Prawn Rissoles

Today we have an authentic recipe handed down straight from the Portuguese while they were in our beloved Goa! Its called the Prawn Rissole, pronounced as Rissoee its a mouth watering appetizer, that melts in your mouth!

There are two steps involved in the Prawn Rissole Recipe, first is to make the stuffing that's put inside the rissole. Is possible to make it with even ham, corned beef or anything else you think will go well, but this Rissole is with prawns.

Prawn Rissole Stuffing:

White sauce with prawns!

Prawn Rissole Stuffing Ingredients:

1/2 Cup Milk
3 Teaspoons maida
1 Heaped Tsp Butter
1/2 Cup boiled prawns
Salt, Pepper and Cheese to taste
A dash of Nutmeg

Make a white sauce using the butter, maida & milk. Add the milk and butter on the fire, when warm add the maida slowly and stir continuously.

Clean and boil the prawns and keep them aside.

Add the salt, peeper and the dash of grated nutmeg to the white sauce.

When the mixture thickens add the prawns and keep stirring.

Grated cheese is for the taste, this really depends on how much flavor and taste you want. Add the cheese and stir it up, it should all blend pretty well.


Once thats done keep it aside, its now time to make the dough that will act as the enclosing for the Rissole mixture.

Prawn Rissole Dough Ingredients:

1 Tipri Atta
1/2 Tipri Maida
8 Ozs Water
2 Teaspoons Ghee
1 Teaspoon Salt

Pour the water into the vessel and heat it up

Bring the water, salt and ghee to a boil.

Then add the flours to the water.

Keep stirring till it all mixes well.

Remove on flat surface and knead into a smooth dough.

Roll out the dough and cut into circles using the lid of a container or anything you think should work.

Once you have your circle ready place the filling in the center.

Fold the rissole and fix the end with water

Dip each of theses pattys in a beaten egg

Once thats done turn both of its sides in bread crumbs

Fry until golden brown.

This is your ready to eat Prawn Rissoles, I can taste that melting stuffing in my mouth as I write this, you guys are in for a treat!