Bring a large pan of salted water to the boil, add the prawns and blanch for 1 minute. Drain the prawns, roughly chop and combine with the remaining ingredients. Season to taste refrigerate until needed. 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 until the mixture forms a stiff dough. Dip two spoons in a little oil and shape the mixture into 10 to 12 rough oval shapes. Heat the oil for deep frying to 160°C and fry in batches for 8 to 10 minutes until golden brown and crisp. Drain on kitchen paper and season with sea salt whilst still warm. Split the fritters open, stuff with the ceviche and serve with hot pepper sauce, lime wedges a cold beer.