Best Bahraini Prawn Balls Chebeh Rubyan Recipes
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
PRAWN BALLS
Easy to prepare and simple to cook. A great entree or a simple dish to serve as part of a buffet. Serve hot with some dipping sauce. To cut down on preparation time you can use a food processor to chop and mix everything from start to finish- the texture will be finer (add 1 extra tablespoon of cornflour). For a gluten free diet ensure the cornflour used is GF. Should the mixture be too wet....add more cornstarch (cornflour) until balls can be formed. Use wet hands if required to roll.
Provided by Jubes
Categories Chinese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat deep fryer to hot.
- Mix all ingredients together thoroughly.
- With wet hands, form into small balls.
- Deep fry until golden brown.
- Serve hot.
Nutrition Facts : Calories 92.1, Fat 1.7, SaturatedFat 0.4, Cholesterol 136, Sodium 683.8, Carbohydrate 3.7, Fiber 0.3, Sugar 0.8, Protein 12.6
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