{"id":808,"date":"2022-10-14T18:36:55","date_gmt":"2022-10-14T13:06:55","guid":{"rendered":"https:\/\/veenapatwardhan.com\/pat-a-cake\/?p=808"},"modified":"2022-10-14T18:36:55","modified_gmt":"2022-10-14T13:06:55","slug":"deliciousgoanprawnrissois","status":"publish","type":"post","link":"https:\/\/veenapatwardhan.com\/pat-a-cake\/2022\/10\/14\/deliciousgoanprawnrissois\/","title":{"rendered":"Delicious Goan Prawn Rissois"},"content":{"rendered":"<h2><strong>Super-tasty Goan Shrimp Rissoles<\/strong><\/h2>\n<p>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&#8217;re made in Portugal, the place from where their recipe came to us in Goa. Called &#8216;rissois de camarao&#8217; in Portuguese, where &#8216;rissois&#8217; means patties or rissoles and &#8216;camarao&#8217; means prawns or shrimp, these turnovers are simply irresistible. And they&#8217;re not difficult to make at all. Also, prawn rissois can be made in advance, and after they&#8217;re breaded, they can be stored in the freezer till you&#8217;re ready to fry and enjoy them.<\/p>\n<p>Prawn rissois are as popular in Lisbon and other parts of Portugal as they are across Goa where they&#8217;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&#8217;ll love them. Another must-try Goan delicacy is <a href=\"https:\/\/veenapatwardhan.com\/pat-a-cake\/2022\/07\/08\/healthierchickenpanrolls\/\">Chicken Pan Rolls<\/a>, often made for family celebrations and parties.<\/p>\n<p><iframe loading=\"lazy\" title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/kUDkoTgRPEk\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<h3><strong>Ingredients<\/strong><\/h3>\n<p><em>Filling<\/em><\/p>\n<p>\u00bd cup cleaned, de-veined prawns (25 Nos)<\/p>\n<p>1 tbsp oil<\/p>\n<p>3 green chillies, finely chopped<\/p>\n<p>1 medium-size onion, finely chopped<\/p>\n<p>3 cloves garlic, crushed<\/p>\n<p>2 tsp salted butter<\/p>\n<p>1 \u00bd tbsp all-purpose flour (maida)<\/p>\n<p>\u00bd cup milk<\/p>\n<p>\u00bc tsp grated nutmeg<\/p>\n<p>2 tbsp grated processed\/cheddar cheese<\/p>\n<p>2 tbsp chopped coriander<\/p>\n<p>\u00bd tsp ground pepper<\/p>\n<p>\u00bd tsp + \u00bd tsp salt<\/p>\n<p>&nbsp;<\/p>\n<p><em>Dough for outer covering <\/em><\/p>\n<p>\u00bd cup milk<\/p>\n<p>\u00bd cup water<\/p>\n<p>1 \u00bd tbsp salted butter<\/p>\n<p>\u00bd tsp salt<\/p>\n<p>1 cup all-purpose flour (maida)<\/p>\n<p>&nbsp;<\/p>\n<p><em>Coating<\/em><\/p>\n<p>1 egg<\/p>\n<p>1 tbsp water<\/p>\n<p>Approx. \u00bd cup breadcrumbs<\/p>\n<p>(<em>Makes 25 appetiser-size rissois<\/em>)<\/p>\n<p>&nbsp;<\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-807\" src=\"https:\/\/i0.wp.com\/veenapatwardhan.com\/pat-a-cake\/wp-content\/uploads\/2022\/10\/Shrimp-Rissoles.jpg?resize=500%2C400&#038;ssl=1\" alt=\"Shrimp Rissoles\" width=\"500\" height=\"400\" srcset=\"https:\/\/i0.wp.com\/veenapatwardhan.com\/pat-a-cake\/wp-content\/uploads\/2022\/10\/Shrimp-Rissoles.jpg?w=500&amp;ssl=1 500w, https:\/\/i0.wp.com\/veenapatwardhan.com\/pat-a-cake\/wp-content\/uploads\/2022\/10\/Shrimp-Rissoles.jpg?resize=300%2C240&amp;ssl=1 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<h3><strong>Procedure<\/strong><\/h3>\n<ol>\n<li>To prepare the filling, first de-vein, wash, pat dry, and finely chop the prawns. Marinate this with \u00bd tsp salt and \u00bd tsp ground pepper for around 20 minutes.<\/li>\n<li>Heat the oil in a pan. Saut\u00e9 the chopped chillies in it and then add in the chopped onion. Saut\u00e9 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. Saut\u00e9 the prawns for a couple of minutes till they&#8217;re almost cooked. Remove to a bowl.<\/li>\n<li>Next, in the same pan, prepare a roux by melting the butter and then cooking the flour in it by saut\u00e9ing the mix for a minute or two on low heat till the roux starts becoming pale brown in colour.<\/li>\n<li>Pour in the milk and stir and cook the mix on low heat till you have a smooth sauce. Stir in the grated nutmeg.<\/li>\n<li>Then add the prawn mixture to the white sauce. Mix well. Add the remaining \u00bd tsp salt, and stir in the grated cheese and chopped coriander.<\/li>\n<li>Taste the filling and add some more seasonings if necessary.<\/li>\n<li>After the filling cools down, cover and keep it in the fridge for around half an hour.<\/li>\n<li>To prepare the dough, add the salt and butter to the milk and water and bring the mix to a boil.<\/li>\n<li>Slowly stir in the flour. Keep stirring till the dough comes away from the sides of the vessel and forms a ball.<\/li>\n<li>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.<\/li>\n<li>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 \u00bd&#8221; diameter, cut out discs for making appetiser-size rissois.<\/li>\n<li>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.<\/li>\n<li>Roll the remaining dough and shape the rest of the rissois.<\/li>\n<li>To prepare the coating, whisk the egg and water in one bowl. Transfer the breadcrumbs to another.<\/li>\n<li>Dip the rissois in the beaten egg and roll them in the breadcrumbs.<\/li>\n<li>Finally, deep fry the rissois in oil on medium heat till they turn golden brown. Drain them on an absorbent kitchen paper towel.<\/li>\n<\/ol>\n<p>Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&#8217;re made in Portugal, the place from where their recipe came to us in Goa. Called &#8216;rissois&nbsp;<a class=\"read-more\" href=\"https:\/\/veenapatwardhan.com\/pat-a-cake\/2022\/10\/14\/deliciousgoanprawnrissois\/\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":806,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[12],"tags":[814,816,813,815,818,821,820,817,819],"class_list":["post-808","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-vegetarian","tag-goan-prawn-rissois","tag-goan-prawn-rissoles","tag-prawn-rissois","tag-prawn-rissoles","tag-prawn-turnovers","tag-rissois","tag-rissoles","tag-shrimp-rissoles","tag-shrimp-turnovers"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/veenapatwardhan.com\/pat-a-cake\/wp-content\/uploads\/2022\/10\/Delicious-Prawn-Rissois.jpg?fit=760%2C400&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/posts\/808","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/comments?post=808"}],"version-history":[{"count":3,"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/posts\/808\/revisions"}],"predecessor-version":[{"id":811,"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/posts\/808\/revisions\/811"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/media\/806"}],"wp:attachment":[{"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/media?parent=808"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/categories?post=808"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/tags?post=808"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}