Transfer the beans to a food processor. Add about ¼ cup (50ml) of water for every 2 cups of beans. Puree until smooth and creamy. You may need to add a little more water to reach the right texture. Add hot pepper and shallots and blend again.
In a large pan, heat vegetable oil to 370F/190C. Form balls of paste with a spoon and carefully dip them into the pan. Fry until browned evenly on all sides.