Beans and shrimp balls


Soak the beans overnight in plenty of cold water. Drain the next day, rub the skin and drain well. Remove the onion and finely dice. Sweat in a hot pan in 1 tablespoon of oil until glassy. Allow to cool, then mix under the beans and finely puree together in portions in a blender. The crabs are chopping. Rinse off the coriander leaves, shake dry and peel off. Add to the bean paste and mix under one serving. Mix everything well in a bowl to form a well-formed mass. Add a little cold water as needed. Season with chilli sauce and salt. Bake small balls with 2 tablespoons (or wet hands) and portionwise in hot oil (about 170 ° C) for 4-5 minutes until golden brown. Drain on kitchen paper. Keep warm in the oven until all balls are fried.

Ingredients list

500 g of cowpea
1 onion
Peanut oil for frying and frying
150 g of dried crabs
1 handful of cilantro green
Chili sauce

Beans and shrimp balls

Difficulty level: medium
Time: 25 minutes
Portions: -