The traditional shrimp rissoles are an excellent appetizer in the Portuguese kitchen. Learn how to prepare them with our recipe.
MAIN INGREDIENTS OF THIS RECIPE:
- Flour, water, eggs, breadcrumbs, shrimp, milk
HOW TO MAKE SHRIMP RISSOLES:
For the dough: Pour the water, margarine and the salt in a saucepan. Bring to a boil over high heat. When starts boiling, reduce to low heat and add the flour. Stir constantly with a wooden spoon until the dough forms a compact ball. Turn off the heat, place the dough on a table and allow to cool to room temperature. Knead the dough with your hands and set aside.
For the filling: Meanwhile, cook the shrimp in a saucepan with water seasoned with a bunch of parsley and an unpeeled small onion. When the shrimps are cooked, drain them with a skimmer and let cool slightly. Place the shrimp and a bunch of parsley in a food processor and pulse until slightly chopped.
In a bowl, dissolve the flour in 50 ml (1/4 cup) milk. In another saucepan, pour the milk, the dissolved flour, nutmeg, pepper, salt and margarine. Bring to a low heat and stir with a spoon until obtain a creamy mixture. Then, add the chopped onion and simmer more 3 to 4 minutes. Turn off the heat and add the chopped shrimp. Mix and let cool slightly.
Roll out the dough with a rolling pin. Cut small circles with the help of a glass or a bowl and place small portions of the filling in the center of each circle. Fold the dough in half over the filling, and press the edges together to seal.
In a bowl, whisk the eggs with a fork. Dip the rissoles on beaten egg and coat them in breadcrumbs. Heat the oil in a deep fryer. When the oil is hot, add the rissoles and fry them until golden. Once they are fried, place them on a plate with absorbent paper. Serve the shrimp rissoles with carrot rice and lettuce salad.
YOU MAY ALSO LIKE:
- Meat rissoles
- Beef croquettes
- Tuna rissoles
- Chicken croquettes
- Cod croquettes
(1 votes, 5.00 out of 5)
Loading...Ingredients
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For the dough:
- 275 grams (2 cups) all-purpose flour
- 450 ml (2 cups) water
- 1 tablespoon margarine
- Salt (to taste)
- 2 eggs
- Breadcrumbs
- Vegetable oil for frying
- 350 grams (12 1/3 ounces) shrimp
- 250 ml (about 1 cup) milk
- 1 small onion
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 1/2 tablespoon all-purpose flour
- 1 tablespoon margarine
- Parsley (to taste)
- 1 small onion to cook the shrimp
For the filling:
Directions
- For the dough:
Pour the water, margarine and the salt in a saucepan. Bring to a boil over high heat. When starts boiling, reduce to low heat and add the flour. Stir constantly with a wooden spoon until the dough forms a compact ball. - Turn off the heat, place the dough on a table and allow to cool to room temperature. Knead the dough with your hands and set aside.
- For the filling:
Meanwhile, place the shrimp in a saucepan with water seasoned with a bunch of parsley and an unpeeled small onion. Bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook about 5 to 6 minutes. When the shrimps are cooked, drain them with a skimmer and let cool slightly. Place the shrimp and a bunch of parsley in a food processor and pulse until slightly chopped. - In a bowl, dissolve the flour in 50 ml (1/4 cup) milk. In another saucepan, pour the milk, the dissolved flour, nutmeg, pepper, salt and margarine. Bring to a low heat and stir with a spoon until obtain a creamy mixture. Then, add the chopped onion and simmer more 3 to 4 minutes, stirring occasionally. Turn off the heat and add the chopped shrimp. Mix and let cool slightly.
- Roll out the dough with a rolling pin. Cut small circles with the help of a glass or a bowl and place small portions of the filling in the center of each circle. Fold the dough in half over the filling, and press the edges together to seal.
- In a bowl, whisk the eggs with a fork. Dip the rissoles on beaten egg and coat them in breadcrumbs. Heat the oil in a deep fryer. When the oil is hot, add the rissoles and fry them until golden. Once they are fried, place them on a plate with absorbent paper.
- Serve the shrimp rissoles with carrot rice and lettuce salad.
