Chebeh Rubyan (Prawn Balls) is a traditional Qatari recipe for a classic snack of a prawn and coriander paste stuffed with a lemon zest and onion filling that are cooked in an onion and tamarind sauce. The full recipe is presented here and I hope you enjoy this classic Qatari version of: Prawn Balls (Chebeh Rubyan).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
1kg raw prawns, shelled and de-veined
30g fresh coriander leaves
3/4 tsp ground turmeric
1 tsp salt
115g ground rice
3 tbsp ghee
150g onions, finely chopped
2 tsp bharat spice mix
2 tbsp freshly-grated lemon zest
1 piece of tamarind (about 1 tbsp)
500ml warm water
1 small onion, finely chopped
1 large tomato, blanched, peeled and chopped
1/4 tsp hot chilli, minced
2 tsp sugar
Method:
Combine the prawns and coriander leaves in a food processor. Pulse until you have a smooth paste then add the turmeric and ground rice. Pulse to mix then add the salt. Pulse again to mix thoroughly and turn into a bowl. Cover with clingfilm and refrigerate as you prepare the remaining ingredients.
Melt 2 tbsp of the ghee in a non-stick frying pan. Add the 150g onions and fry for about 6 minutes, or until transparent then stir in 1 tsp of the bharat spice blend and the lemon zest. Take off the heat and set aside to cool.
Place the tamarind in the warm water and set aside to soak for 15 minutes. After this time, rub the tamarind between your fingers to loosen and extract as much flavour as possible. Press the mixture through a fine-meshed sieve with the back of a spoon then discard the solids and set the liquid aside.
Melt the remaining ghee in a large pan and use to fry the small, chopped, onion for about 5 minutes, or until translucent. Stir in the tamarind liquid and the remaining bharat spice then add the tomato, chilli and sugar. Bring to a simmer, cover and cook over low heat for 15 minutes.
Remove the prawn paste from the refrigerator. Wet your hands then take 1 tbsp of the prawn mix and flatten between your palms. Place 1 tsp of the onion and lemon zest mixture in the centre then fold over the prawn mixture so that the onion filling is completely enclosed in a ball. Set aside then continue this process until all the prawn mix and onion filling have been used up (re-moisten your palms to keep them wet).
When done, carefully drop the prawn balls into the simmering onion and tamarind sauce. Cover the pan and continue cooking over low heat for 35 minutes (the prawn mix will swell up because of the rice during this period).
)
Click on the image, above to submit to Pinterest.