Bahraini Prawn Balls (Chebeh Rubyan) - cooking recipe

Ingredients

2 lbs uncooked prawns (1 kg)
1/4 cup coriander leaves (cilantro)
1/2 teaspoon turmeric
1/2 teaspoon dried limes (loomi) (optional)
3/4 cup rice, ground up (I don't think it means rice flour)
1 teaspoon salt
Filling
1 large onion, finely chopped
2 tablespoons ghee (butter could probably be subbed)
1 teaspoon baharat mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
1/2 teaspoon ground dried limes (loomi, or grated rind of 1/2 lemon)
Tamarind Sauce
1 piece of tamarind the size of a small egg
2 cups warm water
1 small onion, finely chopped
1 tablespoon ghee (butter could probably be subbed here)
1 large tomatoes, peeled and chopped
1 teaspoon bahrat mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
1/4 - 1/2 teaspoon hot chili pepper
salt
2 teaspoons sugar
For serving
cooked prawns and coriander sprig (to garnish, cilantro)

Preparation

Shell & devein prawns, rinse and dry well.
Mix prawns with coriander leaves and pass through food grinder using fine screen, or process to a paste in food processor.
Combine prawn mixture with turmeric, ground loomi if available and ground rice. Add salt and mix well with until thoroughly blended. Cover and refrigerate until required.
In a pan gently fry onion in ghee until transparent, stir in bahrat and loomi or lemon rind and remove from heat. Keep aside.
Soak tamarind in 1 cup water for 10 minutes and rub with fingers. Pass through a sieve, pressing pulp through with the back of a spoon. Reserve tamarind liquid.
In a large, wide-based pot gently fry small chopped onion in ghee until transparent. Add tamarind liquid, remaining water, tomato, spices, salt to taste & sugar. cover and simmer gently for 15-20 minutes.
While sauce is simmering make chebeh. Take about a tbs of prawn paste and flatten in moistened palm. Place and tsp of onion filling in center and close up, shaping into a ball. Keep hands moist during shaping. Repeat until ingredients are used.
Drop completed chebeh into simmering sauce. Cover and simmer gently for 35-40 minutes. Chebeh will swell during cooking. Serve hot with Recipe #405300 and garnish with a few cooked prawns and coriander springs if desired.