These creamy fried shrimp turnovers, traditionally called Rissois, were brought by the Portuguese to Goa. Perfect for any occasion, these Rissois will disappear in minutes! I'm sure you are going to love this recipe!
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Ingredients - Makes about 36 - 40 Rissois
For the Filling
2 tablespoons (approx 28-30 grams) Unsalted Butter
4 cloves of Garlic, finely chopped
¼ cup White Onion, finely chopped
450 grams/1 pound of Shrimp, finely chopped
1 cup Whole Milk
½ tsp Chilli Flakes
½ tsp Ground Black Pepper
¼ tsp Ground Nutmeg
1 tbsp Cilantro, finely Chopped
2 tbsp Cornstarch
2 tbsp Water
¼ cup Mozzarella Cheese or Cheddar Cheese
2 tsp Salt
For the Pastry Dough
2 cup Whole Milk
4 tbsp Unsalted Butter
1 tsp Salt
2 cups All Purpose Flour
For the Coating
3 eggs
3 tbsp water
1½ cup Bread Crumbs
For Frying
Vegetable or Corn Oil
Method
Shell, devein, wash, pat dry and salt the shrimp. After about 30 minutes cut the shrimp into very tiny pieces.
In a heavy bottom saucepan, melt the butter and sauté the garlic and onions till the garlic flavours the butter and the onions turn lightly golden.
Add the shrimp to the butter and sauté them till the shrimp are almost cooked.
Pour in the milk and heat it till it simmers.
Now season the milk with the chilli flakes, ground black pepper, nutmeg and cilantro.
Mix the water with the cornstarch to make a slurry. Lower the heat and pour the slurry into the pot stirring continuously to make a smooth sauce.
Keep cooking till the sauce thickens. Empty the filling into a bowl and set it aside to cool.
Cover the bowl with a plastic wrap and refrigerate for at least 4 hours for the sauce to firm up.
To make the pastry, heat together the milk, butter, and the salt until the butter has melted and the milk begins to simmer
Pour in the flour and stir vigorously until the dough leaves the sides of the pan.
Turn dough onto the warm work surface, no-stone surface. Gently knead the dough till it becomes smooth. Divide into three portions. Cover and keep two portions warm.
Lightly flour the work surface and roll out one portion till it becomes fairly thin and smooth.
With a very small trigger release ice cream scoop, scoop a portion of the filling and place it on rolled out pastry. Fold dough away from you. Press to seal. Cut into a half-moon shape.
Transfer to a lined sheet pan which has been lightly dusted with all purpose flour. Repeat the process till you finish all the filling. Cover the uncooked Rissois as you are making them to prevent them from drying up.
In a heavy bottom saucepan, heat up the oil. In one bowl, add the bread crumbs. In another bowl crack the three eggs and beat them up. Now add the water and mix it together to make an egg wash.
Dip each Rissois in the egg wash, then in the breadcrumbs and then put them in the hot oil in batches of 4-5 and fry till nice and golden.
Remove the fried Rissois and place on a wire rack to cool a little before enjoying them!