Black-eyed pea fritters

Method

1. Drain and rinse the peas, cover with fresh water and rub them between your hands to remove the skins. Skim off and discard the skins as they float to the surface, then drain and rinse. Repeat until the majority of the skins are removed.
2. Finely grind the peas in a food processor, scraping down the sides occasionally. Transfer to a bowl. Finely chop the onion and garlic in the food processor, then add to the peas with the sea salt, black pepper and cayenne pepper, and stir to combine. Refrigerate until required.
3. To prepare the vatapá, heat the stock in a small saucepan. Add the dried shrimp and set aside to soften for 10 minutes.
4. Meanwhile, soak the bread in the coconut milk for 5 minutes.
5. Finely grind the peanuts and cashew nuts in the food processor. Remove and set aside.
6. Drain the shrimp, reserving the stock. Coarsely chop the shrimp in the food processor. Add the onion, ginger, garlic and chilli, and finely chop.
7. Heat the 2 tablespoons oil in a large, heavy-based saucepan over a medium–low heat. Add the shrimp mixture and cook for 5 minutes, or until softened and fragrant. Stir in the nuts, soaked bread, tomato and reserved shrimp liquid. Cook, stirring occasionally, for 15–20 minutes, or until thick. Stir in the lime juice and season with sea salt and freshly ground black pepper. Keep warm while you cook the fritters.
8. Shape the chilled pea mixture into eight oval fritters. Heat the oil in a heavy-based saucepan to 180°C, or until a cube of bread dropped into the oil turns golden brown in 15 seconds. Cook the fritters in batches, turning occasionally, for 4–5 minutes per batch, or until they are dark brown and cooked through. Remove the fritters using a slotted spoon and drain on paper towel.
9. Cook the prawns in the hot oil for 1–2 minutes, or until crisp and golden, then remove using a slotted spoon.
10. To serve, cut the fritters in half horizontally, cutting three quarters of the way through. Drizzle with chilli sauce, if desired, fill with a large spoonful of vatapá and top with the fried prawns. Serve immediately, using a napkin to hold the fritters.