My Portuguese Kitchen | Prawn Rissole
If you've not tried Portuguese cuisine before I'm here to tell you, there are a very few pleasures in life that quite match what you'll encounter on a traditional Portuguese table. Quite bold, strong and gutsy at times. With entire books filled with 1001 salt cod recipes. And where no egg is safe from basting boasting shop windows with sun yellow deserts or custard tarts enticing you into every coffee shop. Its safe to say that you will always be positively surprised! Enjoy My favorite and first for this series! My Portuguese Kitchen | A series that celebrates the amazing and simple flavours of our beautiful Portuguese table. .................................................................................... RISSOIS | makes a couple of dozens For the dough 50ml of Milk 50ml water 1/4 Tspn Salt 20gr Butter 100g Plain Flour In a pan, pour milk, water salt and butter and bring to gentle boil. Just when it starts toboil, add the flour in one go and mix like crazy to form a ball of dough. Turn onto clean surface and cover. Let it cool... For the filling: 1 Shallot, finely chopped 1 Garlic Clove, minced 1\2 tomato, chopped 150gr Raw choped Shrimp 1 Bay Leaf 125ml of Milk 2 spoons flour 1/3 cup Chopped parsley Salt and pepper Soften half the shallot in a pan and garlic on a low heat. Add tomato and after a few minutes add chopped shrimp. Add shell stock, allow to simmer. In a bowl, mix flour and milk, add to pan to thicken the filling. Add chopped parsley and finely chopped onion. Allow to cool completely. To make the Rissole: Bread crumbs 1 egg Dust flour on your working surface and rolling pin. Roll the dough out, Place teaspoon of filling. Fold over and cut out a half moon with cup or cutter. Cut out disks of about 10cm diameter. Pinch the edges together to seal the rissole. Beat the egg with a bit of salt and pepper, put the breadcrumbs in a tray. Dip the rissole in the beaten egg, than in the breadcrumbs. Fry in fairly hot oil. Bom Apetite!