Prawn Balls

(Chebeh Rubyan)

Description:

The effort involved is well worth this lovely dish served with a hot sweet rice

Ingredients:

2 pounds uncooked prawns or shrimp, peeled and deveined and dried of water

1/4 c. fresh coriander

3/4 t turmeric

1 t salt

3/4 c ground rice

3 T ghee , divided(butter may be substituted)

1 c. onion finely chopped

2 t baharat recipe, divided

2 T grated lemon peel

1 piece tamarind (about walnut size)

2 c. warm water

1 small onion chopped fine

I large tomato peeled and chopped

1/4 t hot chili pepper

2 t sugar

Instructions:

Mix prawns with coriander leaves. Process in food processor until it becomes a paste.
Mix in the turmeric and the ground rice, then the salt. Mix well. Refrigerate covered.

Melt 2 T ghee in a skillet. Add 1 cup of onion and sauté until transparent. Stir in 1 t baharat and lemon peel and remove from heat. Set this aside.

Soak the tamarind in 1 cup of the warm water for 15 minutes and roll between fingers. Pass the tamarind through a sieve pushing with the back of a spoon. Set liquid aside.

In a large saucepan melt the remaining one tablespoon of ghee. Sauté the remaining small chopped onion until transparent. Add tamarind liquid, remaining one cup of warm water, remaining one teaspoon baharat, tomato, chili pepper and the sugar. Cover and simmer over low heat 15 minutes.

Using the prawn paste take about 1 Tablespoon and flatten in your moistened palm.

Place 1 teaspoon of reserved onion mixture (not the liquid) in the center and push prawn paste around this to form a closed ball. Continue until all ingredients are used. It is important to keep palms moist during this process.

Place the prawn balls into the simmering sauce. Cover and simmer over low heat 35 minutes. The prawn balls will swell during cooking.

Best way to eat: Serve with steaming hot muhammar (muhammar recipe available in the listings)

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