Shrimp garlic akara
Chef Lola's Kitchen · ♥ 363 likes · 11.9K views · 8 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 cup black-eyed peas
- ¼ cup water
- ¼ cup diced bell peppers
- water
Soak the black-eyed peas in enough water to cover, 30 minutes to an hour, until they swell and the skin peels easily with the fingers.
Put a little of the beans in the blender with much more water than beans and pulse five to six times to split them, not blend.
Swirl the beans so the skins float to the top and pour off the water; repeat five or six times until clean, then peel any stubborn skins by hand.
- 2 whole habanero peppers
- onions
- 4 cloves garlic
Blend the peeled beans with two habanero peppers, onions, four garlic cloves and a little water into a thick batter.
- salt
- seasoning powder
Pour into a bowl and whisk by hand until very light and fluffy; add salt and seasoning powder and whisk again.
- minced onions
Fold in the diced bell peppers and minced onions with a spatula; taste from the side of the bowl and adjust the seasoning.
- 1 lb shrimps
Fold in about a pound of shrimps, boiled beforehand in salt water, gently so the air does not deflate.
- oil
Scoop the batter, with at least one shrimp per spoonful, into hot preheated oil without overcrowding; flip when one side browns and fry until golden brown and crispy.