Miriam SpiceTraveller

Preparation

1.    In a food processor add uncooked fresh prawns, coriander, rice flour, turmeric, lime juice and salt. Blend until smooth and then transfer into a bowl, cover with cling film and refrigerate for 30 min.

Prawn balls

Prawn balls

2.   Add butter and oil to the medium size pot, then add chopped onion and tamarind. Fry for 4 minutes. Add Baharat spices, salt, sugar, chopped tomato, chili and cook on medium heat.

3.   In a small pan heat the butter and finely chopped onion, Baharat spices and lemon zest. Leave to cool.

4.   Take a small amount of prawns mixture, shape it round and flat, like a mini burger, then put 1 Tsp of filling in the centre and close it, make sure your hands are wet while you handle the mixture so it doesn't stick! make sure the filling is completely sealed in the middle before placing the balls in the sauce.

Bahraini prawn balls

Bahraini prawn balls

Bahraini prawn balls

Bahraini prawn balls

 

5.   When the sauce get thicker, add the balls and continue cooking without stirring for 5-7 minutes, then flip the balls and continue to cook for another 5 minutes then take them out of the sauce, keep them warm.

Bahraini prawns

Bahraini prawns

 

6.   Add cooked rice to the sauce, mix well.

Serve the rice in a bowl and prawnballs on top.

Bahraini prawn balls

Bahraini prawn balls

Ingredients:

Prawn balls

  • 300g prawns
  • 1 Tbsp coriander
  • 1 Tbsp lime - juice
  • 1/2 Tsp salt
  • 2 Tbsp rice flour
  • 1/2 tsp turmeric

Sauce

  • 3/4 large onion
  • 1 Tbsp butter
  • 2 Tbsp oil
  • 300ml chopped tomato
  • 2 Tsp Baharat spices
  • 1/2 Tsp chilli flakes
  • 2 Tsps brown sugar
  • salt to taste

Filling

  • 1/4 onion
  • 1 tsp butter
  • 1/2 lemon - zets
  • 1/2 tsp Baharat spices