Rissóis de Camarão

The story

Rissóis de Camarão is a traditional Portuguese starter presented with exact metric quantities, practical preparation detail, controlled temperatures, visual doneness cues and a method suitable for confident home cooking.

Ingredients

• Main ingredients
• 300 g prawnspeeled, chopped
• 350 ml whole milk
• 300 g plain flourdivided
• 70 g butter
• 120 g onion3 mm dice
• 2 piece eggsbeaten
• 180 g breadcrumbs
• 1 tsp lemon zest
• 1000 ml Vegetable Oilfor frying

Method

1. Step 1

   Dice onion to 3 mm. Soften in 20 g butter over medium-low heat for 6 minutes. Add prawns and cook 2 minutes.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

2. Step 2

   Add 30 g flour, cook 1 minute, then gradually add 250 ml milk. Simmer 3–4 minutes until very thick. Add zest; cool completely.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

3. Step 3

   Bring remaining milk, 50 g butter and a pinch of salt to a boil. Add 270 g flour at once and beat over low heat until a smooth dough leaves the pan. Cool until handleable.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

4. Step 4

   Roll dough to 2 mm, add spoonfuls of filling, fold and cut crescent shapes. Seal edges without trapped air.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

5. Step 5

   Coat in egg and breadcrumbs. Fry at 175°C for 3–4 minutes until evenly golden. Drain on a rack.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

Nutrition

per serving

Estimated from a representative ingredient basket; verify against exact brands and edible yields before publication.