Uploaded February 2015 | Updated September 2026, 2 weeks ago

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Florita Alves and Jeremy Pang make Rissóis de Camarão;
crispy fritters coated with bread crumbs with a creamy prawn stuffing. Full recipe below:

PRAWN RISSOLES RECIPE:

Ingredients:

Prawns: 300g
Onion: 100g
Shallot: 50g
Egg: 5
Salt, pepper, parsley, bread crumbs and olive oil: As needed
Plain flour: 300g
Water: 500ml
Butter: 60g
Bechamel sauce: 500ml

Method:

For the dough:

Bring to boil the water, butter and a tablespoon of salt. When the water is boiling add flour and salt and stir with a wooden spoon until it detaches from the pot forming a ball.

Once cooked, remove the dough from the pot and knead it on a working surface until it cools. Set aside.

For the filling:

Sauté the chopped onion and shallot with a little olive oil and butter, until soft – but not brown.

Add prawns (slightly chopped) and season with salt, parsley and pepper. Fry until cooked. Fold the mixture into béchamel sauce and set aside to cool.

Roll the dough into a wide sheet and line-up small portions of the filling across it, then fold.

With an oval cutter cut each portion into a half moon shape. Cover the outside with beaten egg and breadcrumbs.

Deep fry in oil. Serve with apple and celery salad with mustard vinaigrette.

©Florita Alves