My Portuguese Kitchen | Prawn Rissole
If you've not tried Portuguese cuisine before
I'm here to tell you,
there are a very few pleasures in life
that quite match what you'll encounter
on a traditional Portuguese table.
Quite bold, strong and gutsy at times.
With entire books filled
with 1001 salt cod recipes.
And where no egg is safe
from basting boasting shop windows
with sun yellow deserts
or custard tarts enticing you into every coffee shop.
Its safe to say that you will always be positively surprised!
Enjoy My favorite and first for this series!
My Portuguese Kitchen | A series that celebrates the amazing and simple
flavours of our beautiful Portuguese table.
RISSOIS | makes a couple of dozens
For the dough
50ml of Milk
1/4 Tspn Salt
100g Plain Flour
In a pan, pour milk, water salt and butter and bring to gentle boil.
Just when it starts toboil, add the flour in one go and mix like crazy
to form a ball of dough. Turn onto clean surface and cover. Let it cool...
For the filling:
1 Shallot, finely chopped
1 Garlic Clove, minced
1\2 tomato, chopped
150gr Raw choped Shrimp
1 Bay Leaf
125ml of Milk
2 spoons flour
1/3 cup Chopped parsley
Salt and pepper
Soften half the shallot in a pan and garlic on a low heat. Add tomato and after a
few minutes add chopped shrimp. Add shell stock, allow to simmer. In a bowl, mix
flour and milk, add to pan to thicken the filling. Add chopped parsley and finely
chopped onion. Allow to cool completely.
To make the Rissole:
Dust flour on your working surface and rolling pin. Roll the dough out, Place
teaspoon of filling. Fold over and cut out a half moon with cup or cutter. Cut out
disks of about 10cm diameter. Pinch the edges together to seal the rissole.
Beat the egg with a bit of salt and pepper, put the breadcrumbs in a tray. Dip
the rissole in the beaten egg, than in the breadcrumbs.
Fry in fairly hot oil.