Black Eye Pea Fritters with Sauce: Acaraje con Molho

• 1/4 cup dried shrimp
• Oil, for frying
• 2 cups cooked black-eyed peas
• 1 Spanish onion, chopped
• 1 tablespoon chopped garlic
• 1/4 cup chopped cilantro
• Dende oil, to taste
• Molho de Caraje, recipe follows
• 1 yellow onion, chopped
• 1/2 teaspoon grated ginger
• 1 tablespoon chopped red jalapeno
• 3 tablespoons dende oil
• 1/2 cup fresh lime juice
• 1/4 cup chopped parsley
• Salt

1. Soak dried shrimp in water for 30 minutes.
2. Preheat 3 inches of oil in a deep saucepan to 375 degrees F.
3. Rub the skins of the black-eyed peas.
4. Drain the shrimp and place in food processor with the onion, peas, garlic, and cilantro.
5. Drizzle in dende oil, to taste.
6. Using a teaspoon, carefully drop the pea mixture into the oil, frying them until golden brown.
7. Serve with the Molho de Caraje.
8. Put the first 4 ingredients in a food processor and puree lightly.
9. In a hot saute pan, cook this mixture for 3 minutes.
10. Deglaze with lime juice, add parsley and season with salt, to taste.

shrimp, blackeyed peas, onion, garlic, cilantro, oil, molho de caraje, yellow onion, grated ginger, red jalapeno, dende oil, lime juice, parsley, salt

Taken from www.foodnetwork.com/recipes/black-eye-pea-fritters-with-sauce-acaraje-con-molho-recipe.html (may not work)