| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Asian |
C, O, C, K, T |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried black eyed beans |
| 1 |
|
Onion; roughly chopped |
| 1 |
|
Maleguata chili pepper; or |
| 1/2 |
ts |
Tabasco pepper sauce |
|
|
Salt and freshly ground pepper |
|
|
Oil for deep frying |
| 20 |
sm |
Dried shrimp |
INSTRUCTIONS
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 shrimp-these can be bought in Asian markets
Formatted by suechef@sover.net
Recipe by: TWO FAT LADIES #FL1B06
Posted to MC-Recipe Digest V1 #856 by Sue <suechef@sover.net> on Oct 21,
1997
A Message from our Provider:
“When God ordains, He sustains.”