Rissóis de Camarão by Ana Patuleia Ortins
Makes about 3 ½ dozen
Make the Filling:
2 tablespoons butter
¼ cup finely chopped onion
1 cup whole milk
½ tablespoon fine chopped cilantro or parsley
Hot sauce to taste
Coarse salt to taste
½ teaspoon ground white pepper
¼ teaspoon ground nutmeg
2 tablespoons cornstarch mixed
With 2 tablespoons water
½ pound (1 ½ cups) chopped, cooked shrimp
1. Saute onion in melted butter until lightly golden.
2. Pour in the milk and heat until hot but do not boil.
3. Mix in seasonings.
4. Stir in cornstarch/water slurry.
5. Add shrimp, stir and heat through, 1 minute. Remove and set aside to let cool completely.
For the pastry dough:
2 cups milk
4 tablespoons butter
1 teaspoon coarse salt
2 cups flour
1. Heat together the milk, butter and salt until butter is melted and milk is very hot. Do not boil.
2. Dump in flour. Stir vigorously until dough leaves sides of pan.
3. Turn dough onto warm, no-stone surface.
4. Briefly, knead. Divide in half. Cover and keep ½ warm.
5. Turn ½ into a 5-6 inch log. Roll edge of short end out 5 inches towards you to about 1/8 inch thin.
6. Place scant tablespoon of filling in center.
Brush egg wash around edge. Fold dough away from you, over filling. Press to seal. Cut into half -moon shape. Transfer to lined sheet pan. Repeat with remaining dough and filling.
3 eggs beaten with 3 tablespoons water
Plain bread crumbs
Vegetable or corn oil for frying
1.Dip each rissole in egg wash then breadcrumbs.
2.Fry in hot oil.