Rice Fritters Stuffed with Crustaceans in Moroccan Sauce

Method

1. Finely chop the raw prawns and scampi (or use leftover crustacean meat). Mix with a pinch of salt, a little pepper, and a drizzle of extra virgin olive oil. Set aside as the filling.
2. Take leftover cooked rice (e.g., saffron risotto or plain). Shape into small balls about the size of a ping pong ball. Make a hole in each ball, stuff with the raw seafood filling, and close the hole to seal.
3. Set up a breading station: have plates with flour, beaten eggs, and breadcrumbs. Dip each fritter first in flour, then in egg, then in breadcrumbs. Use one hand for dry ingredients and the other for wet to keep clean.
4. Refrigerate the breaded fritters for at least 30 minutes (if preparing in advance, remove them 10–15 minutes before frying to take off the chill).
5. For the sauce: in a sauté pan, heat a drizzle of olive oil. Add the crustacean shells (heads and carapaces) and a clove of garlic. Sauté until the shells turn slightly red. Deglaze with a splash of cognac. Add tomato (canned or fresh), a teaspoon of Moroccan spice mix, a little harissa for heat, a pinch of chili, and some chopped cherry tomatoes. Pour in fish stock or light vegetable broth. Simmer for a few minutes, then blend everything with an immersion blender. Strain through a fine sieve to remove shell pieces. Adjust salt and keep warm.
6. Heat oil for deep frying to 145°C (use a ladle to cool the oil if it gets too hot). Fry the fritters until golden brown on all sides. Drain on paper towels.
7. Serve: spoon the sauce onto a plate, place a fried fritter on top. Garnish with fresh mint leaves and a sprinkle of capers powder (optional). Enjoy immediately.