Ingredients
- 16 brick sheets
- 500 g peeled pink shrimp tails
- 2 heads level tablespoon of cornstarch
- 15 cl of fish stock
- 2 tablespoons chopped coriander
- 2 tbsp. teaspoon paprika
- 1 tbsp. teaspoon ground cumin
- 1 pinch or more of hot pepper to taste
- Oil for frying
- Salt
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Heat the oil in a frying pan.
drop the cigars in small batches and fry them for 2 to 4 minutes, turning them once or twice, until they are nicely golden.
Drain them on absorbent paper and serve hot.Preparation
Poach the shrimp for 2 minutes at a gentle simmer in the hot fish stock. Drain them and let the cooking liquid cool. Roughly chop them with a knife.
Dissolve the cornstarch in the shrimp cooking juice. Heat, stirring constantly, until the sauce thickens. Add the chopped shrimp, paprika, cumin, coriander and chili pepper, salt and mix well.
Separate the brick sheets and cut them in half.
Place a small pile of stuffing at one end. Fold the two opposite sides over the filling, then roll the sheet to form small cylinders.
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source: Moroccan-cuisine
