I am an unrepentant lover of anything with shrimps. I got hooked the day a sister brought these shrimp rissois for a love feast in church. I can’t remember the exact number I ate that day but it was surely a lot. As you will expect off course, I asked her for the recipe and here we are; shrimp rissois is my best snack now! No jokes shrimp rissois are wickedly delicious.
This is a popular Portuguese snack of pastry filled with shrimps or minced meat, shredded chicken rolled in bread crumbs and fried. There exist several variations, I am using an adapted Angolan recipe. Traditionally the filling is made with Bechamel sauce, I, however, substitute that with cornstarch, milk and butter.
Here are some of the ingredients we need:
We begin with the dough:
Melt butter in a skillet, add water, a tablespoon of salt, a tablespoon of sugar and bring to boil. When the water boils, put out the heat, stir in flour with a wooden spoon till you have a homogenous dough:
Remove and keep aside to cool, while you proceed to prepare the filling.
In a saucepan, place butter to melt, saute onions for 2minutes. Add the cleaned shrimps, crushed garlic, a tablespoon of tomato puree and allow to cook. Sprinkle with white pepper and chopped parsley. Pour in 2 tablespoons of whole milk, dissolve a tablespoon of cornstarch and pour into the saucepan, allow everything to cook for 3 minutes. Remove and allow to cool.
Proceed to roll out the dough, cut into small circles, scoop spoonfuls of the filling and place in the middle.
Fold from angle to the other and trim the edges with a knife
place two bowls; the first with beaten eggs and the other with bread crumbs. Take each rissois, deep into the beaten eggs, then roll in bread crumbs, shake off the excess.
Bring oil to heat for deep frying. Fry the rissois till they turn golden brown. Remove and serve warm
Find printable recipe and measurements below.
You can also check out other delicious snack recipes in this POST.
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