Directions
Step 1
Make the vinagrete: In a big bowl, stir collectively the cilantro, oil, vinegar, tomatoes, bell pepper, and onion till properly mixed. Season to style with salt, cowl, and refrigerate for not less than half-hour earlier than serving.
Step 2
Make the vatapá: In a blender, purée the coconut milk, peanuts, ginger, and onion.
Step 3
In a medium pot over medium warmth, stir collectively the oil and flour and prepare dinner till the combination simply begins to alter shade, about 30 seconds. Add the coconut milk combination, flip the warmth to low, and simmer, stirring sometimes, till the sauce thickens, about 5 minutes. Season to style with salt, then take away from the warmth and put aside.
Step 4
Make the camarão refogado: To a big skillet over medium-high warmth, add the butter and oil. When the froth subsides, add the shrimp, garlic, and ginger and prepare dinner, stirring sometimes, till the shrimp are pink, opaque, and cooked by, 3–5 minutes. Season to style with salt, then take away from the warmth and put aside.
Step 5
Make the acarajé: To a big bowl, add the black-eyed peas and sufficient chilly water to cowl. Put aside to soak for 1 hour.
Step 6
Rub the peas between your fingers to take away any husks. Drain in a colander, discarding any husks. Rinse out and dry the bowl, then put aside. Switch the peas to a meals processor, add the onion and pulse, scraping down the edges as wanted, till easy and fluffy, 3–4 minutes. Season to style with salt, then switch the black-eyed pea batter to the clear bowl. Utilizing a big wood spoon, beat till thick and aerated, 1–2 minutes.
Step 7
Into a big skillet fitted with a deep-fry thermometer, pour 1½ inches of oil and switch the warmth to medium-high. When the temperature reaches 325°F, working in batches to keep away from crowding, use two spoons to rigorously drop dollops (2–3 tablespoons every) of the batter into the oil. Fry, turning as soon as with a slotted spoon, till golden brown and cooked by, about 6 minutes whole. Utilizing the slotted spoon, switch to a paper towel-lined plate to empty. Repeat with the remaining batter, ensuring to return the oil to temperature between batches.
Step 8
Cut up every acarajé in half, fill with the vatapá, camarão refogado, and vinagrete, and serve instantly.
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Make the vinagrete: In a big bowl, stir collectively the cilantro, oil, vinegar, tomatoes, bell pepper, and onion till properly mixed. Season to style with salt, cowl, and refrigerate for not less than half-hour earlier than serving.
-
Make the vatapá: In a blender, purée the coconut milk, peanuts, ginger, and onion.
-
In a medium pot over medium warmth, stir collectively the oil and flour and prepare dinner till the combination simply begins to alter shade, about 30 seconds. Add the coconut milk combination, flip the warmth to low, and simmer, stirring sometimes, till the sauce thickens, about 5 minutes. Season to style with salt, then take away from the warmth and put aside.
-
Make the camarão refogado: To a big skillet over medium-high warmth, add the butter and oil. When the froth subsides, add the shrimp, garlic, and ginger and prepare dinner, stirring sometimes, till the shrimp are pink, opaque, and cooked by, 3–5 minutes. Season to style with salt, then take away from the warmth and put aside.
-
Make the acarajé: To a big bowl, add the black-eyed peas and sufficient chilly water to cowl. Put aside to soak for 1 hour.
-
Rub the peas between your fingers to take away any husks. Drain in a colander, discarding any husks. Rinse out and dry the bowl, then put aside. Switch the peas to a meals processor, add the onion and pulse, scraping down the edges as wanted, till easy and fluffy, 3–4 minutes. Season to style with salt, then switch the black-eyed pea batter to the clear bowl. Utilizing a big wood spoon, beat till thick and aerated, 1–2 minutes.
-
Into a big skillet fitted with a deep-fry thermometer, pour 1½ inches of oil and switch the warmth to medium-high. When the temperature reaches 325°F, working in batches to keep away from crowding, use two spoons to rigorously drop dollops (2–3 tablespoons every) of the batter into the oil. Fry, turning as soon as with a slotted spoon, till golden brown and cooked by, about 6 minutes whole. Utilizing the slotted spoon, switch to a paper towel-lined plate to empty. Repeat with the remaining batter, ensuring to return the oil to temperature between batches.
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Cut up every acarajé in half, fill with the vatapá, camarão refogado, and vinagrete, and serve instantly.
