Best 2 Bahraini Prawn Balls Chebeh Rubyan Recipes

Bahraini prawn balls, known locally as chebeh rubyan, are a delightful appetizer or main course that combines the flavors of fresh prawns with a blend of aromatic spices. Originating from the vibrant cuisine of Bahrain, these crispy, golden-brown balls are a popular treat enjoyed by locals and visitors alike. The recipe for chebeh rubyan has been passed down through generations, and each family has its own unique variation. Whether you prefer a spicy or mild flavor, there is a chebeh rubyan recipe that will tantalize your taste buds. In this article, we will explore the different ways to make chebeh rubyan, providing you with a comprehensive guide to creating this delicious Bahraini dish in your own kitchen.

Here are our top 2 tried and tested recipes!

BAHRAINI PRAWN BALLS (CHEBEH RUBYAN)

Bahraini Prawn Balls (Chebeh Rubyan) image

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

Ingredients

2 lbs uncooked prawns (1 kg)
1/4 cup coriander leaves (cilantro)
1/2 teaspoon turmeric
1/2 teaspoon dried limes (loomi) (optional)
3/4 cup rice, ground up (I don't think it means rice flour)
1 teaspoon salt
1 large onion, finely chopped
2 tablespoons ghee (butter could probably be subbed)
1 teaspoon baharat mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
1/2 teaspoon ground dried limes (loomi, or grated rind of 1/2 lemon)
1 piece of tamarind the size of a small egg
2 cups warm water
1 small onion, finely chopped
1 tablespoon ghee (butter could probably be subbed here)
1 large tomatoes, peeled and chopped
1 teaspoon bahrat mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
1/4-1/2 teaspoon hot chili pepper
salt
2 teaspoons sugar
cooked prawns and coriander sprig (to garnish, cilantro)

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

BAHRAINI PRAWNS / SHRIMP IN TOMATO SAUCE

Bahraini Prawns / Shrimp in Tomato Sauce image

Bahrainis love seafood & prawns are no exception - here is a typical way of cooking them in Bahrain. This dish is also nice with the addition of a little minced garlic.

Provided by Um Safia

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 kg fresh prawns, shelled and de-veined
2 cups chopped tomatoes
1/2 cup green capsicum, chopped
1 teaspoon salt
1 teaspoon prawn garam masala powder
1 teaspoon turmeric
3 tablespoons tomato paste
3 tablespoons oil

Steps:

Put the prawns, tomatoes and capsicum into a covered saucepan and boil for about 10 minutes.
Add the salt, prawn masala, turmeric, tomato paste and oil.
Decrease heat and simmer, covered, for about 20 minutes.
Serve with basmati rice.

Nutrition Facts : Calories 199.6, Fat 8.7, SaturatedFat 1.1, Cholesterol 210, Sodium 1397.8, Carbohydrate 6.2, Fiber 1.3, Sugar 2.9, Protein 23.7

Tips:

Use fresh and large-sized prawns: This will ensure that the prawn balls are flavorful and succulent.
Clean and devein the prawns properly: This will remove any impurities and make the prawn balls more palatable.
Chop the prawns finely: This will help them bind together better and make the prawn balls more uniform in texture.
Use a food processor to grind the prawns: This will make the prawn balls smoother and more consistent.
Add bread crumbs to the prawn mixture: This will help absorb excess moisture and make the prawn balls more firm.
Season the prawn mixture generously: This will impart flavor and depth to the prawn balls.
Chill the prawn mixture for at least 30 minutes before frying: This will help the prawn balls hold their shape better.
Fry the prawn balls in hot oil until golden brown: This will ensure that they are cooked through and crispy on the outside.
Serve the prawn balls with a dipping sauce of your choice: This will enhance the flavor and make the prawn balls more enjoyable.

Conclusion:

Bahraini prawn balls, also known as chebeh rubyan, are a delicious and versatile appetizer that can be enjoyed on any occasion. They are easy to make and can be customized to your own taste preferences. Whether you serve them as a main course or as a side dish, these prawn balls are sure to be a hit. So next time you're looking for a new and exciting seafood dish to try, give chebeh rubyan a try. You won't be disappointed.