Bahraini Shrimp Balls
Serves 4
Shrimp balls blend the flavors of the Middle East with India. Though these are traditionally stuffed with minced onion, I prefer the simplicity of unfilled balls. If you like spicy food, add a sprinkle of cayenne. The way the recipe stands, however, this dish is mild, but wonderfully flavorful.
TIP: Use the cheapest shrimp because you are just going to puree it anyway.
Ingredients:
1 lb cleaned shrimp
1 Tbsp cilantro
1/4 tsp ground turmeric
1/2 – 1 tsp salt
1/2 cup brown rice flour
1/3 cup ghee or butter
1 onion, minced
baharat powder:
1 tsp paprika
1/4 tsp nutmeg
1/4 tsp black pepper
1/4 tsp coriander
1/4 tsp cumin
1/4 tsp cinnamon
1/8 tsp cloves
1/8 tsp cardamom
the rind of 1/2 a lemon, grated
1 tsp tamarind paste
1 cups warm water
1 15 oz can diced tomatoes
1/2 tsp chili powder
2 Tbsp sugar
Method:
For the shrimp balls:
1. In a food processor blend into a paste shrimp, cilantro, turmeric, salt, and rice flour. Chill until needed.
Cheap shrimp is ideal for this recipe
Puree, hopefully using a bigger processor than I have!
I had to add the flour last because my food processor was too small
The shrimp mixture, ready to shape
For the sauce:
2. In a skillet with high sides, saute minced onion in ghee or butter until soft and golden. Add baharat spices, lemon rind, tamarind paste, water, tomatoes, chili, powder, and sugar. Cover and simmer while preparing shrimp balls, about 30 minutes.
The spices make this dish!
Adding the tamarind paste (has a lemony flavor)
NOTE: This sauce is much better the longer you cook it.
Assembling the shrimp balls:
1. For each shrimp ball, take 1-2 Tbsp shrimp mixture and form into a ball.
Make these smaller if you don’t want to cut them with a knife
TIP: Keep your hands wet to prevent shrimp mixture from sticking to your hands.
2. Add shrimp to simmering sauce and cook for about 20 minutes covered. Serve with rice.
Adding shrimp balls to sauce
Mulhammar goes great with spicy eggplant and Shrimp Balls
| Servings |
| 4 people |
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Shrimp balls blend the flavors of the Middle East with India. Though these are traditionally stuffed with minced onion, I prefer the simplicity of unfilled balls. If you like spicy food, add a sprinkle of cayenne. The way the recipe stands, however, this dish is mild, but wonderfully flavorful.
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- 1 lb cleaned shrimp
- 1 Tbsp fresh cilantro (freshly torn)
- 1/4 tsp ground turmeric
- 1/2 - 1 tsp salt
- 1/2 cup brown rice flour
- 1/3 cup ghee or butter
- 1 onion , minced
- 1 tsp paprika
- 1/4 tsp ground nutmeg
- 1/4 tsp pepper
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp ground cardamom
- lemon zest (from half a lemon)
- 1 tsp tamarind paste
- 1 cup warm water
- 1 15 oz can tomatoes , diced
- 1/2 tsp chili powder
- 2 Tbsp sugar
- In a food processor blend into a paste shrimp, cilantro, turmeric, salt, and rice flour. Chill until needed.
- In a skillet with high sides, saute minced onion in ghee or butter until soft and golden. Add baharat spices, lemon rind, tamarind paste, water, tomatoes, chili powder, and sugar. Cover and simmer while preparing shrimp balls, about 30 minutes. NOTE: This sauce is much better the longer you cook it.
- For each shrimp ball, take 1-2 Tbsp shrimp mixture and form into a ball.
- Add shrimp to simmering sauce and cook for about 20 minutes covered.
- Serve with rice.
Use the cheapest shrimp because you are just going to puree it anyway.
Keep your hands wet to prevent rice mixture from sticking to your hands.
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