• ½ cup dried black eye beans or 90 g
• 300 g peeled shrimps, cleaned
• 1 small onion or 90 g, chopped
• 2 cloves garlic, chopped
• ¼ teaspoon chili pepper
• 2 tablespoons fresh parsley, chopped
• 2 eggs, lightly beaten
• 1 sachet MAGGI® Coating Mix
• 2 cups oil for deep frying

Preparation

Soak the black-eye beans overnight in cold water. Drain then rub off and discard their skin.

In a food processor, process the black-eye beans, shrimps, onion, garlic, chili powder and parsley until they form a homogeneous mixture. Season to taste with salt and pepper. Form the mixture into tablespoon size balls.

Place the fritters on a tray and keep it in the freezer for 1 hour or until the fritters are half way frozen.

Remove fritters from the freezer, dip them in eggs then roll them in the MAGGI® Coating Mix .

Deep fry fritters in batches in 180°C hot oil for 3-4 minutes or until golden brown.