Rissois De Camarao (Shrimp Rissoles)

A community recipe by catarina m

Not tested or verified by Nigella.com

Introduction

This is a lovely shrimp pastry that should be eaten hot. Great with a cool glass of white wine. Beware - these are totally addictive (from Maite Manjon's Home Book of Portuguese Cookery).

Ingredients

Serves: 4

Metric Cups

½ litre water
10 grams salt
110 grams butter
340 grams flour
½ litre bechamel sauce
170 grams shrimp
1 egg (beaten)
dried breadcrumbs
olive oil

⅞ pint water
⅓ ounce salt
3⅞ ounces butter
12 ounces flour
⅞ pint bechamel sauce
6 ounces shrimp
1 egg (beaten)
dried breadcrumbs
olive oil

Method

Rissois De Camarao (Shrimp Rissoles) is a community recipe submitted by catarina m and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Bring water to a boil, with salt and butter, then stir in the flour. Remove from the heat and continue stirring with a wooden spoon until a ball is formed.

Dust the table or pastry board with flour and work the dough, finally shaping it into a flattish lump. Allow to cook, then roll it out until it is thin.

The basis of the filling is a bechamel sauce. While the sauce is still hot, shrimps are stirred in. The mixture is then allowed to cool and later left in the fridge to stiffen.

Shape dollops of the stiff mixture between a couple of spoons and place them on the rolled out pastry. Cut a wide circle around the dollop with a pastry wheel or sharp knife, then fold over the pastry and seal it like a "pasty".

Continue until you have used all the pastry and filling. Roll out the pastry again when it becomes too fragmented.

Place the rissois on a large floured dish or board as you make them.

Finally, pass them through beaten egg and breadcrumbs, and fry until golden brown in smoking hot olive oil, doing so in batches. Be v careful- unless you have a deep fryer. Enjoy hot-- with a glass of cool white wine and a salad!

Bring water to a boil, with salt and butter, then stir in the flour. Remove from the heat and continue stirring with a wooden spoon until a ball is formed.

Dust the table or pastry board with flour and work the dough, finally shaping it into a flattish lump. Allow to cook, then roll it out until it is thin.

The basis of the filling is a bechamel sauce. While the sauce is still hot, shrimps are stirred in. The mixture is then allowed to cool and later left in the fridge to stiffen.

Continue until you have used all the pastry and filling. Roll out the pastry again when it becomes too fragmented.

Place the rissois on a large floured dish or board as you make them.