Prawn Rissoles the Easy Way
Category News
Makes about 60
The only one problem with rissoles is that you can never only have one. These delicious little parcels of tastiness are a favourite snack, tapas, and side dish for everyone. This recipe is a take on the traditional Portuguese rissoles and can be frozen before frying to save for another occasion.
Without further delay, here is an easy recipe for scrumptious prawn rissoles.
Ingredients:
The Filling:
500g shrimp
250g crab sticks, chopped
1 Tbsp. butter
1 onion, diced
2 garlic cloves, crushed
1 Tbsp. flour
½ cup full cream milk
½ cup of fish stock
1 Tbsp. fresh parsley, chopped
O1 Tbsp. olive oil
Black pepper
Salt
The Pastry:
2 cups hot water
2 cups full cream milk
2 Tbsp. salted butter
4 cups of flour
1 ½ tsp. salt
1 tsp. Lemon rind
Black pepper
1 ½ tsp. salt
1 ½ tsp. Nutmeg
1 egg beaten
For frying:
Breadcrumbs
Beaten egg
Sunflower oil
Method:
1. In a pan add the olive oil and butter, onion and garlic and allow to cook over a medium heat for 5 to 10 minutes.
2. Add flour and mix well, giving the onion and garlic an even coating of flour.
3. Add the ½ cup full cream milk and seafood broth and stir until you have a creamy, thick sauce.
4. Add in the shrimp and crab sticks, season with salt and pepper and cook for a further 10-15 minutes.
5. Remove from heat and add parsley.
6. In a medium to large saucepan begin to boil the 2 cups of warm water, 2 cups of full cream milk, butter, salt, lemon rind, black pepper, and nutmeg. Continue stirring as the mixture reaches a boil, remove from heat and allow to cool.
7. Combine the flour and stir until it begins to form a ball that pulls away from the pan and forms a stretchy dough.
8. Dust your workspace with flour and roll the dough out thinly with a rolling pin.
9. Using a cookie cutter (8-10cm in diameter) cut out pieces of the dough and rework into a thin sheet. Continue cutting and making cutouts until dough is finished.
10. Place roughly 1 Tbsp. of the prawn filling into the center of the rissoles parcel, fold over and seal with the beaten egg and a fork to form half moons.
11. Crumb the rissoles parcels by dipping them in the beaten egg and the bread crumbs. Refrigerate for 30 minutes after they are thoroughly crumbed.
12. In a large saucepan, heat sunflower oil until it is ready for deep frying. Gently place the rissoles in the oil and allow to cook until golden brown. Serve and enjoy.
If prawn and seafood aren’t to your personal preference, try making this recipe with different fillings: lamb and mint, chicken and mushroom, beef and carrots, or a combination of your favourite beans for a vegetarian option and remember to change the stock type accordingly. When it comes to rissoles, the possibilities are endless, at least until the plate is finished.
Author: Lillian Rencken
