Massa
1 kg of black-eyed peas, broken into pieces
2 onions
50 g of dried shrimp, rinsed and drained
Salt to taste
Peanut oil for frying
Peanut Sauce
3 fresh or 2-day-old French shallots
2 1/2 cups (ch) of coconut milk
100 g of roasted peanut, without shell
1 piece of ginger
100 g of roasted cashew nut, without shell
1 onion
3 cloves of garlic
50 g of dried shrimp, rinsed and drained
1 cup (ch) of peanut oil
Salt to taste
Massa
1 kg of black-eyed peas, broken into pieces
2 onions
50 g of dried shrimp, rinsed and drained
Salt to taste
Peanut oil for frying
Peanut Sauce
3 fresh or 2-day-old French shallots
2 1/2 cups (ch) of coconut milk
100 g of roasted peanut, without shell
1 piece of ginger
100 g of roasted cashew nut, without shell
1 onion
3 cloves of garlic
50 g of dried shrimp, rinsed and drained
1 cup (ch) of peanut oil
Salt to taste
Soak the peas in cold water for six hours
Drain and rinse the peas under running water until the skins come off
Let them drain in a colander with a cheesecloth until they are completely dry
Transfer to a blender or food processor and add one onion, dried shrimp, and salt
Blend until it forms a consistency of dough
Pour into a bowl and reserve
Blend the other onion in a blender and slowly add it to the dough, beating with a spoon until it forms a soft dough
Shape into small cakes and fry them in hot peanut oil
Make the peanut sauce: soak the peanuts in half of the coconut milk for three hours
Drain and blend in a blender
Add roasted cashew nut, ginger, onion, garlic, dried shrimp, and salt
Blend well and cook over low heat
Add the remaining coconut milk and peanut oil slowly, stirring for about 20 minutes or until it forms a firm paste
Serve the fried cakes filled with peanut sauce, dried shrimp, and vinaigrette.
