The traditional shrimp rissoles are an excellent appetizer in the Portuguese kitchen. Learn how to prepare them with our recipe.
![Shrimp rissoles on a bowl](https://www.foodfromportugal.com/content/uploads/2013/07/shrimp-rissoles-01.jpg)
TABLE OF CONTENTS
INGREDIENTS FOR SHRIMP RISSOLES
Here you'll find all the ingredients needed to make this recipe:
- All-purpose flour
- Water
- Margarine
- Salt
- Eggs
- Breadcrumbs
- Shrimp
- Milk
- Onion
- Pepper
- Nutmeg
- Margarine
- Parsley
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE SHRIMP RISSOLES
Step 1:
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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Step 6: 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.
Step 7: Serve the shrimp rissoles with carrot rice and lettuce salad.
YOU MAY ALSO LIKE
Follow us on FACEBOOK, INSTAGRAM, PINTEREST, YOUTUBE and TWITTER for more tasty recipes!
Shrimp rissoles
![Shrimp rissoles on a bowl](https://www.foodfromportugal.com/content/uploads/2013/07/shrimp-rissoles-01-300x254.jpg)
The traditional shrimp rissoles are an excellent appetizer in the Portuguese kitchen. Learn how to prepare them with our recipe.
- 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 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.
Ingredients
-
For the dough:
For the filling: