Shrimp dumplings Moroccan

Shrimp dumplings Moroccan

ingredients:

• 600 g peeled prawns
• 5 bread slices
• 1 pinch of chili paste
• 1 egg
• 2 c. tablespoons flour
• 1 bunch fresh coriander
• 5 cl olive oil
• 1 scoop of saffron powder
• 1 c. to clean turmeric coffee
• 800 g ripe tomatoes
• 1 onion
• 1 red bell pepper
• Salt pepper

method:

Make a cut crosswise in the round part of the tomatoes. Plunge the tomatoes into boiling water. When the skin starts to peel, drain and cool. Peel and chop them coarsely. Peel and finely chop the onion. Wash, core and thinly slice the pepper.

 Heat half the olive oil in a skillet. Add onion and bell pepper and sweat over low heat, stirring occasionally for 10 minutes. When well blended, add the chopped tomatoes, turmeric, saffron, salt and pepper. Stir, cover and simmer gently for 20 minutes.

 Meanwhile, wash, dry and pluck the coriander. Remove the crust of the bread slices. Put shrimp, breadcrumbs, coriander, whole egg, chili paste, salt and pepper in a blender. Mix until a fine mince. Pour it into a bowl and place in cool 15 minutes.

then shape into small balls preparedness shrimp. Roll them in flour.

Heat remaining olive oil in a skillet. Brown the meatballs and quickly add them to the pan of tomatoes. Cook 10 minutes over low heat. Pour meatballs and tomato sauce in a dish and serve immediately