Ingrédients
- Shrimp kebab dough1 kilogram
- Shrimp, peeled and deveined1 kilogram
- White rice, ground1 cup
- Cilantro, chopped0.3 cup
Curcuma0.5 teaspoon- Salt to taste0
Beurre1 tablespoon- Medium onion, finely chopped2 pieces
- Gulf spices0
- Green lime, dried or zest of 1 lime1 teaspoon
- Optional raisins to taste0
Sauce de tamarin0- Tamarind paste, dissolved in 2 cups of hot water2 tablespoons
- Medium tomatoes, peeled and chopped2 pieces
Mesures
- 1
Mix all the ingredients for the shrimp kebab dough using an electric mixer until it becomes a dough, then cover it and place it in the refrigerator.
5 minutesMatériel requis:🍳Electric mixer - 2
To make the filling: Sauté the onion in butter until it softens, then add the spices and lime zest. If desired, add the raisins and shrimp and cook until the shrimp is done.
10 minutesMatériel requis:
Poêle à frire - 3
To make the sauce: Sauté the remaining onion in butter, then add the tomatoes, dissolved tamarind, and spices. Cook the mixture on low heat for about 15-20 minutes.
20 minutesMatériel requis:Poêle à frire - 4
Meanwhile, take the chilled shrimp kebab dough out of the refrigerator. To prevent the mixture from sticking, moisten your palms with some water. Place a tablespoon of the mixture in your palm and flatten it. Add some of the filling on top, then close it to form a stuffed ball.
10 minutes - 5
Once you finish making the balls, place them in the sauce that is still on low heat. Cover the pot and let them cook for 45 minutes.
45 minutesMatériel requis:
Marmite - 6
Serve hot alongside white or fried rice.
Faits nutritionnels
Curcumapour 100gBeurrepour 100gSauce de tamarinpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.