Prawn Rissois

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Published under: Prawn

For the pastry
Flour – 1 cup
Water – 1 cup
Butter – 1 tbsp
Salt as per taste

For the filling
Prawns – 10 to 12, boiled
Onions – 1, chopped
Butter – 3 tbsp
Flour – 4 to 5 tbsp
Prawn stock – 3 cups
Milk – 2 cups
Nutmeg – a pinch, grated
Salt as per taste
Pepper as per taste

For finishing
Eggs – 4, lightly beaten
Breadcrumbs – 1 cup, seasoned with salt and pepper
Oil as per required –

For the filling
1. Cut the prawns into small pieces after peeling them.
2. In a pan, saute the onions in butter and gradually add the flour. Mix well.
3. Next, pour in the stock and the milk and cook for 2 minutes, stirring continuously all the while.
4. Now, add the salt, pepper and nutmeg. Mix and then keep aside.

For the pastry
1. Take water and butter in a pan and boil. Just as the butter melts away, add salt.
2. Next, add the flour quickly and stir vigorously till the mixture moves away from the side of the pan and forms a small ball.
3. Once this is done, transfer the mixture to a board and knead it well. Keep this covered for about half an hour.
4. Now, with a rolling pin rotate the pastry dough, so that it becomes fine and smooth.
5. Next, place a spoonful of the filling on the pastry and after folding it, cut in the desired shape.
6. Dip pieces in the beaten eggs and coat them with the breadcrumbs.
7. Deep fry till golden brown and serve.

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