Rissois is a Portuguese snack stuffed with prawn and cheese filling. These little melt in your mouth bites are served in most Goan households. I prefer the cheesy fillings but some people do prepare a dry version as well.
For the dough 1 cup water 2 cups all purpose Flour 2 tbsps Butter Salt for seasoning
For the coating
Breadcrumbs
1 beaten egg For the stuffing
200 gms prawns 1 tbsps Butter 1 tbsps Olive Oil 1 cup diced white Onion 2 cloves finely chopped Garlic 2 tbsps milk 1 tbsps Cornflour Freshly chopped parsley 1 cup grated cheese Salt to taste
Method:
1. In a pan melt butter and sauté the prawns until tender and pink. Once cooled finely chop the prawns and keep aside
2. In the same pan add the Olive oil and saute the onion followed by the garlic and prawns.
3. Add the milk , stir and let it cook. To thicken the sauce stir in the cornflour. Take off the heat.
4. Add the parsley and mix in the cheese. Season with salt and pepper.
I always make this mix a day before and keep cool in the fridge as it’s easier to fill when cold.
5. In a pot , add the water, butter and salt and allow to simmer. Mix the flour and stir vigorously.
Take the warm dough and place it on a working surface. Knead the warm dough until smooth. I used cling film to help knead the warm dough as it’s too hot for my hands.
6. Take half the dough and wrap the rest in clingfilm and keep in the warm pot.
7. Roll the dough, sprinkle flour if needed or dough gets sticky. Roll until thin and cut the shapes with a circle cookie cutter.
8. Place a small teaspoon of the filling in the middle of the circle , using a cotton bud, dap water on the edges and then fold. Press the edges firmly else they will open whilst frying. 9. Coat the rissois in beaten egg and then in breadcrumbs. These can now be frozen to use later.
10. Deep fry until golden brown.. eat warm.. Enjoy!!!
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