Shrimp-Topped Mini Akara

Ingredients

• 2 cups Honey beans (brown beans), peeled and soaked
• 24 pieces Small tiger shrimp, peeled and deveined
• 2 pieces Scotch bonnet pepper, seeds removed
• 1 medium Red onion, roughly chopped
• 3 cups Vegetable oil for deep frying
• 1 teaspoon Bouillon powder
• 0.5 teaspoon Smoked paprika
• 0.5 teaspoon Garlic powder
• 1 teaspoon Fresh ginger, grated
• 1 teaspoon Salt

Instructions

1. 1

   Blend the soaked beans, scotch bonnet, and half of the onion with as little water as possible until a very smooth, thick paste forms.

2. 2

   Season the raw shrimp in a separate bowl with smoked paprika, garlic powder, and a pinch of salt; set aside to marinate.

3. 3

   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.

4. 4

   Fold in the remaining finely diced onions, bouillon powder, ginger, and salt into the aerated batter gently to maintain volume.

5. 5

   Heat the oil in a deep pan to 350°F (175°C); the oil must be hot enough for the batter to float immediately.

6. 6

   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.

7. 7

   Fry in small batches, flipping once, until the bean cake is golden brown and the shrimp is fully opaque and curled.

8. 8

   Drain on a wire rack to maintain crispness and serve immediately with a spicy pepper dipping sauce.