until golden brown. Keep warm while you cook the remaining patties.
  4. Serve hot with the coconut and lime dip and add extra pan fried king prawns for added luxury. Scatter with fresh coriander.

CHEF’S TIP

This dish is also great served with a pickled cucumber and tomato salad – simply: thinly slice 1 cucumber and place in a large bowl. Toss with 1tsp salt, cover and set aside for 10 minutes. Rinse, drain and pat dry with kitchen paper. Place back into a clean bowl and stir in 50ml white wine vinegar, 50g caster sugar, 1tsp minced root ginger and 1 small red onion, peeled and thinly sliced, cover and chill for a few hours. Stir in 200g halved cherry tomatoes and a small handful fresh chopped mixed herbs, such as parsley, chervil, dill to serve.

NUTRITION INFORMATION

Typical Values

Per 100g

Per 2 fritters

Reference Intake

% RI*

Energy

702 kJ

168 kcal

1220 kJ

292 kcal

8400 kJ

2000 kcal

15%

Fat

10.0g

17.4g

70g

25%

of which: saturates

8.0g

13.9g

20g

70%

Carbohydrate

9.7g

16.8g

260g

6%

of which: sugars

3.4g

5.9g

90g

7%

Fibre

1.1g

1.9g

-

-

Protein

9.3g

16.2g

50g

32%

Salt

0.77g

1.35g

6g

22%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.