Shrimp Balls in a Tangy Sauce – Chebeh Rubyan

posted on: May 27, 2025

By: Habeeb Salloum/Arab America Contributing Writer

In the Arab Gulf countries, shrimp dishes remain as one of the most popular seafood options.  Within this region of the Arab world there continues to be influx of various nationalities who work there.  They bring with them their tastes and flavours. Shrimp balls in a tangy sauce is one of these novelties.  This dish, one of my favourites.  

I believe that this dish is of Malaysian origin since Chebeh is an island off the east coast of Peninsular Malaysia.  However, it has been designed to suit the tastes of the Arab world by adding baharat and pomegranate syrup.  

Baharat, the Arabic word for ‘spices’ is a blend of spices commonly used in the countries of the Greater Syria region and also in the Arab Gulf countries.  Pomegranate syrup or dibs rumman is a condensed and thick syrup, the result of boiling fresh pomegranate juice.  Both baharat and dibs rumman are available in any supermarket outlet selling Arab foodstuffs.

Serves 4

1-pound medium (16 to 20) uncooked fresh shelled shrimp, de-veined

4 tablespoons finely chopped fresh coriander leaves (cilantro)

1/2 teaspoon ground turmeric

1 teaspoon salt

4 tablespoons rice flour

1 large egg, beaten

5 tablespoons butter

3 large onions, minced 

1 teaspoon baharat

2 cloves garlic, smashed

2 tablespoons pomegranate syrup (dibs rumman)

1 cup water

one 10-oz can (1 cup) stewed tomatoes

1/8 teaspoon cayenne

In a food processor, process the shrimp and the coriander leaves into a paste then transfer to a mixing bowl.  Add the turmeric, 1/2 teaspoon of the salt, rice flour and the egg to the paste and mix thoroughly, then cover and refrigerate.

For the filling, in a medium-sized skillet melt 3 tablespoons of the butter then add 2 cups of the onion.  Sauté over medium/low heat for 10 minutes then stir in 1/2 teaspoon of the baharat and remove from heat. Set aside. 

To make the sauce, in a medium-sized saucepan, melt the remaining 2 tablespoons of the butter  then sauté the remaining 1 cup of the onion over medium/low heat for 10 minutes. Add the remaining 1/2 teaspoon of the salt, the remaining 1/2 teaspoon of the baharat, the garlic, pomegranate syrup, water, tomatoes and the ground red pepper (cayenne), then cover and cook over low heat 10 minutes.  Transfer to a 9 X 13 X 2-inch baking pan.

In the meantime, take about 1 heaping tablespoon of the shrimp paste and flatten in the palm of a hand, then place 1 teaspoon of the filling in the center.  Form shrimp paste into a closed ball around the filling.  Continue the same process until the paste and filling are finished.  Gently place the balls into the sauce then cover and bake in a 350°F preheated oven for 40 minutes.  

Serve immediately with cooked rice.

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