Prawn Rissois

Prawn Rissois or Rissois de Camarao are delicious Goan shrimp pattice which serve as yummy appetizers. They have a creamy cheesy filling of prawns which make them irresistible.

I have always loved Prawn Rissois since I was a child. Every time we visit Goa, I make sure I eat prawn rissois. This summer, when we visited Goa, my daughter tasted it and she loved it too. That’s when I thought that I need to try making it at home. It is not something which we should have to eat only once a year when in Goa. The prawns rissois turned out delicious and much better than the ones we buy from bakeries in Goa.

Here is the step by step recipe for Prawn Rissois with pictures:

Makes: 32 rissois
Preparation Time: 30 mins
Cooking Time: 30 mins

Ingredients:

For stuffing:
Butter: 4 tbsp
Onion: 1 large finely chopped
Garlic paste: 1 tsp
Green chilies: 2 small finely chopped
Prawns: 1 and 1/2 cup deveined, shelled and finely chopped
Pepper powder: 1/2 tsp
Salt: to taste
All purpose flour: 4 tbsp
Milk: 1 cup
Cheddar cheese: 1/4 cup

For dough:
Water: 2 cups
All purpose flour: 2 cups
Butter: 3 tbsp
Salt: 1 tsp

For making rissois:
Eggs: 2 eggs beated
Breadcrumbs: 1 cup
Oil: to deep fry

Method of Preparation:

To make stuffing:

1. Heat 2 tbsp butter in a pan. Add the chopped onion and saute till translucent.
2. Add garlic paste and green chilies and saute till raw smell of garlic goes away.
3. Add the prawns, salt and pepper powder and mix well.
4. Cook till the prawns get cooked and the moisture evaporates. Keep aside.
5. In the same pan, heat 2 tbsp of butter.
6. Add maida and stir fry for 1 -2 minutes.
7. Add the milk and cook till the sauce thickens.
8. Add the prawn mixture from step 4 and cheese and mix well.
9. Keep aside to cool

To make the dough

1. Boil 2 cups of water, butter and salt together in a pan.
2. Lower the heat and add maida. Stir and mix till the flour comes together into a ball
3. On a flat surface sprinkle some flour. Put the dough from step 2 on this surface and knead well to make a smooth dough.

To make the rissois:

1. Divide the dough into smaller balls.
2. Take each ball and roll it out into a thin disc (1/8″ thick). Using a round cookie cutter (around 3.5 to 4 inches diameter), cut small circles.
3. Put 1 tsp of the prawn mixture on each circle. Fold over to form a semi-circle.
4. Dip each rissois in the beaten egg and then roll it in breadcrumbs
5. Heat the oil in a kadai on medium heat.
6. Deep fry the rissois in the oil till golden brown.

If you are looking for more prawn appetizers, you can find them here: Prawn appetizers. Some popular ones here are: Butter Garlic Masala Prawns, Spicy Beer Prawns, Mustard Prawns

For more goan appetizer recipes, you can click here: Goan appetizer. Some popular ones here are Kingfish Cafreal,  Fried Brinjal, Prawns Dangar

Prawn Rissois

Prawn Rissois

 

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Prawn Rissois or Rissois de Camarao are delicious Goan shrimp pattice which serve as yummy appetizers. They have a creamy cheesy filling of prawns which make them irresistible.

Recipe type: Appetizer

Cuisine: goan

Serves: 32

Ingredients

• For stuffing:
• Butter: 4 tbsp
• Onion: 1 large finely chopped
• Garlic paste: 1 tsp
• Green chilies: 2 small finely chopped
• Prawns: 1 and ½ cup deveined, shelled and finely chopped
• Pepper powder: ½ tsp
• Salt: to taste
• All purpose flour: 4 tbsp
• Milk: 1 cup
• Cheddar cheese: ¼ cup
• For dough:
• Water: 2 cups
• All purpose flour: 2 cups
• Butter: 3 tbsp
• Salt: 1 tsp
• For making rissois:
• Eggs: 2 eggs beated
• Breadcrumbs: 1 cup
• Oil: to deep fry

Instructions

1. Heat 2 tbsp butter in a pan. Add the chopped onion and saute till translucent.
2. Add garlic paste and green chilies and saute till raw smell of garlic goes away.
3. Add the prawns, salt and pepper powder and mix well.
4. Cook till the prawns get cooked and the moisture evaporates. Keep aside.
5. In the same pan, heat 2 tbsp of butter.
6. Add maida and stir fry for 1 -2 minutes.
7. Add the milk and cook till the sauce thickens.
8. Add the prawn mixture from step 4 and cheese and mix well.
9. Keep aside to cool
10. Boil 2 cups of water, butter and salt together in a pan.
11. Lower the heat and add maida. Stir and mix till the flour comes together into a ball
12. On a flat surface sprinkle some flour. Put the dough from the previous step on this surface and knead well to make a smooth dough.
13. Divide the dough into smaller balls.
14. Take each ball and roll it out into a thin disc (1/8″ thick). Using a round cookie cutter (around 3.5 to 4 inches diameter), cut small circles.
15. Put 1 tsp of the prawn mixture on each circle. Fold over to form a semi-circle.
16. Dip each rissois in the beaten egg and then roll it in breadcrumbs
17. Heat the oil in a kadai on medium heat.
18. Deep fry the rissois in the oil till golden brown.

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