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Rissois de Camarao
(prawn puffs)
Ingredients:
½ cup water with salt to taste
1 cup cleaned, de-veined prawns
1 medium onion chopped fine
1 tbsp oil
1 tsp cornflour
1 tbsp grated cheddar cheese
2 tbsp milk
1 tbsp butter
Method:
In the salt water, boil the prawns which have been cut fine. Stir cook till all the water has been absorbed. Keep aside. Heat the oil on medium heat and saute onions till they are a golden brown.
Add prawns, cheese, and the cornflour mixed in the milk. Add salt to taste and stir fry for a minute. Keep aside.
For the dough you need:
½ cup water with salt to taste
1 tbsp butter
2 cups flour
2 eggs beaten
½ cup breadcrumbs
1 cup oil
In a pan, boil the water, adding the butter and the flour gradually, till all the flour has been used. The mixture should be smooth. Stir cook for 2 minutes. Cool the dough. Roll out on a floured board, and cut into small circles (approx. 1 ½ inch in diameter). Place half a teaspoon of the prawn filling in one half of the circle. Press over the folded edge, sealing firmly. Now dip each puff in the egg mixture, then in bread- crumbs. Use all the dough. Heat the oil in the pan of medium heat and fry the rissois to a golden brown.
Note: The rissois can be prepared in advance and heated up in the oven before serving.
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