The BEST Shrimp Rissois | Comfort Food Favourites

shrimp

🥗Healthier: chicken

💰Cheaper: canned tuna

Chicken is a leaner option and canned tuna is budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats while margarine is often less expensive.

Shell, devein, wash, pat dry and salt the shrimp. After about 30 minutes cut the shrimp into very tiny pieces.

In a heavy bottom saucepan, melt the butter and sauté the garlic and onions till the garlic flavours the butter and the onions turn lightly golden.

Add the shrimp to the butter and sauté them till the shrimp are almost cooked.

Pour in the milk and heat it till it simmers.

Now season the milk with the chilli flakes, ground black pepper, nutmeg and cilantro.

Mix the water with the cornstarch to make a slurry. Lower the heat and pour the slurry into the pot stirring continuously to make a smooth sauce.

Keep cooking till the sauce thickens. Empty the filling into a bowl and set it aside to cool.

Cover the bowl with a plastic wrap and refrigerate for at least 4 hours for the sauce to firm up.

To make the pastry, heat together the milk, butter, and the salt until the butter has melted and the milk begins to simmer.

Pour in the flour and stir vigorously until the dough leaves the sides of the pan.

Turn dough onto the warm work surface, no-stone surface. Gently knead the dough till it becomes smooth. Divide into three portions. Cover and keep two portions warm.

Lightly flour the work surface and roll out one portion till it becomes fairly thin and smooth.

With a very small trigger release ice cream scoop, scoop a portion of the filling and place it on rolled out pastry. Fold dough away from you. Press to seal. Cut into a half-moon shape.

Transfer to a lined sheet pan which has been lightly dusted with all purpose flour. Repeat the process till you finish all the filling. Cover the uncooked Rissois as you are making them to prevent them from drying up.

In a heavy bottom saucepan, heat up the oil. In one bowl, add the bread crumbs. In another bowl crack the three eggs and beat them up. Now add the water and mix it together to make an egg wash.

Dip each Rissois in the egg wash, then in the breadcrumbs and then put them in the hot oil in batches of 4-5 and fry till nice and golden.

Remove the fried Rissois and place on a wire rack to cool a little before enjoying them!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens