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Rissóis de Camarão
Shrimp Turnovers
Rissóis de Camarão are a popular Portuguese-Mozambican appetizer, consisting of delicate, crispy turnovers filled with a creamy, savory shrimp mixture. They are typically deep-fried until golden brown and served as a snack or starter.
🧂 Ingredienser
- 400 g Shrimp(cooked, peeled, deveined, and finely chopped)
- 1 medium Onion(finely minced)
- 2 cloves Garlic(minced)
- 2 tbsp Olive oil
- 2 tbsp Butter
- 3 tbsp All-purpose flour
- 1 cup Milk
- 125 ml Shrimp stock or fish stock
- 1 tsp Smoked paprika
- 0.25 tsp Chili powder
- 0.25 tsp Nutmeg
- 0.5 tsp Salt(or to taste)
- 0.25 tsp Black pepper(or to taste)
- 1 tbsp Fresh parsley(chopped)
- 2 cups All-purpose flour(for the dough)
- 1 cup Shrimp stock or fish stock(for the dough)
- 1 cup Milk(for the dough)
- 2 tbsp Butter(for the dough)
- 1 pinch Salt(for the dough)
- 1 pinch Black pepper(for the dough)
- 2 large Eggs(beaten, for egg wash)
- 1 cup Breadcrumbs(for coating)
- 1 l Vegetable oil(for frying)
👨🍳 Instruktioner
- 1
Prepare the filling: Heat olive oil and butter in a saucepan over medium heat. Add minced onion and cook until softened, about 5 minutes. Add minced garlic, smoked paprika, chili powder, nutmeg, salt, and pepper. Cook for another minute until fragrant.
- 2
Stir in the 3 tablespoons of all-purpose flour and cook for 1 minute. Gradually whisk in the milk and shrimp stock until smooth. Bring to a simmer, stirring constantly, until the mixture thickens into a creamy paste. Remove from heat and stir in the chopped shrimp and fresh parsley. Let the filling cool completely.
- 3
Prepare the dough: In a medium saucepan, combine the 1 cup of shrimp stock, 1 cup of milk, and 2 tablespoons of butter. Heat over medium heat until the butter is melted and the mixture is simmering. Gradually add the 2 cups of all-purpose flour, stirring vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan. Season with a pinch of salt and pepper.
- 4
Turn the dough out onto a lightly floured surface and knead for a few minutes until smooth. Let it cool slightly.
- 5
Assemble the rissóis: Roll out the dough thinly on a lightly floured surface. Cut out circles using a round cutter (about 3-4 inches in diameter).
- 6
Place a teaspoon of the cooled shrimp filling in the center of each dough circle. Moisten the edges with water or egg wash, then fold the dough over to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork.
- 7
Prepare for frying: Set up three shallow bowls: one with all-purpose flour, one with the beaten eggs (egg wash), and one with breadcrumbs.
- 8
Coat each rissol first in flour, then dip in the egg wash, and finally coat thoroughly with breadcrumbs. Place the coated rissóis on a tray.
- 9
Heat vegetable oil in a deep fryer or large pot to 325°F (160°C). Carefully fry the rissóis in batches for about 1-2 minutes per side, or until golden brown and crispy. Do not overcrowd the pan.
- 10
Remove the fried rissóis with a slotted spoon and drain on paper towels. Serve hot.
💡 Proffstips
- ✓Ensure the filling is completely cool before assembling the rissóis to prevent the dough from becoming soggy.
- ✓For extra crispiness, chill the coated rissóis in the refrigerator for 30 minutes before frying.
- ✓Adjust the chili powder and paprika to your preferred spice level.
✨ Idéer för variationer
Inspiration till din egen version av detta recept
- Use other seafood like crab or a mix of fish and shrimp for the filling.
- For a vegetarian option, use a mushroom and vegetable filling.