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Rissois De Camarao (Shrimp Rissoles)

A community recipe by

Not tested or verified by Nigella.com

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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).

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.
  • 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!
  • Tell us what you think