Rice dumplings with shrimp and vegetables

Category: Appetizers and tapas
Difficulty: Easy

Ingredients: 
Serves 4
200 gr. rice
250 gr. Prawn
200 gr. green beans
2 carrots
½ zucchini
3 cloves garlic
1 egg
water
extra virgin olive oil
salt

For batter:
flour
egg

For the sauce: 
1 onion
2 cloves garlic
1 cup of brandy
½ cup tomato sauce
1 cup water
heads and shrimp shells
extra virgin olive oil
salt
a sprig of parsley

Instructions: 
Put water to boil in a saucepan. Bring to the boil, add the rice, a pinch of salt and 3 cloves garlic. Simmer for 18-20 minutes, strain and refréscalo.

Clean and chop the beans, carrots and zucchini into cubes. Cook for 6-8 minutes and drain. Peel the prawns (reserve the heads and shells), chop into cubes and escáldalas for one minute in the same pan where you cooked the vegetables.

Peel 2 cloves garlic, brown filetéalos and set them in a pan with some oil. Chop the onion finely, intangible and season. When lightly browned, add a sprig of parsley and the heads and shells from shrimp. Rehógalas Flatten slightly and briefly. Pour the brandy, flambé, pour the tomato sauce and 1 cup of water. Cook all together for 15 minutes.

Mix rice, vegetables and shrimp in large bowl. Beat egg and add. Take small portions and form ball down well. Pass them in flour and beaten egg and fry in a pan with oil. Place meatballs in a large bowl and serve the sauce separately in a gravy boat.