MOROCCAN SHRIMP BRIWATS (LIKE EGG ROLLS)
In Morocco, briwats can be stuffed with sweet or savory fillings. This is a savory filling that is somewhat modern in origin. This recipe is an adaptation of both my Moroccan mother-in-law's version (though she adds garlic) and a recipe found in the book "Cooking at the Kasbah" by Kitty Norse. Some people also add soy sauce to the mixture (a sure sign of the recipe's modernity; soy sauce, as you can imagine, is not "native" to Morocco!) :) These are yummy snacks and surprisingly light, despite being fried. Do try to find the lumpia wrappers--briwats should not be doughy, but instead light and crispy, and the lumpia wrappers do the job nicely.
Provided by Nicole Isabella
Categories Lunch/Snacks
Time 1h10m
Yield 15 briwats (a rough estimate), 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cover the vermicelli with hot water and soak for about 15 minutes.
- Drain the noodles and then chop finely.
- Set aside.
- Heat the oil and add the onion and shrimp.
- Cook until the shrimp turns pink, stirring occasionally.
- Remove from heat, chop the shrimp and combine the shrimp/onion mixture with the herbs and spices.
- Put the mixtures in the wrapper and roll up like an eggroll.
- Or, if you prefer, fold the wrappers into triangle shapes.
- Brush the edges with some beaten egg yolk to seal.
- Fry in hot vegetable oil until golden.
- *Youcan freeze uncooked briwats until ready to use.
- Just be sure to let them thaw slightly to avoid splattering in the hot oil.
- Serve with a squeeze of lemon or harissa, if desired.
- This is a good"potluck" dish and is great for a quick and tasty lunch.
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Shola
[email protected]The recipe was easy to follow and the briwats were delicious! I will definitely be making them again.
Ahnesti Cowan
[email protected]These were really easy to make and turned out great! I'm definitely going to make them again.
Ranasabirshakir Sabir
[email protected]I've never had Moroccan food before, but these briwats were delicious! I'll definitely be trying more Moroccan recipes in the future.
Suhana Quadir
[email protected]The briwats were a little too greasy for me.
NAKIYABWE ROBINAH
[email protected]I'm not a big fan of seafood, but I loved these shrimp briwats! The flavors were really well-balanced.
Pey Mcmeans
[email protected]These briwats were amazing! I made them for a party and they were a huge hit. I will definitely be making them again.
Malek Mostafa
[email protected]The shrimp briwats were a bit too spicy for me, but my husband loved them.
Aluel Mabor
[email protected]This was my first time making briwats and they turned out great! The instructions were easy to follow and the end result was delicious.
Dennard Worrell
[email protected]I've made this recipe several times now and it's always a hit! The shrimp are always cooked perfectly and the flavors are amazing. I highly recommend this recipe.
Md Heidoyhossain
[email protected]Not bad, but not great. The filling was a little bland and the briwats were a bit too oily.
Crystal “cauliflower” Simons
[email protected]Absolutely delicious! The combination of flavors was amazing and the shrimp were cooked perfectly. I will definitely be making this again.