Prawn Rissoles is a delicious & mouth watering appetizer, that melts in your mouth. It is pronounced as Rissoee. We Goans love this snack .. one of the many lovely recipes gifted by the Portuguese!
This is a favorite & popular authentic Portuguese snack which is served at parties. It is also good as a light lunch with a salad. They freeze & refrigerate well so you can prepare them in advance & can fry them just before serving. As an alternative, you may fill with cooked fish, meat, chicken or vegetables instead of prawns.. the original recipe calls for fresh Prawns.
Do try these delicate finger eats.. I’m sure you will love it!! J
Ingredients for Filling :
1 cup Milk
3 tsps. Refined Flour (Maida)
1 tsp. Butter
½ cup Prawns (shelled, deveined, boiled & chopped)
Salt, Pepper & grated Processed Cheese to taste
A pinch of fresh Nutmeg powder
1 tsp. Parsley/celery/coriander (chopped finely)
2 cloves fresh Garlic (finely minced)
Preparation of the Filling:
Warm the milk with butter, garlic, parsley & then add maida slowly & stir continuously & briskly with a balloon whisk; making sure it is smooth.
Add salt, pepper & nutmeg pwd. & let the sauce thicken.
When the mixture is sufficiently thick & lightly coats the back of the spoon add the chopped prawns & keep stirring till the mixture thickens further. (Thick enough for filling).
Add grated cheese & stir to blend well.
Keep aside to cool.
Ingredients for the Pastry Dough :
100 gms. Whole Wheat Flour
50 gms. Refined Flour (Maida)
250 ml. Water
2 tsps. Ghee/Butter
1 tsp. Salt
Preparation of the Pastry Dough :
Sift both the flours together & keep aside for later use.
Bring to a boil water, salt & ghee/butter in a sufficiently large & deep pan. (I used my pressure cooker without the lid).
Remove the pan from the heat & add the sifted flour it to the boiling water. (It should not be lumpy)
Mix it quickly & briskly with a wooden spoon or a balloon whisk till well blended. Return to heat & cook until thick & smooth to come cleanly away from the sides of the pan.
Remove from heat & turn it on to a flat surface.
Knead into a smooth dough when it is warm to the touch.
The dough is ready for rolling out the pastry for the prawn rissoles.
Preparation & Frying of the Prawn Rissoles :
1 Egg (lightly beaten)
A pinch of Pepper & Salt
Bread Crumbs for rolling
Vegetable oil for deep frying
Roll out the dough into small slightly thick discs on a floured board. (You may use a round pastry cutter or a lid of a tin to cut neat round discs).
Fill with prawn white sauce stuffing in the centre of the disc, fold into semi circle, press the edges firmly, use a edged pastry cutter to give a good shape or shape as desired. (You may use lightly beaten egg to seal each rissole).
Beat one egg in a bowl very lightly.
Add some pepper & a pinch of salt.
Dip each of the prepared prawn rissole into the egg mixture.
Drain to remove excess & roll in bread crumbs.
Refrigerate for at least 30 minutes to set.
Heat oil in a wok/kadhai till hot.
Reduce heat & gently lower the prepared crumbed rissoles.
Fry few at a time depending on the size of your wok.
Adjust heat while frying; make sure they do not burn.
Fry until golden brown.
Drain to remove excess oil completely with a slotted spoon.
Place on a plate lined with absorbent towels/paper.
Serve hot with your favorite dipping sauce.
