Rissóis de Camarão — Prawn Croquettes
Crisp half-moon pastries filled with a creamy prawn sauce, breadcrumbed and fried until golden.
Ingredients
- For the filling: 30g butter
- For the filling: 1 small onion, finely chopped
- For the filling: 40g plain flour
- For the filling: 300ml whole milk, warmed
- For the filling: 250g cooked peeled prawns, finely chopped
- For the filling: 2 tbsp chopped fresh flat-leaf parsley
- For the filling: pinch of freshly grated nutmeg
- For the filling: salt and white pepper to taste
- For the dough: 250ml water
- For the dough: 30g butter
- For the dough: 1/2 tsp salt
- For the dough: 200g plain flour, plus extra for dusting
- 2 eggs, beaten
- 100g dried breadcrumbs
- Sunflower oil, for deep frying
Method
-
Make the filling. Melt the butter and cook the onion for 5 minutes. Stir in the flour for 1 minute, then gradually whisk in the warm milk and cook for 5 minutes until very thick. Stir in the prawns, parsley, nutmeg, salt and pepper. Spread on a plate, cover and chill for at least 1 hour.
-
For the dough, bring the water, butter and salt to the boil. Tip in the flour all at once and beat with a wooden spoon until the dough pulls away from the pan. Cool for 10 minutes and knead briefly until smooth.
-
Roll the dough out thinly on a floured surface and cut into 8cm circles, re-rolling the trimmings.
-
Place a heaped teaspoon of the chilled filling on one half of each circle, brush the edge with beaten egg, fold over to make a half-moon and press the edges firmly to seal.
-
Dip each rissol in beaten egg, then breadcrumbs, and chill for 15 minutes.
-
Heat 6cm of oil in a deep pan to 180°C. Fry in batches for 3 to 4 minutes until deep golden, then drain on kitchen paper. Serve hot.