Dombrés aux Crevettes : Recette Traditionnelle Antillaise

Ingredients

• 500 gwhole prawns
• 500 gplain flour
• 250 mlwater
• 1 teaspoonsalt
• to tastetomatoes, onions, garlic and spring onions
• to tastetomato purée, chilli and lime

Instructions

1. 1

   Make the dough

   Mix the flour and salt. Gradually add the water until you have a soft dough, then leave it to rest for 15 minutes.

2. 2

   Cook the sauce

   Fry the onions, garlic and spices. Add the tomatoes and tomato purée, then simmer for 5 minutes.

3. 3

   Shape the dumplings

   Shape the dough into small balls and drop them straight into the gently simmering sauce.

4. 4

   Simmer and finish

   Cook for 20 minutes. Add the prawns and chilli 10 minutes before the end of cooking, then finish with lime.

What are dombrés?

Dombrés are small dough dumplings cooked in a seasoned sauce, a comforting dish associated with the French Caribbean, including the Antilles. This version pairs them with prawns and a tomato base.

The dumplings cook directly in the sauce, so they take on its flavour as they soften. A rest for the dough and a gentle simmer help the result stay tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 30g protein, 95g carbs, 4g fat.

The flour provides most of the carbohydrates, while the prawns contribute much of the protein. The dough and prawns are naturally low in fat, though the final amount depends on how much fat is used to fry the aromatics. Balance a serving with salad or vegetables on the side.

Build the tomato base

Aromatics: Onion, garlic and spring onion give the sauce its savoury foundation. Fry them before adding the tomatoes so their flavour has time to develop.

Tomato: The tomatoes and tomato purée make a concentrated, coating sauce. Simmer the base for the stated 5 minutes before adding the dumplings.

Get the dough right

Water: Add it gradually rather than all at once, stopping when the dough is soft and workable. Flour can absorb liquid differently, so the texture is the best guide.

Rest: Leave the dough for 15 minutes before shaping. This makes it easier to handle and form into small, even balls.

Shape and simmer

Small balls: Keep the dumplings similarly sized so they cook at a similar pace. Drop them into the sauce while it is gently simmering.

Gentle heat: A steady simmer cooks the dough without making the sauce bubble too vigorously. Stir carefully if needed to help prevent dumplings sticking to the pan.

Time the prawns

Late addition: Add the prawns and chilli 10 minutes before the end, as directed, so the prawns do not spend the whole simmering time in the sauce.

Doneness: The dumplings should be cooked through, while the prawns should be opaque and firm. Finish with lime to add a fresh, sharp note.

Serve it as a one-pot meal

Dombrés with prawns are filling enough to serve on their own. A crisp green salad or simply dressed vegetables can add freshness alongside the rich sauce.

Lime wedges at the table let everyone adjust the acidity to taste. If the sauce thickens while standing, loosen it with a small splash of water when reheating.

Recipe notes & tips

• Add the water gradually so the dough does not become sticky.
• Rest the dough for the full 15 minutes before shaping.
• Make the dumplings evenly sized to help them cook consistently.
• Keep the sauce at a gentle simmer while the dumplings cook.
• Add the prawns 10 minutes before the end of cooking, as specified.
• Taste the finished sauce and adjust the lime to your preference.

Variations

• More heat: Add extra chilli to the sauce if you prefer a spicier dish.
• Extra lime: Serve with lime wedges for a sharper finish.
• Different seafood: Use peeled prawns in place of whole prawns, adjusting for their size.
• Herb finish: Add extra chopped spring onion just before serving.
• Thicker sauce: Simmer the tomato base a little longer before adding the dumplings.

Common mistakes to avoid

• Adding all the water at once: Pour it in gradually and stop when the dough is soft.
• Skipping the rest: Give the dough its full 15 minutes so it is easier to shape.
• Making uneven dumplings: Shape them to a similar size for more even cooking.
• Boiling too hard: Keep the sauce at a gentle simmer to protect the dumplings.
• Adding prawns too early: Put them in 10 minutes before the end to avoid overcooking.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has thickened; avoid prolonged reheating, which can toughen the prawns.

Frequently asked questions