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Shrimp and vermicelli briouats
بريوات الكروفيت (briwat crevettes): crisp rolls of prawns, rice vermicelli and chermoula
MoroccanIn coastal cities like Agadir and El Jadida, the festive version of briouats is filled with prawns and rice vermicelli tossed in chermoula — a filling borrowed from seafood pastilla, but in a size you can eat in two bites. They come out at weddings, Eid lunches and Ramadan iftars, hot and crackling, with lemon. The usual mistake is a wet filling: cooked prawns and soaked noodles release water, so drain everything well and dry-fry the mix for a minute. Chef's tip: snip the soaked vermicelli into short lengths with scissors so the rolls fill evenly. Contains shellfish, wheat and egg.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the filling
- 10 ½ oz raw peeled prawnsdeveined, roughly chopped
- 2 ⅛ oz rice vermicelli
- 2 tbsp olive oil
- 3 garliccloves, crushed
- ⅔ oz fresh corianderchopped
- ⅓ oz flat-leaf parsleychopped
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ¼ tsp chilli flakes
- 1 tbsp lemon juice
- ½ tsp salt
For the pastry
- 1 egg yolkfor sealing
- 1 ¼ cups sunflower oilfor frying
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Method
0/5 doneStep 1: Soak 2 ⅛ oz rice vermicelli in hot water for 5 minutes until soft, drain well and snip into 3 cm lengths.
5 minStep 2: Heat 2 tbsp olive oil in a frying pan, add 3 garlic, 1 tsp ground cumin, 1 tsp sweet paprika and ¼ tsp chilli flakes for 30 seconds, then add 10 ½ oz raw peeled prawns and cook, stirring, until they have all turned pink and opaque. Discard any prawns that smell off before cooking.
5 minStep 3: Add the vermicelli, ⅔ oz fresh coriander, ⅓ oz flat-leaf parsley, 1 tbsp lemon juice and ½ tsp salt and toss over the heat until any liquid has gone. Cool completely.
2 minStep 4: Cut 12 warqa or filo pastry sheets into 10 × 15 cm rectangles. Roll a tablespoon of filling in each into a cigar, folding in the sides, and seal with 1 egg yolk.
15 minStep 5: Fry in 1 ¼ cups sunflower oil at 350°F in batches until golden and crisp. Drain and serve hot.
12 min
Nutrition per serving
- Calories
- 270 kcal
- Protein
- 13 g
- Carbs
- 28 g
- Fat
- 11 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does shrimp and vermicelli briouats take?
- About 60 minutes in total: 35 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of fresh coriander?
- Flat-leaf parsley with a little mint (for people who dislike coriander too).
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Perfect for:Ramadan