1 - step 1 Make the filling by placing the onion, ginger, garlic, chilli, and some salt into food processor.

2 - Purée until smooth.

3 - Heat the oil in a frying pan and pour the purée into it.

4 - Fry for 5 mins or until cooked through.

5 - Add the prawns, tomatoes and chopped coriander.

6 - Squeeze in the lime and add salt to taste.

7 - Cook for 3 mins, or until the prawns have cooked through.

8 - Remove from the heat.

9 - step 2 Drain and rinse the black-eyed peas.

10 - Pour into a food processor with the garlic and chili.

11 - Purée until smooth.

12 - Scrape into a bowl and add the onion, flour, salt, chilli powder and baking powder.

13 - Mix and roll into 16 balls.

14 - step 3 Heat the oven to 190C/170C fan/gas 5.

15 - Heat 8cm of the palm or vegetable oil in a wok or small heavy pan.

16 - When a small piece of bread sizzles, drop 4-5 balls into the oil.

17 - Fry until golden and crisp, about 4-5 mins.

18 - Drain on kitchen paper and repeat until they are all finished.

19 - You can keep them warm in the oven while you finish.

20 - Slice the fritters open down the centre and spoon the prawn filling in.

21 - Serve with hot sauce.