13018 Stuffed Shrimp Balls in Tamarind Sauce Serves 8 Wed Aug 06 08:18:05 -0700 2008 Tue Feb 03 11:07:13 -0800 2009 Licensed http://www.chow.com/recipes/13018 Tue, 03 Feb 2009 19:07:13 GMT The Gulf States are one region of the Middle East that has plentiful access to shrimp and seafood. The people of this region are quite fond of this dish of shrimp balls stuffed with onion and spices and simmered in tamarind broth. It is normally served with muhammar, a sweetened, saffron-scented rice, which balances perfectly with the rich, slightly sour sauce. A unique ingredient used is loomi (dried lime). Loomi can be found in Middle Eastern markets, but if unavailable, it can be made (see Chef Notes), or substitute the grated zest of ½ lemon for ½ teaspoon [3 mL] of ground loomi.

]]>
  • Combine all of the ingredients for the shrimp balls in the workbowl of a food processor and process to a smooth paste. Reserve chilled. (The shrimp ball paste can be made one day in advance and stored in the refrigerator.)
  • Gently sauté the onion in ghee or olive oil until transparent. Stir in the baharat and dried lime. Reserve. (The stuffing can be made one day in advance.)
  • Dissolve the tamarind pulp in a mixture of the water and stock and allow to soak 10 minutes. Sieve this mixture, reserving the tamarind stock.
  • Sauté the onion in ghee in a large skillet until transparent. Add the tomato, baharat, spice mix chile, sugar, and salt and bring to a boil.
  • Reduce the heat to a simmer, cover, and gently cook the sauce for 20 minutes. (The sauce can be made one day in advance.)
  • Moisten your hands and place 1 tablespoon [15 mL] of the shrimp paste in the palm. Place 1 teaspoon [5 mL] of the onion stuffing in the center of the shrimp paste and mold the paste around the stuffing. Repeat until all the balls are formed.
  • Heat the chicken stock to a simmer. Gently slip the stuffed shrimp balls into the simmering liquid and cook gently for 5 minutes, turning once.
  • Heat the sauce to a simmer and add the poached shrimp balls. Cook over low heat for 5 minutes.
  • Serve 4 shrimp balls per person, topped with the sauce and accompanied by a timbale of sweetened saffron rice. Garnish with cilantro sprigs and lime zest.
  • Combine the peppercorns, coriander, cassia, cloves, cumin, and cardamom and toast them in a dry skillet. Allow to cool. Grind the spices together. Add the nutmeg and paprika and mix well. Store in a glass jar in a cool, dark place.
  • Steep the saffron threads and cardamom pods in the rose water for at least 15 minutes. Cook the rice in the water with the salt for 8 minutes. Drain and reserve the rice. Pour the sugar or honey over the hot rice and heat the ghee in a pan. Add the sweetened rice, pour the rose-water mixture over the top, and poke 3 holes in the rice with the end of a wooden spoon. Cook, tightly covered, over low heat for 25 minutes or until tender.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 2 pounds [900 g] shrimp, shelled and deveined

    ]]>     ¼ cup [60 mL] cilantro leaves and stems, chopped

    ]]>     ½ teaspoon [3 mL] turmeric

    ]]>     ½ teaspoon [3 mL] ground dried lime (loomi) or grated zest of

    ]]>     ½ lemon or lime

    ]]>     ¾ cup [180 mL] raw basmati rice, ground

    ]]>     1 teaspoon [5 mL] salt

    ]]>     1 large onion, diced fine

    ]]>     2 tablespoons [30 mL] ghee or olive oil

    ]]>     1 teaspoon [5 mL] baharat spice mix (see Chef Notes)

    ]]>     ½ teaspoon [3 mL] ground dried lime (loomi) or grated zest of ½ lemon or sour lime

    ]]>     ¼ cup [60 mL] tamarind pulp

    ]]>     1 cup [240 mL] hot water

    ]]>     1 cup [240 mL] rich chicken stock, hot

    ]]>     1 small onion, minced

    ]]>     1 tablespoon [15 mL] ghee or olive oil

    ]]>     1 cup [240 mL] tomatoes, peeled, seeded, and chopped

    ]]>     1 teaspoon [5 mL] baharat spice mix

    ]]>     ½ teaspoon [3 mL] hot chile pepper or more to taste, minced

    ]]>     2 teaspoons [10 mL] sugar

    ]]>     Salt to taste

    ]]>     2 cups [480 mL] rich chicken stock

    ]]>     Small timbales of sweetened saffron rice (muhammar rice) (see Chef Notes)

    ]]>     Sprigs of cilantro

    ]]>     Lime zest

    ]]>     Combine the following and dry-toast in a skillet:

    ]]>     2 tablespoons [30 mL] black peppercorns

    ]]>     1 tablespoon [15 mL] coriander seeds

    ]]>     1 tablespoon [15 mL] cassia bark or stick cinnamon

    ]]>     1 tablespoon [15 mL] cloves

    ]]>     4 teaspoons [60 mL] cumin seeds

    ]]>     ½ teaspoon [3 mL] cardamom seeds

    ]]>     1 whole nutmeg, freshly grated

    ]]>     2 tablespoons [30 mL] paprika

    ]]>     ¼ teaspoon [1 mL] saffron threads

    ]]>     3 cardamom pods, cracked

    ]]>     2 tablespoons [30 mL] rose water, hot

    ]]>     2 cups [480 g] basmati rice

    ]]>     6 cups [1.4 L] water

    ]]>     1 tablespoon [15 mL] salt

    ]]>     ½ cup [120 mL] sugar or honey

    ]]>     ¼ cup [60 mL] ghee

    ]]>