Delicious Goan Prawn Rissois

Super-tasty Goan Shrimp Rissoles

These are melt-in-the-mouth, delicious turnovers with a creamy prawn filling. Super-tasty Goan prawn rissois or rissoles are made by Goans till today just like they’re made in Portugal, the place from where their recipe came to us in Goa. Called ‘rissois de camarao’ in Portuguese, where ‘rissois’ means patties or rissoles and ‘camarao’ means prawns or shrimp, these turnovers are simply irresistible. And they’re not difficult to make at all. Also, prawn rissois can be made in advance, and after they’re breaded, they can be stored in the freezer till you’re ready to fry and enjoy them.

Prawn rissois are as popular in Lisbon and other parts of Portugal as they are across Goa where they’re made as appetisers and also as a side dish. You absolutely should give this recipe for prawn rissois or shrimp rissoles a shot. You’ll love them. Another must-try Goan delicacy is Chicken Pan Rolls, often made for family celebrations and parties.

Ingredients

Filling

½ cup cleaned, de-veined prawns (25 Nos)

1 tbsp oil

3 green chillies, finely chopped

1 medium-size onion, finely chopped

3 cloves garlic, crushed

2 tsp salted butter

1 ½ tbsp all-purpose flour (maida)

½ cup milk

¼ tsp grated nutmeg

2 tbsp grated processed/cheddar cheese

2 tbsp chopped coriander

½ tsp ground pepper

½ tsp + ½ tsp salt

Dough for outer covering

½ cup milk

½ cup water

1 ½ tbsp salted butter

½ tsp salt

1 cup all-purpose flour (maida)

Coating

1 egg

1 tbsp water

Approx. ½ cup breadcrumbs

(Makes 25 appetiser-size rissois)

Procedure

1. To prepare the filling, first de-vein, wash, pat dry, and finely chop the prawns. Marinate this with ½ tsp salt and ½ tsp ground pepper for around 20 minutes.
2. Heat the oil in a pan. Sauté the chopped chillies in it and then add in the chopped onion. Sauté the onion till it softens and just starts browning. Add the chopped garlic, cook this for a few seconds, and then add the marinated chopped prawns. Sauté the prawns for a couple of minutes till they’re almost cooked. Remove to a bowl.
3. Next, in the same pan, prepare a roux by melting the butter and then cooking the flour in it by sautéing the mix for a minute or two on low heat till the roux starts becoming pale brown in colour.
4. Pour in the milk and stir and cook the mix on low heat till you have a smooth sauce. Stir in the grated nutmeg.
5. Then add the prawn mixture to the white sauce. Mix well. Add the remaining ½ tsp salt, and stir in the grated cheese and chopped coriander.
6. Taste the filling and add some more seasonings if necessary.
7. After the filling cools down, cover and keep it in the fridge for around half an hour.
8. To prepare the dough, add the salt and butter to the milk and water and bring the mix to a boil.
9. Slowly stir in the flour. Keep stirring till the dough comes away from the sides of the vessel and forms a ball.
10. Now transfer the hot cooked dough to a clean work surface and in the beginning, work it with a wooden spoon or spatula. Once it can be handled by hand, knead it for 2-3 minutes till it forms a smooth and soft ball.
11. Then divide the dough into three parts. Keep two parts covered and roll one part out into a thin sheet. Using a glass of 2 ½” diameter, cut out discs for making appetiser-size rissois.
12. Place a tsp of filling on each disc. Fold the disc over to form a semi-circular shape and lightly press the curved edges together.
13. Roll the remaining dough and shape the rest of the rissois.
14. To prepare the coating, whisk the egg and water in one bowl. Transfer the breadcrumbs to another.
15. Dip the rissois in the beaten egg and roll them in the breadcrumbs.
16. Finally, deep fry the rissois in oil on medium heat till they turn golden brown. Drain them on an absorbent kitchen paper towel.

Enjoy!