"Prawn Rissois" or as called in Portuguese "Rissóis de camarão " (Rissois means a small patty and camarão means Prawns) I can term it as the princess of snacks. Rissois is yet again among the recipes which Portuguese people introduced in Goan Cuisine. It is one of the delicious starter for small parties, festivals and weddings ."
What Is Prawn Rissois
Prawn Rissois are small half moon shaped snack filled with cheesy creamy prawn filling which tastes amazing. It does involve lengthy process and requires lot of patience but all the hard work what you put in is all worth it because result you get delicious Snack melting in your mouth. Best part is you can refrigerate(Freeze) the prepared Prawn Rissois for about a Month and its so handy when you have unexpected guest at home, just drop the Rissois in heated oil and serve hot .
How to Get Perfect Prawn Rissois?
- Make sure to have the Elements ready i.e. Dough/Prawn filling/Bread crumbs and Whisked egg /oil for deep frying.
- Once the Prawn stuffing prepared make sure keep in refrigerator because it will hardened if any liquid remaining .
- Make sure to prepare the Dough with proper consistency or else you might end up having cracked Rissois.
- Need to be quick while using the dough and also cover the other dough portion with damp cloth other wise chances are that dough might become hard.
- While coating the Rissois in egg and bread crumbs try to keep one hand dry and one for wet other wise you will not get smooth surface of Rissois.
- You can either take bread crumbs or semolina for coating But I always prefer both mixed because it gives nice texture and also doesn't burn the outer cover of Rissois.
- While deep frying the Rissois make sure to keep the flame medium to low.
With out wasting any further Time lets begin with the process involved in Prawn Rissois.
Serving Approx. 40-50(small size)
Total Preparation Time : Minimum 1 hour
Cooking Time : 30 Min
Time Frying : 5 Min
Cuisine : Goan
Author : Ispolina Silveira
Measurement: 1 Cup = 256 ml
Ingredients
(A)Dough Preparation
3 Cups Maida (All Purpose Flour)
2 Cups of water
2 Tsp Butter
Salt as per taste
(B)For Stuffing of Rissois
250 Gram of Cleaned Prawns(deveined)
2 Tsp of Butter
1 Tsp of Olive oil/any normal cooking oil
2 Large Onions finely chopped
1 Tsp of finely chopped garlic
1 Tsp of crushed pepper
2 Pinch of Nut Meg Powder
1/4 Cup Milk
2 Tsp of corn flour
1/2 Cup of grated Cheese
Little fresh coriander for Garnish(if you wish)
Salt only if required(Because Cheese & butter has salt)
(C)For Coating of Rissois
2 Eggs beaten/whisked
1 Bowl of Bread Crumbs
1 Bowl of Fine Semolina
2)Transfer the prawns in a bowl and once the have cooled down chop the prawns into small pieces.
2 Cups of water
2 Tsp Butter
Salt as per taste
(B)For Stuffing of Rissois
250 Gram of Cleaned Prawns(deveined)
2 Tsp of Butter
1 Tsp of Olive oil/any normal cooking oil
2 Large Onions finely chopped
1 Tsp of finely chopped garlic
1 Tsp of crushed pepper
2 Pinch of Nut Meg Powder
1/4 Cup Milk
2 Tsp of corn flour
1/2 Cup of grated Cheese
Little fresh coriander for Garnish(if you wish)
Salt only if required(Because Cheese & butter has salt)
(C)For Coating of Rissois
2 Eggs beaten/whisked
1 Bowl of Bread Crumbs
1 Bowl of Fine Semolina
YouTube Video
Step wise Preparation with pictures
1)First lets start with preparing the stuffing of the Rissois. For that start with keeping the pan on the stove. Once heated add butter and then add the cleaned prawns and saute them well until they turn pinkish.
3)In the same pan add 2 tsp of butter ,olive oil and now add the chopped onions. Saute onions for about a min and then add the chopped Garlic & prawns . one quick stir and allow to cook for a Min.
4)Then Add crushed pepper, nut meg milk and corn flour. After mixing all ingredients in pan add the grated cheese and stir well. You will get creamy cheese stuffing. Last add fresh coriander only if you wish. Remove the stuffing in bowl and keep it in refrigerator until you prepare the Dough of Rissois
5) Now comes the Dough Procedure. Start with placing a deep pot on Stove .Then add Water, salt & butter.Once water boils reduce the flame and add the Maida flour /all purpose flour. Keep stirring until it binds well. It might take around 3-5 min.
6)Now transfer the hot dough on large plate and when little hot knead it well until you get smooth dough.Cut it into two half and the other keep it covered until you work on the one dough portion.
7)Keep rolling into a large round but make sure to keep little thickness. Once rolled Cut into small roundels with help of cutter .
9)Once all done filling start with the coating process. For this take each small Rissois and dip into egg beaten and then drop into crumbs and semolina mixture. Coat well and place in a tray.
10) The coated Rissois you can now store in box and store it in Freezer and Fry when required. Before frying you can defrost Rissois for 20 min at room temperature and then fry in Hot oil.
11)Fry until the Rissois get nice lovely golden brown colour. Make sure to adjust the flame accordingly or else Rissois will burn.Serve the hot Rissois for snacks, for parties its a great and handy snack. Server with sauce or ketchup .
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