Bite-sized bean cakes topped with a single seasoned shrimp before frying.
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Blend the soaked beans, scotch bonnet, and half of the onion with as little water as possible until a very smooth, thick paste forms.
Season the raw shrimp in a separate bowl with smoked paprika, garlic powder, and a pinch of salt; set aside to marinate.
Transfer the bean paste to a large bowl and use a wooden spoon or hand mixer to whisk vigorously for 10 minutes to incorporate air.
Fold in the remaining finely diced onions, bouillon powder, ginger, and salt into the aerated batter gently to maintain volume.
Heat the oil in a deep pan to 350°F (175°C); the oil must be hot enough for the batter to float immediately.
Scoop a small tablespoon of batter, place one seasoned shrimp firmly on top of the batter in the spoon, and carefully slide it into the hot oil.
Fry in small batches, flipping once, until the bean cake is golden brown and the shrimp is fully opaque and curled.
Drain on a wire rack to maintain crispness and serve immediately with a spicy pepper dipping sauce.
