Shrimp Briouats

Ingredients

• 250 g (9 oz)warqa or phyllo
• 350 g (12 oz)shrimp, chopped
• 50 g (2 oz)vermicelli, soaked
• 2 tbspchermoula
• for fryingoil
• 1 tspsalt

Method

1. In a medium bowl, combine 350 g (12 oz) of chopped shrimp with 2 tablespoons of chermoula. Make sure each piece of shrimp is well-coated with the chermoula, which will infuse the seafood with a rich blend of herbs and spices. Add 50 g (2 oz) of soaked vermicelli to the mixture, ensuring the noodles are evenly distributed throughout the shrimp.
2. Lay a sheet of warqa or phyllo dough on a clean, flat surface. Cut the sheet into strips approximately 8 cm (3 inches) wide. Place a spoonful of the shrimp mixture at one end of each strip, leaving a small border to make folding easier.
3. Fold the bottom corner of the strip over the filling to form a triangle. Continue folding the triangle over itself, maintaining the triangular shape, until you reach the end of the strip. If necessary, use a small dab of water to seal the edge of the dough.
4. In a deep frying pan, pour enough oil to submerge the briouats and heat it over medium-high heat. Test the oil's readiness by dipping the edge of a briouat into the oil; it should sizzle immediately.
5. Carefully place the briouats into the hot oil, ensuring not to overcrowd the pan. Fry them until they turn a deep golden brown, which should take a few minutes. The dough should be crisp and the filling hot throughout.
6. Once golden, remove the briouats from the oil using a slotted spoon, allowing excess oil to drain off. Place them on a plate lined with paper towels to absorb any remaining oil.
7. Serve the shrimp briouats warm, accompanied by lemon wedges. The acidity of the lemon will complement the rich flavors of the shrimp and chermoula, enhancing the overall taste experience.