Rissois de camarão recipe
 This is a snack of Portuguese origin that melts in your mouth. They can also be made with diced chicken or mushrooms instead of prawns. 500ml/18fl oz full-fat milk 4 heaped tbsp unsalted butter 250g/9oz plain flour, plus extra for dusting salt 500ml/18fl oz full-fat milk 4 heaped tbsp unsalted butter 250g/9oz plain flour, plus extra for dusting salt 2 tbsp unsalted butter 1 tbsp olive oil½ tsp cumin seeds 1–2 garlic cloves, finely minced2 green chillies, finely chopped1 small onion, finely chopped½ green pepper, finely diced1–2 spring onions, finely chopped2 heaped tbsp plain flour 200ml/7fl oz full-fat milk, cold 100ml/3½fl oz water or fish stock½ tsp crushed black or ground white pepper, plus extra if needed250–300g/9–10½oz prawns or shrimps, peeled, deveined and chopped into small pieces1–1½ tbsp chopped fresh coriander¼ tsp grated nutmeg 2 tbsp unsalted butter 1 tbsp olive oil ½ tsp cumin seeds 1–2 garlic cloves, finely minced 2 green chillies, finely chopped 1 small onion, finely chopped ½ green pepper, finely diced 1–2 spring onions, finely chopped 2 heaped tbsp plain flour 200ml/7fl oz full-fat milk, cold 100ml/3½fl oz water or fish stock ½ tsp crushed black or ground white pepper, plus extra if needed 250–300g/9–10½oz prawns or shrimps, peeled, deveined and chopped into small pieces 1–1½ tbsp chopped fresh coriander ¼ tsp grated nutmeg 2 free-range eggs20ml/¾fl oz milk150g/5½oz flour150g/5½oz panko breadcrumbsoil, for deep frying 2 free-range eggs 20ml/¾fl oz milk 150g/5½oz flour 150g/5½oz panko breadcrumbs oil, for deep frying 2 tbsp coriander leavesspicy mayonnaise or sweet chilli sauce 2 tbsp coriander leaves spicy mayonnaise or sweet chilli sauce Method To make the pastry, heat the milk and butter in a saucepan and season with salt. Do not allow to boil, just heat until it starts to bubble. When the butter is completely melted, reduce the heat to medium, take a wooden spoon and, whilst stirring fast, add all of the flour. Keep stirring until a dough is formed and all the mixture comes away from the sides of the pan. Turn off the heat but keep stirring for a minute and then turn the dough out onto a work surface.Keep working the dough for a minute or so until it is smooth and then bring together into a ball. Dust a work surface with flour, place the ball on top and cover lightly with a cloth. Try not to over-work the dough, this process is pretty fast. The dough should come together nicely and feel smooth and springy to the touch. Set aside to cool. To make the filling, heat the butter and oil together in a saucepan until the butter is completely melted and starting to get hot. Add the cumin seeds, garlic and green chillies and fry until the garlic turns pale and softened. Add the onion and fry until the onion turns pale and softened. Add the green peppers, spring onions and flour and stir for a minute or so. Pour in the milk and water and mix a bit faster so that there are no lumps formed. Bring gently to the boil and allow to thicken. Season with salt and the pepper, add the prawns and mix in well. Heat for a minute or so then turn off the heat and keep mixing. The mixture should now be really thick (see tip). Add the coriander and nutmeg. Taste and add more pepper or salt if preferred. When the mixture is thick and sticky, transfer to a bowl and leave to cool down.To add the crumb coating, beat the eggs gently with the milk in a wide shallow bowl until the whites are broken up. Divide the dough into two pieces and form each into a ball. Roll them out on a work surface to roughly 3mm thickness. Take a round cutter that is roughly 7.5cm/3in in diameter and cut out a disc. Place a teaspoon of the filling in the centre of the disc, apply some of the egg wash on the edges and fold over to form a half moon. Press down to seal the edges. Set aside on a baking tray lined with baking paper or a plastic sheet. Repeat until all of the dough is used up. Place the flour and breadcrumbs in wide shallow bowls alongside the egg wash. Dip each rissois in the flour, then the egg, then the breadcrumbs so each is completely coated. Place in the fridge for an hour, or in the freezer for 15 minutes to chill.Preheat a deep fat fryer to 180C. Fry the rissois in batches until golden. Transfer to kitchen paper to drain. Serve with spicy mayonnaise or chilli sauce. To make the pastry, heat the milk and butter in a saucepan and season with salt. Do not allow to boil, just heat until it starts to bubble. When the butter is completely melted, reduce the heat to medium, take a wooden spoon and, whilst stirring fast, add all of the flour. Keep stirring until a dough is formed and all the mixture comes away from the sides of the pan. Turn off the heat but keep stirring for a minute and then turn the dough out onto a work surface. To make the pastry, heat the milk and butter in a saucepan and season with salt. Do not allow to boil, just heat until it starts to bubble. When the butter is completely melted, reduce the heat to medium, take a wooden spoon and, whilst stirring