Ingredjenti
- Shrimp kebab dough1 kilogram
- Shrimp, peeled and deveined1 kilogram
- White rice, ground1 cup
- Cilantro, chopped0.3 cup
Kurkuma0.5 teaspoon- Salt to taste0
Butir1 tablespoon- Medium onion, finely chopped2 pieces
- Gulf spices0
- Green lime, dried or zest of 1 lime1 teaspoon
- Optional raisins to taste0
Sos tat-tamarind0- Tamarind paste, dissolved in 2 cups of hot water2 tablespoons
- Medium tomatoes, peeled and chopped2 pieces
Passi
- 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 minGħodda meħtieġa:🍳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 minGħodda meħtieġa:
Pan - 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 minGħodda meħtieġa:Pan - 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 min - 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 minGħodda meħtieġa:
Kazzola - 6
Serve hot alongside white or fried rice.
Fatti tan-Nutrizzjoni
Kurkumagħal kull 100gButirgħal kull 100gSos tat-tamarindgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.