Briouates Crispy Shrimp

Briouates Crispy Shrimp

Briouates Crispy Shrimp
For 6 persons


200 g of leaves pastilla
400g peeled shrimp
2.5 cl of olive oil
1 egg
Frying oil

Chermoula sauce:
50 g fresh coriander
50 g of parsley
1 garlic clove
200 g onions
100 g of red olives
¼ teaspoon cumin
½ teaspoon paprika
10 cl of olive oil
1 lemon
Salt and pepper

Prepare the charmoula by mixing coriander, parsley, garlic, onion and chopped red olives, cumin, salt, pepper and paprika. Add 2 cl lemon juice and olive oil. In a finish, put the shrimp, add the chermoula sauce and mix well until a farce. Heat the olive oil in a skillet. Add charmoula Shrimp Fry over high heat, stirring until browned. Place several sheets of pastilla one over the other and roll them. Slice the roll into 4 equal pieces and roll out for the bands. Detach each other. Beat an egg in a bowl. Ask some stuffing shrimp down a pastilla with foil strip. Fold into a triangle of left and right to the top of the sheet. Heat the oil in your deep fryer. Using a spider briouattes immerse in hot oil and let brown. Drain on absorbent paper.


Discover also : Briouates chicken

Frensh Version : Briouattes croustillantes aux crevettes

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