Sunday, October 2, 2016

Rissois de Camarao

Here is another recipe inherited from the Portuguese. Rissóis de Camarão  directly translated into  english means Prawn Patties. They are actually a deep-fried Portuguese version of pierogies with a creamy prawn filling. The recipe used to make rissois along with the process of dredging them in egg and breadcrumbs and subsequent deep frying ensures its unique texture of a crispy exterior and tender interior. This melt in the mouth snack and starter is a hot favorite at parties and wedding receptions in Goa and one of my favorite  fat-filled guilty indulgences.

For the pastry
2 cups white plain flour
2 cups whole milk
1/2 tsp salt
3 tbsp butter

For the  filling
11/2 cup shelled prawns, de-veined and chopped
1 tbsp butter
1/4 cup finely chopped onions
1/2 teaspoon of garlic paste
1 cup milk
1 tbsp plain flour
1 tbsp grated cheese
Dash of nutmeg powder
Salt and white pepper to taste

To assemble and fry
2 eggs plus 4 tblsp water, lightly beaten
breadcrumbs for coating
                                                                                 Vegetable oil for deep-frying


Melt the butter in a saucepan. Add the onion and garlic and fry till onions are transparent. Add the chopped prawns and cook till they turn light pink. Stir in milk, salt and pepper. Mix the flour with a little water and stir into the mixture. Cook till thick and creamy. Remove from heat and add the cheese and nutmeg. Mix well and set aside to cool.

In a saucepan, add the milk and butter. Let it cook over medium-high heat until the milk is scalded. Lower the heat and stir in the flour into the hot milk using a wooden spoon. Keep stirring over low heat until it forms smooth dough and pulls away from the sides of the pan .Take the pan off the heat and allow to cool a little. Turn the dough out onto a lightly floured work space. Knead the warm dough until smooth and the dough springs back slightly when pressed with your finger. Keep covered while working on following steps.

Sprinkle some flour over your work surface.  Roll out pastry to about 1/8 inch thick. Cut out rounds about 2 inches in diameter.  Add 1 teaspoon of the shrimp filling into the middle of the shapes. Fold the dough over to form a semi circle, pressing the edges together.  Dip the rissole into the beaten egg, then into the bread crumbs. Set aside till ready to fry. The crumbed rissois may be frozen at this stage and thawed and deep fried when required.

Add 2 inches of vegetable oil to a large frying pan. Place it on high heat. When the oil is hot, fry the rissois, a few at a time until golden brown. Allow to drain on paper towels and serve.


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