Ingredients:
- 1 kg shrimps, medium size, peeled– gam-ba-ri mo-ta-waset
- 1/2 kg potato (boiled) – ba-ta-tes
- 1 tsp garlic crushed– tom
- 1 tbsp tomato paste– sal-set ta-ma-tem
- 1/2 cup parsely chopped –ba’-doo-nis
- 1 tsp curry – ka-ree
- 1tsp fish spices – bo-ha-rat samak
- 2 onions, medium size, chopped– ba-sal
- 2 tomatoes grated– ta-ma-tem
- oil for deep frying– zeit
- 1 tbsp lemon peel– eshr la-moon
- salt and pepper– malh and fel-fel
Directions
- Peel shrimps and wash them well.
- Reserve the shrimp heads and put in a blender with one cup of water.
- Strain the mixture through a fine sieve and then set aside.
- In a food processor, put peeled shrimp, potato, parsley, one chopped onion, lemon peel, fish spices, salt and pepper. Process until well combined.
- Cover and refrigerate for one hour.
- Shape the shrimp mixture into balls. Deep-fry in oil until lightly golden. Drain the oil on paper towels.
- In a saucepan, heat 2 tbsp oil over medium heat. Add remaining onion and garlic and stir until yellow. Add grated tomatoes, tomato paste and curry.
- Add reserved blended shrimp, salt and pepper and about one cup of water. Bring to a boil. Reduce heat and let it simmer for 10 minutes.
- Add the shrimp balls to the saucepan and leave to cook for 20-30 minutes until shrimp is cooked. Serve with white rice.
