Moroccan Shrimp Briwats Like Egg Rolls Recipes

MOROCCAN SHRIMP

Steps:

• Combine first 13 ingredients in a large bowl (through ground red pepper). Add shrimp; stir to coat. Cover and marinate in refrigerator 1-2 hours, stirring occasionally.
• While shrimp marinate, soak 6 (12-inch) wooden skewers in water 30 minutes before grilling. Thread 6-7 shrimp evenly onto each skewer.
• Preheat grill.
• Place skewers on grill rack coated with cooking spray. Grill 3 minutes on each side or until shrimp are done.
• Alternate cooking method: Pan fry for 3 minutes on each side in a small amount of olive oil.

TURKEY AND SHRIMP EGG ROLLS

Steps:

• If you don't already have crispy turkey skin or chicken skin, preheat the oven to 375 degrees F. Place parchment sheet or a Silpat on a baking sheet, sprinkle skin with kosher salt and pepper, and cover skin with a second baking sheet so it doesn't curl up. Heat for 20 minutes, rotate the sheet, and cook for another 20 minutes. Remove from oven. When cool, dice skin and set aside.
• Stir-fry the ginger and garlic on medium heat in 1 tablespoon of oil until fragrant, about 30 seconds. Add green onions, carrots, cabbage, and brussels sprouts and stir-fry for 5 more minutes.
• In a bowl, combine the chicken broth, Chinkiang vinegar, and sugar. Add mixture to the pan and bring to a boil, then lower heat and simmer for 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain.
• Fold in the minced shrimp, turkey, and crispy turkey skin.
• Fill and roll the eggroll wrappers, wetting the edges with water to help them wrapping stick. Apply water to any loose flaps in the eggroll to make them stick.
• In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat.
• Combine dipping sauce ingredients and serve.

PORK/SHRIMP EGG ROLLS

Steps:

• Dice meat and/or shrimp. Heat 1 tbs vegetable oil over high in a skillet. Stir fry pork 2 minutes or until not reddish. Add soy sauce, rice wine, sugar, shrimp mushrooms. Stir fry another minute. Remove from pan and set aside in a bowl.
• Heat 2 tbs vegetable oil in pan. Add celery and stir fry for 5 minutes. Add salt and bean sprouts and mix. Add pork/shrimp mixture. Stir together and cook over medium heat until liquid boils. There should be 2-3 tbs liquid remaining. If more, remove some.
• Combine corn starch with 2 tbs of water or broth. Add to meat/veggies. Stir and cook until liquid thickens and glazes ingredients.
• Fill egg roll wrappers with filling (about 1-2 tbs per wrapper). Fold and seal with beaten egg.
• Deep fry (375 degrees F.) in small batches until golden brown (60-90seconds) drain on paper towel.

QUICK MOROCCAN SHRIMP SKILLET

Steps:

• In a large skillet, heat oil over medium-high heat; saute onion and pine nuts until onion is tender, 2-3 minutes. Stir in all remaining ingredients except parsley; bring just to a boil. Reduce heat; simmer, covered, until shrimp turn pink, 4-6 minutes., Remove from heat; let stand 5 minutes. If desired, top with parsley.

BEST PORK AND/OR SHRIMP EGG ROLLS

Steps:

• In a wok set over moderately high heat, add the ground ginger, onion, and celery and stir-fry for 1 minute. Add the cabbage and bean sprouts and stir fry 2-3 minutes more, or until vegetables are slightly softened. Add the pork and/or shrimp and stir-fry 1 minute more.
• Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture. Simmer until lightly thickened. Stir in sesame oil, salt and pepper to taste.
• Have 1 cup water at a boil. Remove from heat and whisk in cornstarch mixture.
• Have 12 egg roll wrappers ready under a dampened towel. Place a portion of the filing in a line diagonally across one corner of wrapper, brush with some of cornstarch paste and fold in the ends. Roll tightly to make a sealed cylinder. Repeat with remaining wrappers.
• Heat oil to 350 degrees F. Fry egg rolls, in small batches, turning often, for about 4 minutes, or until golden brown. Transfer to paper towels to drain.

MOROCCAN SHRIMP BRIWATS (LIKE EGG ROLLS)

Steps:

• Cover the vermicelli with hot water and soak for about 15 minutes.
• Drain the noodles and then chop finely.
• Set aside.
• Heat the oil and add the onion and shrimp.
• Cook until the shrimp turns pink, stirring occasionally.
• Remove from heat, chop the shrimp and combine the shrimp/onion mixture with the herbs and spices.
• Put the mixtures in the wrapper and roll up like an eggroll.
• Or, if you prefer, fold the wrappers into triangle shapes.
• Brush the edges with some beaten egg yolk to seal.
• Fry in hot vegetable oil until golden.
• *Youcan freeze uncooked briwats until ready to use.
• Just be sure to let them thaw slightly to avoid splattering in the hot oil.
• Serve with a squeeze of lemon or harissa, if desired.
• This is a good"potluck" dish and is great for a quick and tasty lunch.