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INGREDIENTS

For the Dough

■ 3/4 cup|90g plain flour, plus extra for dusting

■ 3/4 cup|180ml of shrimp cooking broth or water

■ 1/3 cup|80ml of milk

■ 1/2 tablespoon of butter

■ zest slices from 1/4 of a lemon

For the Filling

■ 125g|4.5oz fresh or ready peeled shrimp

■ 1/2 tablespoon of butter

■ 1/2 cup|120ml of milk

■ 1 egg yolk

■ 1/2 tablespoon of corn starch

■ 1/2 tablespoon of spring onion, finely chopped

■ 1/2 tablespoon of flat leaf parsley

■ 1/4 lemon, juice extracted

■ salt and pepper

Assembly and Cook:

■ 1 egg, whisked

■ 3/4 cup|30g of panko breadcrumbs

■ 1/2 litre|quart cooking oil

■ Equipment: 6.5cm|2.5" cookie cutter

DIRECTIONS

1. Bring a small pan of water to a boil, add the shrimps and cook till just pink. Drain the shrimps and reserve the cooking water.

Dough Preparation:

2. Put the 3/4 cup|180ml of the shrimp cooking broth, the 1/3 cup|80ml of milk, the butter and lemon peel in a small pan and bring to a simmer, remove the lemon zest, and gradually add the flour, cooking and mixing until the dough comes away from the sides of the pan. Set the dough on a floured work surface and knead until a smooth dough is formed 2 to 3 minutes. Set aside in a bowl to cool.

Filling Preparation:

3. Chop the cooked and peeled shrimp, parsley and spring onions separately and set aside. Mix the milk, egg yolk and corn starch together in a bowl.

4. Melt the butter in a small non-stick frying pan, lightly fry the spring onion, then add the milk mixture and cook on low heat stirring until the mixture thickens to a heavy cream consistency. Stir through the chopped shrimp, parsley, and the juice from 1/4 of a lemon, transfer to a bowl and set aside to cool.

The filling and dough can be refrigerated at this point if preparing in advance.

Assembly & Cooking

5. Lightly flour a work surface and roller, divide the dough in half and roll 1/2 the dough out to a 8cm x 42cm | 3" x 16" long rectangle. If the soft dough tears just patch with a little cut of dough from the edges.

6. Place 1 tablespoon of filling 7cm|3" apart inside the lower edge of the dough. Brush water in a half circle, with a pastry brush, around the sides and bottom of the filling. Fold the top edge of the pastry over the filling and press down firmly around the filling at the bottom and sides up to the pastry fold.

Using a 6.5cm|2.5" pastry cutter cut a half moon around the filling. Crimp the edges of the pastry by hand to seal. Continue forming the pastries using the remaining dough and filling.

7. Whisk the egg, put 1/2 the breadcrumbs on plate. Dip the shrimp pastries in the whisked egg and turn in the breadcrumbs to cover. Replenish the breadcrumbs as required.

8. Heat 6 to 7cm|2.5-3" of oil in a small to medium saucepan to 170˚C|340˚F. Fry the breaded pastries a few at a time for 3 to 4 minutes, turning once until golden. Transfer to a rack or kitchen paper to drain before serving.

NUTRITION ESTIMATES

1 serving (of 12): 224 calories, 20.4g fat (3.9g saturated fat), 46mg cholesterol, 71mg sodium, 6.7g carbohydrates (0.8g sugars, 0.2g fibre), protein 4g.

Prep/Cook: 30m| Inactive: 30m | Assembly & Cook: 30m | Yield: 12 Pcs |

Macao Deep Fried Shrimp Rissoles Recipe

Macau Deep fried  shrimp rissoles | Rissóis de Camarões

Deep fried breaded savoury pastry pockets with a delicious lemon shrimp filling.

Recipe adapted from "Macanese Cooking: A Journey Across Generations", by Cecília Jorge, published by A.P.I.M, 2004