Bahraini Prawns Recipes

BAHRAINI PRAWN BALLS (CHEBEH RUBYAN)

Bahraini Prawn Balls (Chebeh Rubyan) image

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

Ingredients

2 lbs uncooked prawns (1 kg)
1/4 cup coriander leaves (cilantro)
1/2 teaspoon turmeric
1/2 teaspoon dried limes (loomi) (optional)
3/4 cup rice, ground up (I don't think it means rice flour)
1 teaspoon salt
1 large onion, finely chopped
2 tablespoons ghee (butter could probably be subbed)
1 teaspoon baharat mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
1/2 teaspoon ground dried limes (loomi, or grated rind of 1/2 lemon)
1 piece of tamarind the size of a small egg
2 cups warm water
1 small onion, finely chopped
1 tablespoon ghee (butter could probably be subbed here)
1 large tomatoes, peeled and chopped
1 teaspoon bahrat mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
1/4-1/2 teaspoon hot chili pepper
salt
2 teaspoons sugar
cooked prawns and coriander sprig (to garnish, cilantro)

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

BAHRAINI PRAWNS / SHRIMP IN TOMATO SAUCE

Bahraini Prawns / Shrimp in Tomato Sauce image

Bahrainis love seafood & prawns are no exception - here is a typical way of cooking them in Bahrain. This dish is also nice with the addition of a little minced garlic.

Provided by Um Safia

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 kg fresh prawns, shelled and de-veined
2 cups chopped tomatoes
1/2 cup green capsicum, chopped
1 teaspoon salt
1 teaspoon prawn garam masala powder
1 teaspoon turmeric
3 tablespoons tomato paste
3 tablespoons oil

Steps:

Put the prawns, tomatoes and capsicum into a covered saucepan and boil for about 10 minutes.
Add the salt, prawn masala, turmeric, tomato paste and oil.
Decrease heat and simmer, covered, for about 20 minutes.
Serve with basmati rice.

Nutrition Facts : Calories 199.6, Fat 8.7, SaturatedFat 1.1, Cholesterol 210, Sodium 1397.8, Carbohydrate 6.2, Fiber 1.3, Sugar 2.9, Protein 23.7

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