I’m not done yet with the appetizers and the ideas for snacks. In fact, since I’m in Morocco these days, I’m enjoying the freshly made brik sheets which are a healthier option than other types of wrapping.
I give you today our family recipe of seafood briouates/sbiaats. Some will add white fish to it. Some with make it hotter or milder. But most of us will use pretty much the same ingredients, give and take on the seasoning or the type of vegetables.
They’re usually presented as Entrée/Starter to a main meal or just eaten as an afternoon snack.
These appetizers are again freezer-friendly once uncooked.
For 14 pieces +
Prep: 30 min – Frying time: about 4 min/ or baking time: 25 min
- 70 to 100g de fine rice vermicelli
- 500 g of shrimps or/and squids or calamari, cleaned and chopped
- 1 courgette, in small cubes or julienned
- 1 red bell pepper and/or green, finely chopped
- 1 cup of button mushrooms, chopped
- 2 yellow or red onions, finely chopped
- 4 tbsp of olive oil
- ½ cup of coriander and parsley, chopped
- 1 bay leaf
- 2 garlic clove, crushed
- 1 tbsp of sweet paprika
- 100 g or green olives or capers or preserved lemon, or gherkins, chopped
- 1 to 2 tbsp of harissa, or any hot chili powder otherwise (optional)
- Seaweed or wakame
- 2 tbsp of butter
- 3 to 4 tbsp de soy sauce
- 1 tsp of lemon juice
- Oil for frying/baking
- Butter for the brik sheets
- Salt and black pepper to taste
- Some soft white cheese or some grated cheese such as Edam
Rice vermicelli and wakame
Cook vermicelli for 3 minutes in hot water where we would have cooked the shrimp skin and head then discarded them, for more sea flavour. Then we drain and cut the long vermicelli with scissors about at least 2 cm length to make it easy for people when they’re enjoying the sbiaats/briouates.
The same water can be used for dry seaweed (in Japanese corners) which do not take more than 5 minutes and its ready to be chopped.
Drain/sieve both ingredients and set aside to cool.
Making the stuffing
|1/2 kg of big fresh brik sheet
Heat oil and sautée the vegetables (onions, red peppers). Once caramelized, add chopped or grated zucchini, bay leaf, calamari and diced garlic. If you are using squids, add them at this stage too. If you are using shrimps, add them at the end as they don’t need too much time to cook. Discard the bay leaf.
Remove from heat and add the herbs, seaweed, vermicelli and remaining ingredients. Season to taste. Transfer to a bowl. Allow to cool.
|Making the seafood stuffing
Shaping and cooking the seafood rolls/ triangles
Cut the brik sheets into ribbons/strips of at least 20 cm long and 10 cm large . Detach them from each other. Brush them with melted butter as you go.
Place the stuffing in the end of the strip. Fold into a triangle or roll. Press and arrange the shape while doing it. Nothing should come out from the ends or the corners. You may seal it with a flour paste (1 tbsp of flour mixed with 1 tbsp of water).
Deep fry in hot oil or bake them (brushed with butter/oil).
Seafood briouates or sbiaats are best eaten hot/warm with soy sauce, or any hot sauce. With a salad, they make a proper meal.