fast, add all of the flour. Keep stirring until a dough is formed and all the mixture comes away from the sides of the pan. Turn off the heat but keep stirring for a minute and then turn the dough out onto a work surface. Keep working the dough for a minute or so until it is smooth and then bring together into a ball. Dust a work surface with flour, place the ball on top and cover lightly with a cloth. Try not to over-work the dough, this process is pretty fast. The dough should come together nicely and feel smooth and springy to the touch. Set aside to cool. Keep working the dough for a minute or so until it is smooth and then bring together into a ball. Dust a work surface with flour, place the ball on top and cover lightly with a cloth. Try not to over-work the dough, this process is pretty fast. The dough should come together nicely and feel smooth and springy to the touch. Set aside to cool. To make the filling, heat the butter and oil together in a saucepan until the butter is completely melted and starting to get hot. Add the cumin seeds, garlic and green chillies and fry until the garlic turns pale and softened. Add the onion and fry until the onion turns pale and softened. Add the green peppers, spring onions and flour and stir for a minute or so. Pour in the milk and water and mix a bit faster so that there are no lumps formed. Bring gently to the boil and allow to thicken. To make the filling, heat the butter and oil together in a saucepan until the butter is completely melted and starting to get hot. Add the cumin seeds, garlic and green chillies and fry until the garlic turns pale and softened. Add the onion and fry until the onion turns pale and softened. Add the green peppers, spring onions and flour and stir for a minute or so. Pour in the milk and water and mix a bit faster so that there are no lumps formed. Bring gently to the boil and allow to thicken. Season with salt and the pepper, add the prawns and mix in well. Heat for a minute or so then turn off the heat and keep mixing. The mixture should now be really thick (see tip). Add the coriander and nutmeg. Taste and add more pepper or salt if preferred. When the mixture is thick and sticky, transfer to a bowl and leave to cool down. Season with salt and the pepper, add the prawns and mix in well. Heat for a minute or so then turn off the heat and keep mixing. The mixture should now be really thick (see tip). Add the coriander and nutmeg. Taste and add more pepper or salt if preferred. When the mixture is thick and sticky, transfer to a bowl and leave to cool down. To add the crumb coating, beat the eggs gently with the milk in a wide shallow bowl until the whites are broken up. Divide the dough into two pieces and form each into a ball. Roll them out on a work surface to roughly 3mm thickness. Take a round cutter that is roughly 7.5cm/3in in diameter and cut out a disc. Place a teaspoon of the filling in the centre of the disc, apply some of the egg wash on the edges and fold over to form a half moon. Press down to seal the edges. Set aside on a baking tray lined with baking paper or a plastic sheet. Repeat until all of the dough is used up. To add the crumb coating, beat the eggs gently with the milk in a wide shallow bowl until the whites are broken up. Divide the dough into two pieces and form each into a ball. Roll them out on a work surface to roughly 3mm thickness. Take a round cutter that is roughly 7.5cm/3in in diameter and cut out a disc. Place a teaspoon of the filling in the centre of the disc, apply some of the egg wash on the edges and fold over to form a half moon. Press down to seal the edges. Set aside on a baking tray lined with baking paper or a plastic sheet. Repeat until all of the dough is used up. Place the flour and breadcrumbs in wide shallow bowls alongside the egg wash. Dip each rissois in the flour, then the egg, then the breadcrumbs so each is completely coated. Place in the fridge for an hour, or in the freezer for 15 minutes to chill. Place the flour and breadcrumbs in wide shallow bowls alongside the egg wash. Dip each rissois in the flour, then the egg, then the breadcrumbs so each is completely coated. Place in the fridge for an hour, or in the freezer for 15 minutes to chill. Preheat a deep fat fryer to 180C. Fry the rissois in batches until golden. Transfer to kitchen paper to drain. Preheat a deep fat fryer to 180C. Fry the rissois in batches until golden. Transfer to kitchen paper to drain. Serve with spicy mayonnaise or chilli sauce. Serve with spicy mayonnaise or chilli sauce. Recipe tips The prawn mixture needs to be really thick so add some cornflour mixed with water if it needs further thickening. You can use smaller or larger cutters to cut out the dough circles, just adjust how much filling to add. If not frying straight away, the rissois will freeze very well. When ready, fry directly from frozen in the hot oil. The centre may not heat through so fry until golden and then place in an oven preheated to 150C/130C Fan/Gas 2 for a few minutes to make sure they are hot throughout.