• 8 oz / 230 g black-eyed bean paste, made as described
• 1 egg, separated
• 1 heaped tbsp finely chopped onion or shallot
• 1 small red pepper, deseeded and finely chopped or ½ tsp dried chilli flakes
• ½ tsp salt
• groundnut (peanut) oil for frying

Put the bean paste in a bowl, and whisk in the egg yolk. Continue whisking, adding warm water until a light, thick batter of dropping consistency is attained. Fold in the onion or shallot, red pepper or chilli flakes and salt. Whisk the egg white, and fold into the mixture.

Heat the oil to 180°C / 350°F, and drop in spoonfuls of the batter. When browned on the underside, turn the fritters over, and fry until uniformly golden brown. Remove from the oil, and drain on crumpled kitchen paper to absorb excess oil. Serve while still very hot.