Acaraje black-eyed pea fritters with shrimp filling

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Make the filling by placing the onion, ginger, garlic, chilli, and some salt into food processor. Purée until smooth. Put a frying pan over the heat with the oil and pour the purée into it.
2. 2FryFry for 5 mins or until cooked through. Add the prawns, tomatoes and chopped coriander. Squeeze in the lime and add salt to taste. Let it cook for 3 mins, or until the prawns have cooked through.
3. 3Take it off the heat.
4. 4Tip into a colander and drain and rinse the black-eyed peas. Pour into a food processor with the garlic and chili. Purée until smooth. Scrape into a bowl and add the onion, flour, salt, chilli powder and baking powder.
5. 5Mix and roll into 16 balls.
6. 6Heat the ovenHeat the oven to 190C/170°C / 350°F fan/gas 5. Heat 8cm of the palm or vegetable oil in a wok or small heavy pan. When a small piece of bread sizzles, drop 4-5 balls into the oil.
7. 7FryFry until golden and crisp, about 4-5 mins. Drain on kitchen paper and repeat until they are all finished. You can keep them warm in the oven while you finish.
8. 8ServeSlice the fritters open down the centre and spoon the prawn filling in. Serve with hot sauce.