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Dish of 22 Jan 2010
PORTUGUESE PRAWN RISSOLES
12 servings
These little prawn pies are coated with breadcrumbs and deep fried. They freeze well and are worth the extra effort.
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Filling:
500 gm prawns
10 ml salt
5 ml (1 teaspoon) olive oil
10 ml (1 teaspoons) butter
1 onion, finely chopped
1 small tomato, skinned, seeded and finely chopped
1 clove garlic
squeeze of lemon juice
10 ml (2 teaspoons) fresh parsley, finely chopped
2 ml red chili, finely chopped
White Sauce:
45 ml (3 tablespoons) butter
45 ml (3 tablespoons) cake flour
125 ml (1/2 cup) prawn water
125 ml (1/2 cup) cream
salt and white pepper to taste
Pastry Dough:
250 ml (1 cup) water
2 ml salt
25 ml (1 tablespoon) butter
250 ml (1 cup) cake flour
Coating:
2 eggs, beaten
500 ml (2 cups) dried bread crumbs
oil for deep frying
1. Shell and devein the prawns and keep the heads and shells. Boil the heads and shells in water for 30 minutes. Drain the prawn liquor and pour trough a fine sieve. Reserve 125 ml of the prawn liquor. Boil the peeled prawns in the remaining prawn liquor until they just turn pink. Allow to cool and cut into three. Set aside.
2. Fry the onions in the olive oil and butter. Add the tomato, garlic, lemon juice, parsley and chili. Cook for 8 to 10 minutes. Add the prawns and season to taste with salt and white pepper. Leave in a sieve to drain any liquid.
3. Make the thick white sauce. Melt the butter in a saucepan and stir in the flour. Cook, stirring for a minute. Combine the prawn liquor and cream and stir into the flour mixture, whisking all the time. Cook, whisking continuously until the white sauce is very thick. Set aside.
4. Make the pastry. Bring the water, salt and butter to the boil. Remove from the heat and add the flour all at once. Beat well with a wooden spoon. Return to the heat and cook for 5 minutes, stirring all the time, until the dough comes away from the sides of the saucepan. Shape into a round and cover with cling wrap. Leave to cool.
5. Combine the prawns and white sauce and check the seasoning.
6. Roll the pastry out on a lightly floured surface. Cut the pastry into 5 cm circles. Place a teaspoonful of the prawn mixture on the lower half of the pastry circle. Fold and seal each pastry round. Dip the shaped pastries in beaten egg and then into the bread crumbs. Fry in deep oil until golden brown. Drain and serve at once. Uncooked, these prawn rissoles can be frozen for three months.
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