{"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\u2019re made in Portugal, the place from where their recipe came to us in Goa. Called \u2018rissois de camarao\u2019 in Portuguese, where \u2018rissois\u2019 means patties or rissoles and \u2018camarao\u2019 means prawns or shrimp, these turnovers are simply irresistible. And they\u2019re not difficult to make at all. Also, prawn rissois can be made in advance, and after they\u2019re breaded, they can be stored in the freezer till you\u2019re 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\u2019re made as appetisers and also as a side dish. You absolutely should give this recipe for prawn rissois or shrimp rissoles a shot. You\u2019ll 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>\u00a0<\/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>\u00a0<\/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>\u00a0<\/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&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&ssl=1 500w, https:\/\/i0.wp.com\/veenapatwardhan.com\/pat-a-cake\/wp-content\/uploads\/2022\/10\/Shrimp-Rissoles.jpg?resize=300%2C240&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\u2019re 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\u201d 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\u2019re made in Portugal, the place from where their recipe came to us in Goa. Called \u2018rissois&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}]}}