With World Cup fever looming, chef Andy Bates heads to Brazil. Here is one of his recipes for you to try.

Ingredients:

Makes 10 to 12

For the ceviche:

250g raw tiger prawns, de-veined

1 small red onion, peeled and finely chopped

Juice of 2 limes

1 large mango, peeled, stoned and finely diced

1-2 red chillies, deseeded and finely chopped

1 ripe tomato, deseeded and finely chopped

Small bunch coriander, finely chopped

Sea salt and black pepper

For the fritters:

2tbsp dried shrimp

1 onion, peeled and roughly chopped

1 clove garlic, peeled and crushed

2 x 400g cans black-eyed beans, drained

1 red chilli, deseeded and finely chopped

3-4tbsp plain flour

Vegetable oil for deep frying

Sea salt

To serve:

Hot pepper sauce

Lime wedges

Method:

Bring a large pan of salted water to the boil, add prawns and blanch for one minute. Drain prawns, roughly chop and combine with the remaining ceviche ingredients. Season to taste and refrigerate.

Cover the dried shrimp in boiling water and leave to soak for 15 minutes until softened. Drain, then blitz in a food processor with the onion, garlic and chilli until finely chopped. Add the beans, blitz until smooth and season to taste. Tip into a bowl and gradually add flour to form a stiff dough.

Dip two spoons in a little oil and shape the mixture into ten to 12 rough oval shapes. Heat the oil for deep frying to 160C and fry in batches for eight to ten minutes until golden brown and crisp. Drain on kitchen paper and season with sea salt while still warm. Split the fritters open, stuff with the ceviche and serve with hot pepper sauce, lime wedges and a cold beer.