Depending on their size, these delectable mouthfuls can appear as hors d’oeuvres with drinks or as part of a meal. Since everything’s chopped micro-fine or pulsed in the food processor, it’s really better to start with small or medium shrimp. Jumbos (prawns) aren’t necessary here. What is necessary is not to be surprised if these kavabs fly off the plate before you’ve counted to ten. Use the dhana jiru if you want a true Parsi taste, but the kavabs are equally fabulous without. You can make twelve large or many smaller kavabs.
© 2007 All rights reserved. Published by University of California Press.