Moroccan Shrimp Briouats

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based protein alternative.

phyllo pastry

🥗Healthier: whole wheat pastry

💰Cheaper: spring roll wrappers

Whole wheat adds fiber, while spring roll wrappers are more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a high smoke point and healthy fats.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal acts as a binder in vegan recipes.

Boil water in a medium-sized pot.

Add the glass noodles and soak for 5 minutes before draining.

Heat oil in a large skillet and add butter.

Stir in the shrimp and cook for 2 minutes until they turn from translucent to opaque; remove with a slotted spoon and set aside.

To the same skillet, add crushed garlic and cilantro; stir well over medium heat.

Season with cumin powder, cayenne, paprika, and salt; cook until spices diffuse with garlic and cilantro.

Drain the vermicelli and roughly chop it with a sharp knife.

Cut the shrimp into one-inch pieces.

In a small bowl, combine flour and water to prepare a paste for sealing the briouats.

Cut the filo pastry sheet into three equal strips and layer two sheets on top of each other.

Place a heaping tablespoon of filling in the bottom right corner of the strip.

Fold the corner to the left to form a triangle, then to the right, continuing to fold until reaching the end; brush the end with the flour and water mixture to seal.

Repeat with remaining dough and filling.

Heat oil in a large pot to an adequate frying temperature and fry the briouats in batches, avoiding crowding the pan.

Remove with a slotted spoon and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens