Recipe - Acaraje

1 pound Dried black eyed beans
1 Onion; roughly chopped
1 Maleguata chili pepper; or
One half teaspoon Tabasco pepper sauce
Salt and freshly ground
pepper
Oil for deep frying
20 small Dried shrimp

Soak the beans overnight in cold water, changing the water once. Rub the
beans between the palms of your hands to free the outer skins, which should
float to the surface. Scoop off the skins and discard. Drain the beans.
Puree the beans and onion in a food processor. Season with salt and pepper
and chili. Using 2 soup spoons, form the bean mixture into small egg
shapes. Press a dried shrimp into the center of each one, and press the
bean mixture round to secure it. The shrimp should still stand proud. Heat
the oil to 350 degrees and fry the fritters in small batches until golden
brown all over. Remove with a slotted spoon and drain on paper towels. Keep
warm in a low oven until they are all fried.

Dried shrimpthese can be bought in Asian markets

Formatted by suechef@sover.net

Recipe by: TWO FAT LADIES #FL1B06

Posted to MCRecipe Digest V1 #856 by Sue suechef@sover.net on Oct 21,
1997