Prawn Rissoles - Rissóis de camarão
Recipe Information
Prawn Rissoles
Cultural Context
Prawn rissoles, or rissóis de camarão, are a beloved Portuguese snack, often enjoyed at parties and family gatherings. These crispy pastries are filled with a savory prawn mixture and showcase the coastal flavors of Portugal. Traditionally, they are served as appetizers and are popular in both casual and festive settings. Modern variations can be found in many countries with seafood influences, adapting the filling to local tastes.
butter
🥗Healthier: olive oil
💰Cheaper: margarine
Olive oil is healthier and can be used for frying.
prawns
💰Cheaper: fish
Fish can be a more affordable protein option.
bread crumbs
🥗Healthier: ground oats
💰Cheaper: crushed crackers
Ground oats provide a healthier alternative while crushed crackers are often cheaper.
milk
🥗Healthier: almond milk
💰Cheaper: water
Almond milk is a dairy-free option; water can be used to reduce costs.
Boil enough water to cover the prawns and add 1 teaspoon of salt; cook for about 5 minutes until prawns are cooked.
Separate the prawns from the water and set the water aside for later use.
Peel and chop the prawns into small pieces.
Chop 1 onion and 1 tomato (after blanching to remove skin).
In a frying pan, heat olive oil and optionally add butter; sauté the onion until softened.
Add the chopped tomato and crushed garlic to the pan; cook until soft, adding half a cup of prawn stock if needed to soften further.
Mix 4 tablespoons of corn flour with the prawn stock; add to the pan with the onion and tomato mixture.
Add chopped parsley and diced prawns to the mixture, along with paprika; simmer until thickened, stirring occasionally.
In a separate pot, bring 500 ml of boiling water to a boil with butter and 1/2 teaspoon of salt; remove lemon rind if used.
Add flour to the boiling water and stir until a gluggy consistency forms; transfer to a clean surface and knead until incorporated.
Roll out the dough and cut into circles using a glass; fill with the prawn mixture and seal the edges.
Dip each rissole into beaten eggs and then into breadcrumbs.
Deep fry the rissoles in hot oil until golden brown, turning halfway through; drain on paper towels.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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