Moroccon Shrimp Briouates
Description
Looking for a vibrant, and flavorful appetizer to try next in the kitchen? Try making Moroccan briouats; the crispy triangles are a staple of Moroccan cuisine, packed with spices, vermicelli noodles, shrimp, and wrapped in alwaraqa dough, that we substituted with phyllo dough, You will love their crunch, the flavor and the moist interior.
Ingredients
- 1 package phyllo dough
- 250 grams glass noodles
- 300 grams shrimp, peeled and vein removed
- A handful of chopped cilantro
- 1/4 cup sunflower oil
- 1 tablespoon butter
- 1/2 teaspoon cumin powder
- 1 tablespoon paprika
- 4 garlic cloves, crushed
- Salt to taste
- 1/2 teaspoon cayenne pepper or to taste
To make the water flour paste
- 1/4 cup flour
- 1/4 cup water
Instructions
- If you are working with phyllo dough, thaw it properly overnight in the fridge, because the slow, cold process prevents the paper-thin sheets from drying out too quickly and becoming gummy or cracking. If you are using brik pastry skip this step.
- Boil water in a medium-sized pot, add the vermicelli noodles, remove from heat and soak the noodles for 5 minutes, strain the vermicelli. Leave it to cool down a bit then roughly chop the vermicelli with a sharp knife.
- Heat oil in a large skillet, add the butter, stir in the shrimp and saute for just 2 minutes, allowing them to turn from traslucent to opaque; remove with a slotted spoon and set aside. Cut the shrimp to 1 inch pieces.
- To the same skillet add the crushed garlic, cilantro, cumin powder, cayenne, paprika and salt, cook everything together over medium heat allowing the spices to diffuse with garlic and cilantro, this combination is called in Morocco chermoula, cook it for about 3 minutes, stirring frequently, add the cooked vermicelli and shrimp and stir well together to infuse the vermicelli and shrimp in the chermoula. Take a bite to adjust salt to your taste prefernce. Leave it to cool down completely.
- In a small bowl mix together the flour and water to form a paste.
- Cut a whole phyllo pastry sheet into three equal strips. Cover with a plastic bag or a damp kitchen towel to prevent it from drying out. Take two sheets of phyllo and Lay the two strips of phyllo on top of each other.
- Place a heaping tablespoon of the filling in the bottom right-hand corner, fold the corner to the left to form a triangle, then to the right, continue folding the triangle, flipping right and then left until you reach the end of the strip, brush the end of the edge with the water and flour mixture to securly wrap the briouats. Watch the video tutorial below.
- Heat oil to an adequate frying temperature, and fry the shrimp briouates in batches (don't crowd the frying pan) to a golden color, remove with a slotted spoon and serve warm, how delicious.
Video
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