Today we have an authentic recipe handed down straight from the Portuguese while they were in our beloved Goa! Its called the Prawn Rissois, pronounced as Rissoee its a mouth watering appetizer, that melts in your mouth!
There are two steps involved in the Prawn Rissoe 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!
Thank you for the wonderful recipes.
Can the ressois be breaded and frozen and baked later rather than deep fried ?
Do you think it will taste fine?
Sticky pastry is the flower dough mixture going wrong, too much water. Try it with a lil less water, if sticky can add more dough always 🙂
I tried the recipe.. they were delicious.. but my pastry was insanely sticky! I used 200 ml water with butter and about 100 – 150 gms dough.. Any advice on how to get it right next time?
Thanks and I am a part time web designer (not a designer but i put in a combination of things to get things done 🙂 )
Thank you Shanti 🙂
we have the mixed meat stew recipe on the site…
I love your site. I cook a lot of these recipes. Can you please tell me how to make a goan stew. I have no clue of cooking and my mother-in-law was a gr8 cook so my hubby always asks me to cook stuff i have never heard of. May her sould RIP but I need the recipe can you please help.
Awesome, have learnt many recepies thru this site, please keep posting more Goan dishes.
Love Goa and goan dishes. No other can compare our cusine. Keep it up…
Thank you for a fun and festive site. Even being half Goan, I never really learnt to cook Goan food. Have always wanted to learn… So I decided I was going to try the Prawn Rissoli. The steps are so well layed out I felt I could give it a shot. It actually turned out well. Thanks!
You have a really well designed site. What a fabulous tribute to your mother. Keep it going.
Nice going… the tipri… you obviously knew that question was coming.
This is an awesome site, from an information perspective and the layout.
Have you thought of getting into website design? You obviously have a talent for communication ( the 'tipri' being considered an acceptable lapse :-))
Keep up the awesome work.
Tipri is an old time measure value that equals to a cigarette tin or a condensed milk tin
What is Tipri Atta. I know atta means flour.
Please help 🙂
Hi Clyde, when you say atta, finyou mean wheat atta????
Hi! How much is one tipri in cups? Or grams?
I love rissois but I didn’t know to make it …now I’ll follow the recepie and enjoy ?
Thank you so much !!!
I’m the student of chef’s kitchen institute of culinary arts and hotel management kolhapur Maharashtra I really appreciate this particular recipe because there was master chef compitation held in our institute I got 2nd rank by doing this yummyest recipe
Our chef Dev Kasalkar loved recipe done by me
So I would like express culinary thank to this web page and the dilesious recipe
TraineChef Veeraj Mane
I tried this recipe and the rissois turned out lovely!! Even better than the store bought ones.
Thanks for the wonderful and easy to follow recipe.
Your recipe seems the most authentic and I shall be happy to try it. By ‘atta’ I guess you mean wheat flour.?
Hi..Clyde..This is an awesome site..The information provided here is the best as compared to other sites for Goan cuisine…
let me tell you..I am an Odia staying in Kolkata
but I love the Goan cuisine.. Goan cuisine is very evolved and has its own very distinctive taste , style and recipe..I wish like we have chinese counters all over the country simiilarly we should have Goan food counters all over the country…All the best .