Goan Prawn Rissoles - Rissois de Camarao
Ingredients
For the Dough:
1 cup plain flour
1 cup water
2 tbsp butter
A pinch of salt
For the Filling:
200g prawns, peeled and deveined
1 small onion, finely chopped
2 cloves garlic, minced
½ tsp turmeric powder
½ tsp red chili powder (adjust to taste)
½ tsp cumin powder
½ tsp coriander powder
Salt and pepper, to taste
1 tbsp oil
1 tbsp Fresh coriander leaves, finely chopped
For Coating and Frying:
1 egg, beaten (for egg wash)
Breadcrumbs
Oil, for frying
Cooking Steps
Step 1
Prepare the Dough -In a saucepan, bring water, butter, and salt to a boil. Reduce heat and add flour, stirring constantly until the mixture forms a ball of dough. Remove from heat and let it cool.
Step 2
Prepare the Filling. Cook Prawns: Heat olive oil in a pan over medium heat. Add onions and garlic, sauté until translucent. Add Spices: Stir in turmeric powder, red chili powder, cumin powder, coriander powder, salt, and pepper. Cook for a minute.
Add Prawns: Add prawns and cook until they turn pink and opaque. Remove from heat, let it cool, then chop prawns into small pieces. Mix in fresh coriander leaves with prawns.
Step 3
Shape and Fill the Pastries Roll out the dough thinly (but not too thin) on a floured surface. Cut out circles using a cookie cutter or lid. Place a spoonful of prawn filling in the centre of each circle. Fold the dough over to form a half-moon shape and seal the edges with a fork.
Step 4
Coat and Fry Dip each turnover in beaten egg, then coat with breadcrumbs.
Heat oil in a deep pan over medium-high heat. Fry turnovers until golden brown and crispy on both sides. Drain excess oil on paper towels.
Serve: hot, garnished with fresh coriander leaves or with a dipping sauce of your choice.