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The Hirshon Gulf States Spicy Stuffed Shrimp Balls - جباب الربيان

The Hirshon Gulf States Spicy Stuffed Shrimp Balls – جباب الربيان

  • Total Time: 0 hours


Units Scale
  • For the prawn balls:
  • 2 lbs. raw prawns, shelled and de-veined
  • 2 tbsp. fresh Cilantro leaves
  • 3/4 tsp. ground turmeric
  • 1 tsp. salt
  • 1/2 cup ground rice
  • 3 tbsp. ghee
  • 2/3 cup finely-chopped onions
  • ***
  • 2 tsp baharat spice mix, made from:
  • 2 1/2 tablespoons freshly-ground black pepper
  • 1 1/2 tablespoons freshly-ground cumin
  • 1 tablespoon freshly-ground coriander
  • 1 tablespoon freshly-ground allspice
  • 1/2 tablespoon freshly-ground cinnamon
  • 2 1/2 teaspoons freshly-ground cardamom
  • 1 teaspoon freshly-ground cloves
  • 1 1/2 teaspoon freshly-ground nutmeg
  • 1/2 teaspoon cayenne
  • 1 teaspoon paprika (it’s not traditional, but I like smoked Spanish paprika – use regular paprika to go old-school)
  • 1/2 teaspoon ginger
  • 1 1/2 teaspoons turmeric
  • 2 teaspoons crumbled dried rose petals, optional but strongly recommended
  • ***
  • 3/4 tsp. ground loomi (preferred) or 1 tbsp. freshly-grated lemon zest
  • ***
  • For the Tamarind Sauce:
  • 2 teaspoons tamarind concentrate
  • 2 small onions, finely chopped
  • 4 cups warm chicken stock
  • 2 tablespoons ghee
  • 2 large tomatoes, blanched, peeled and chopped
  • 2 teaspoon Baharat spice mix
  • 1/2 teaspoon hot chili pepper flakes
  • Salt to taste
  • 4 teaspoons sugar


  1. Combine the prawns and Cilantro 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.
  2. Cover with clingfilm and refrigerate as you prepare the remaining ingredients.
  3. Melt 2 tbsp of the ghee in a non-stick frying pan. Add the onions and fry for about 6 minutes, or until transparent then stir in 1 tsp of the baharat spice blend and the lemon zest or ground loomi. Take off the heat and set aside to cool.
  4. Dilute tamarind concéntrate in 4 cups of stock, let stand 10 minutes and stir well so that it is well diluted.
  5. 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, chili and sugar. Bring to a simmer, cover and cook over low heat for 15 minutes.
  6. 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 center, then fold over the prawn mixture so that the onion filling is completely enclosed in a ball.
  7. 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).
  8. 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).
  9. Turn into a warmed bowl and serve.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

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