Rissóis de Camarão

13 October 2011 13:35 IST

Much like prawn neureo and yum!

This has been my all-time favourite seafood snack/starter. Little did I know that making it at home would be this easy. Try it out for yourself.

Ingredients

For the pastry: 

1 cup refined flour (maida)

1 cup water

1½ tbsps dalda/butter

Salt to taste

For the filling:

12 medium sized shelled prawns

½ cup finely chopped onion

2 tbsps butter/dalda

4 tbsps cornflour

1½ cups milk

½ cup prawn stock

Salt and pepper to taste

For frying:

Oil for deep frying

1 egg

Breadcrumbs for coating

Pinch of salt & pepper powder

Method 

To make the pastry: Sieve the flour. Heat water and butter in a saucepan. Bring to the boil. Once the butter melts, add salt. Add flour all at once, stirring vigorously until mixture leaves the sides of the pan and becomes lumpy.Transfer to a pastry board or plate, knead a little, cover and keep aside to cool. Knead again. Roll out the pastry dough with rolling pin until fine and smooth. Cut out circles with an inverted cup (approx. 2 inches in diameter). Put a teaspoonful of the filling on one side of each round, fold over into moon shapes and moisten to seal.

To make the filling: Boil the prawns and chop them real fine. Keep stock aside. In a non-stick pan, sauté the onions with butter till translucent. Add the chopped prawn. Add the flour and mix well. Stir for a while and then add the prawn stock followed by the milk. Cook for 2 minutes, stirring continuously. Add salt, pepper. Combine. Remove from heat and keep aside.

To fry: Beat the egg. Mix the breadcrumbs with a little salt and pepper powder. Dip each rissóis in beaten egg, coat evenly with breadcrumbs and deep-fry till golden brown.
By Sapna Sardessai