Bean Fritters with Prawn and Mango Ceviche

  • Serves10
  • DifficultyEasy

For the ceviche

250g raw tiger prawns, deveined
1 small red onion, peeled and finely chopped
Juice of 2 limes
1 large mango, peeled, stoned and finely diced
1 to 2 red chillies, deseeded and finely chopped
1 ripe tomato, deseeded and finely chopped
Small bunch coriander, finely chopped
Sea salt and black pepper

For the fritters

2 tablespoons dried shrimp
1 onion, peeled and roughly chopped
1 clove garlic, peeled and crushed
2 x 400g cans black-eyed beans, drained
1 red chilli, deseeded and finely chopped
3 to 4 tablespoons plain flour
Vegetable oil for deep frying

For the garnish

Hot pepper sauce
Lime wedges

Bring a large pan of salted water to the boil, add the prawns and blanch for 1 minute. Drain the prawns, roughly chop and combine with the remaining ingredients. Season to taste refrigerate until needed. Cover the dried shrimp in boiling water and leave to soak for 15 minutes until softened. Drain, then blitz in a food processor with the onion, garlic and chilli until finely chopped. Add the beans, blitz until smooth and season to taste.

Tip into a bowl and gradually add flour until the mixture forms a stiff dough. Dip two spoons in a little oil and shape the mixture into 10 to 12 rough oval shapes. Heat the oil for deep frying to 160°C and fry in batches for 8 to 10 minutes until golden brown and crisp. Drain on kitchen paper and season with sea salt whilst still warm. Split the fritters open, stuff with the ceviche and serve with hot pepper sauce, lime wedges a cold beer.

Bean Fritters with Prawn and Mango Ceviche

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