BAHRAINI PRAWN BALLS (CHEBEH RUBYAN)
Posted for FLAVOR of the Month - Tamarind in NA*ME forum. I can imagine this would be very good served with Recipe#443553 . From The Complete Middle East Cookbook, by Tess Mallos.
Provided by UmmBinat
Categories Stew
Time 1h40m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Shell & devein prawns, rinse and dry well.
- Mix prawns with coriander leaves and pass through food grinder using fine screen, or process to a paste in food processor.
- Combine prawn mixture with turmeric, ground loomi if available and ground rice. Add salt and mix well with until thoroughly blended. Cover and refrigerate until required.
- In a pan gently fry onion in ghee until transparent, stir in bahrat and loomi or lemon rind and remove from heat. Keep aside.
- Soak tamarind in 1 cup water for 10 minutes and rub with fingers. Pass through a sieve, pressing pulp through with the back of a spoon. Reserve tamarind liquid.
- In a large, wide-based pot gently fry small chopped onion in ghee until transparent. Add tamarind liquid, remaining water, tomato, spices, salt to taste & sugar. cover and simmer gently for 15-20 minutes.
- While sauce is simmering make chebeh. Take about a tbs of prawn paste and flatten in moistened palm. Place and tsp of onion filling in center and close up, shaping into a ball. Keep hands moist during shaping. Repeat until ingredients are used.
- Drop completed chebeh into simmering sauce. Cover and simmer gently for 35-40 minutes. Chebeh will swell during cooking. Serve hot with Recipe #405300 and garnish with a few cooked prawns and coriander springs if desired.
Nutrition Facts : Calories 434.6, Fat 13.4, SaturatedFat 6.7, Cholesterol 356.8, Sodium 1892, Carbohydrate 40.5, Fiber 2.1, Sugar 5.8, Protein 36
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Eshrat Jahan
[email protected]I'm a vegetarian, so I made this recipe with tofu instead of prawns. It was surprisingly good!
ahad Miah
[email protected]I'm allergic to prawns, so I made this recipe with chicken instead. It was delicious!
Senzo Khumalo
[email protected]I would not recommend this recipe. The prawn balls were overcooked and the chebeh sauce was too spicy.
Aftab Uddin
[email protected]I followed the recipe exactly, but the prawn balls didn't turn out crispy. I'm not sure what I did wrong.
Abdulaziz Roghani
[email protected]The prawn balls were a bit bland. I think I'll add more spices next time.
Roniel Gutierrez (JABNOVA)
[email protected]These prawn balls were a bit too spicy for my taste, but my husband loved them. I'll definitely be making them again, but I'll use less cayenne pepper next time.
Ayaz Mangrio official
[email protected]I would definitely recommend this recipe to anyone who loves seafood. It's easy to make and the results are delicious.
mdemon mahaud
[email protected]I was really impressed with this recipe. The prawn balls were cooked perfectly and the chebeh sauce was flavorful without being too spicy.
Simon Kangethe
[email protected]I've tried many prawn ball recipes, but this one is by far the best. The prawn balls are so crispy and the chebeh sauce is amazing.
Tavonga Nawu
[email protected]I made these prawn balls for my family and they loved them! My kids even asked for seconds.
Jihan Mubarak
[email protected]I'm not a fan of spicy food, so I omitted the cayenne pepper from the chebeh sauce. It was still delicious!
N Sheena
[email protected]I love the combination of flavors in this dish. The prawns are perfectly cooked and the chebeh sauce is delicious.
Md Hafijur Rohman
[email protected]I followed the recipe exactly and the prawn balls turned out great! I would definitely recommend this recipe to anyone who loves seafood.
Ahtshamaliwattoo Wattoo
[email protected]These prawn balls were a hit at my party! Everyone loved them, and I'll definitely be making them again.
Jamez Neisler
[email protected]I was a bit hesitant to try this recipe because I'm not a big seafood fan, but I'm so glad I did! The prawn balls were crispy on the outside and tender on the inside, and the chebeh sauce was the perfect complement.