Entree: Brazil – Brazilian Japanese – Tempura de Acarajé (Tempura-style black-eyed pea fritters filled with spiced shrimp and creamy vatapá)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 40 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 2 cups (340 g) dried black-eyed peas, soaked overnight and drained
- 1 medium onion, about 6 oz (170 g), chopped
- 3 cloves garlic, minced (about 9 g)
- 1 tsp (5 g) fine salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) olive oil
- 12 small shrimp, peeled and deveined, approx. 8 oz (225 g)
- 1 cup (240 ml) canned coconut milk
- 2 oz (60 g) roasted peanuts
- 2 slices stale white bread, crusts removed, about 2 oz (60 g)
- 1 tbsp (15 ml) dendê (palm) oil
- 1 tsp (5 g) smoked paprika
- 1 cup (120 g) all-purpose flour for batter
- 1 large egg
- 1 cup (240 ml) ice-cold sparkling water or ice water
- 1/4 cup (30 g) cornstarch
- 4 cups (960 ml) vegetable oil for deep-frying
- 2 tbsp (30 g) chopped fresh cilantro for garnish
- Lime wedges for serving

Instructions

1. Drain soaked black-eyed peas and transfer to a saucepan; cover with fresh water, bring to a boil, then simmer until very soft, about 30–40 minutes. Drain well and let cool slightly.
2. In a skillet, warm 2 tbsp (30 ml) olive oil over medium heat; sauté chopped onion and garlic until translucent. Add to the cooked peas.
3. Make the vatapá paste: in a blender combine coconut milk, roasted peanuts, stale bread, 1 tsp (5 g) salt, smoked paprika, and 1 tbsp (15 ml) dendê oil; blend to a smooth, thick paste. Taste and adjust seasoning.
4. Chop half the shrimp finely and reserve the rest whole. In a small pan sauté the chopped shrimp quickly with a pinch of salt until just opaque; fold into the vatapá paste. Keep remaining whole shrimp for filling or garnish.
5. In a food processor pulse the cooked peas with the sautéed onion and garlic to a coarse, moldable paste (do not over-process to a puree). Season with 1/2 tsp (1 g) black pepper and more salt if needed.
6. Form the pea paste into 8 small patties (about 2–3 in / 5–7 cm diameter). Make a shallow indentation in each patty and spoon about 1–2 tbsp (15–30 ml) of the vatapá with a small whole shrimp into the center; fold and seal to enclose the filling, shaping into firm balls or oblong fritters. Chill on a tray for 20–30 minutes to firm.
7. Whisk tempura batter: in a bowl combine 1 cup (120 g) flour and 1/4 cup (30 g) cornstarch; lightly beat 1 egg and mix with 1 cup (240 ml) ice-cold water, then combine with dry mix briefly—batter should be lumpy and cold. Keep chilled.
8. Heat 4 cups (960 ml) vegetable oil in a deep pot to 350°F (175°C). Dip each filled fritter into the tempura batter, letting excess drip off, then carefully lower into hot oil. Fry in batches until golden and crisp, about 3–4 minutes, turning once. Remove and drain on a wire rack or paper towels.
9. To finish, warm 1 tbsp (15 ml) dendê oil and drizzle lightly over the hot fritters for authentic aroma, or spoon a little vatapá over them. Garnish with chopped cilantro and serve with lime wedges.
10. Serve immediately while hot and crisp as a hearty entree portion, 2 fritters per person for 4 servings.