Cuisine : Goan
2 cups milk
4 tablespoons butter
a pinch of salt
For the filling :
1/2 cup prawns
1 cup milk
2 tablespoons butter
1 medium onion, finely chopped
1 tablespoon coriander leaves, finely chopped
Salt to taste
1/2 teaspoon freshly ground pepper, preferably white
2 tablespoons corn flour
2 tablespoons water
For the frying
2 large eggs, beaten
Fine breadcrumbs or semolina (I normally prefer breadcrumbs).
Method for Filling:
clean the prawns peeled, cooked with a pinch of salt and a little bit of water till done and dry and coarsely chopped & keep a side.
Melt the butter in a saucepan.
Add the onion and sauté over medium heat until it turns a light golden. Turn down the heat to low, pour in the milk, and heat to just before boiling point.
Add the chopped coriander leaves, salt and pepper. Mix the corn flour with the water.
Add to the milk mixture and simmer over low heat, stirring continuously till it thickens, should take a minute or
Add the chopped shrimp, let heat through for a minute, and take off heat. Keep aside to cool completely.
Make the Pastry :
In a saucepan, place the butter, milk and salt.
Warm until the milk just about reaches boiling point. Then reduce the heat to low.
Using a spoon, stir the flour vigorously into the milk.
Continue stirring over low heat till it forms a dough.
When the dough begins to pull away from the sides of the saucepan and turns into a ball, take off stove.
Turn the dough out onto a lightly floured board. Knead the warm dough until smooth and the dough springs back slightly when pressed with your finger.
Divide the dough into two balls, and keep one covered under an inverted bowl to keep warm.
Assemble and fry the pastries Take the other half of the dough and roll it out to 1/8-inch thickness.
Using a cutter, cut disks that are 3.5 to 4 inches in diameter. Knead the remnants into a dough and make more circles till all the dough is exhausted.
Place 1 teaspoon of the prawn filling in the center of a circle. Fold the dough circle over to form a half circle, pressing the edges together after applying a dab of water to the edge.
Keep aside on a tray or plate. Getting the prawn rissois assembled.
Prawn Rissois ready for frying
Dip each rissole into beaten egg with one hand and then drop it into the breadcrumbs.
With the other hand, turn it over so as to coat it well with the bread crumbs.
Otherwise, you end up getting a lot of bread crumbs into the beaten egg set aside.
Put 2 or 3 inches of oil in a deep skillet on medium-high heat till the oil is hot or until a bit of the pastry sizzles when you drop it into the oil.
Fry the rissóis, a few at a time so that there is no overlap, until golden. & Enjoy.