Add the peeled beans, onions and habanero pepper in a blender and blend until smooth. Add the water 1 tsp at a time until it is fully blended.
Transfer into a mixing bowl. Add the salt and seasoning and mix. If using egg white, add it at this point.
Mix / Whish until it is fluffy.
If using shrimp, add it and gently fold it into the batter using a spatula. Be careful not to over fold it, thereby removing the air from the batter.
Put a deep pan on medium heat and add the vegetable oil or any neutral oil to fill the pan half way and allow to heat. Be watchful, you don't want the oil to be too hot otherwise the akara will get brown too quickly on the outside and not fully cook on the inside. To Test the oil, Once you place a toothpick in the oil and it bubbles right away, the oil is ready. Once the oil ready, use a spoon to gently scoop a spoonful into the hot oil, one at a time. Be careful not to overcrowd the pan so it temperature doesn't drop resulting in the akara soaking oil thereby making it greasy.
When one side is golden brown, turn it so the other side cooks and gets golden brown as well. Once all sides are golden brown, transfer into a paper towel lined flat plate to drain out the excess oil.
Continue step 7 until you have completely fried all the bean batter.
Akara is best served hot.
Enjoy alone or with akamu, custard, bread, garri, etc
With Love, B!
