Acarajé

Name: acarajé
Total time: 30 min
Yield: 4
Ingredients: 400 gram Spanish white beans; 400 gram White beans; 2 clove garlic; 2 shallot; 1 Red pepper; mespoint trassi; 1 tablespoon flour; 1 shallot; 1 tablespoon olive oil; 1 teaspoon green curry paste; 100 milliliters coconut milk; 100 gram pink shrimp; 1 liter peanut oil

crispy bean croquettes

Ingredients

400 gram Spanish white beans
400 gram White beans
2 clove garlic
2 shallot
1 Red pepper
Mespoint trassi
1 tablespoon flour

1 shallot
1 tablespoon olive oil
1 teaspoon green curry paste
100 milliliters coconut milk
100 gram pink shrimp
1 liter peanut oil

Directions

Puree the beans with the garlic, 2 shallots and red pepper in a food processor. Season with salt and possibly trassi.
Add enough flour for a firm mixture and turn about 16 balls of it. Put them in the freezer to stiffen.
In the meantime, fry the shallot in the olive oil before filling and add the curry paste.
Add the coconut milk and shrimps after 1 minute and reduce to a low setting.
Heat the peanut oil in a deep fryer to 180 ° C and fry the croquettes golden brown in about 4 minutes.
Drain and cut open a little. Fill the opening with some shrimp curry and serve immediately.