Rissóis de Camarão

Name: Rissóis de Camarão
Yield: 2 servings
Cuisine: Mozambican
Ingredients: 300g prawns, peeled and chopped; 2 cups plain flour for the dough, plus 3 tbsp for the filling; 2 cups milk; 4 tbsp butter; 1 small onion, finely chopped; 2 tbsp chopped parsley; 2 eggs, beaten; 1 cup dry breadcrumbs; Vegetable oil, for frying

Rissóis de Camarão/ree-SOYSH deh kah-mah-ROWNG/

Also known as: Prawn Rissoles, Shrimp Rissoles

About this dish

Half-moon pastries filled with creamy prawn béchamel, breaded and fried until golden.

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Ingredients

🦐300g prawns, peeled and chopped

🌾2 cups plain flour for the dough, plus 3 tbsp for the filling

🥛2 cups milk

🧈4 tbsp butter

🧅1 small onion, finely chopped

🌿2 tbsp chopped parsley

🥚2 eggs, beaten

🍞1 cup dry breadcrumbs

🫗Vegetable oil, for frying

Method

Serves 2

For the dough, bring 1.5 cups of milk, 2 tbsp butter and a pinch of salt to the boil, tip in the 2 cups of flour and stir hard until it forms a smooth ball. Cool.

For the filling, soften the onion in the remaining butter, add the prawns and cook for 2 minutes, then stir in 3 tbsp flour and the remaining milk and cook to a thick béchamel. Add parsley and season.

Roll the dough thinly, cut 10cm circles, place a spoonful of filling on each, fold into half moons and press the edges to seal.

Dip each rissol in beaten egg, then breadcrumbs.

Deep-fry at 175°C (350°F) until golden and drain well. Serve warm.

✓ What Makes it Authentic

Rissóis came from Portugal and became a fixture of Mozambican parties and cafés, where they are made with the country's famous prawns.

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