Curried Prawn Rissois

Recipe by Coco & J

SERVINGS

6-8

servings

COOKING TIME

hour

minutes

This delicious recipe for prawn rissois takes the classic prawn filling and adds a bit of a spicy curry kick to it, and then it’s elevated with the garlic and herb crumbing.
It truly is a labour of love but that’s what the season is all about.

Ingredients

The dough
2 cups of milk
2 tablespoons of butter
2 cups of flour
Extra flour for dusting
50 ml water (for sealing dough)
1L Vegetable Oil, for frying
1x Lemon, cut into wedges for serving
The Filling
4 cups of chopped prawns, deveined and shelled
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp. curry powder
1 tsp paprika
2 cups of milk
About 2 tablespoons of flour
Salt and pepper to taste
Handful of chopped coriander

Directions

The Dough
Add the milk, butter, salt and pepper to a pan and cook over medium heat until the milk begins to boil. Add the flour all at once and stir quickly, continue stirring until the dough forms a ball and unsticks from the sides of the pan.
Add the flour all at once and stir quickly, continue stirring until the dough forms a ball and unsticks from the sides of the pan.
Remove the dough to a floured counter and allow it to cool completely. I knead it every once in a while to prevent a crust from forming or cover it tightly with cling wrap.
The Filling
In a large pan, add a little bit of olive oil, not much at all, add
the onions and the garlic. Cook over medium heat for a few minutes until the onion is tender.
Add the prawns, curry powder, salt and pepper to taste.
Reduce heat to low and cook until mixture thickens and reaches desired consistency, about 30 minutes.
Then add about a cup or so of milk and about 2 or so tablespoons of flour, then stir really well to dissolve well.
The crumbs
Place all the ingredients into a food processor and blend until all are very well combined. Set aside.
The Rissois
Roll out the dough; you don’t want it very thick or very thin. It’s so hard to explain these things; LOL
Using a glass or mug, cut circular shapes out of the dough.
Drop a heaping teaspoon of the prawn filling into the middle of the dough, use a little bit of water around the edges and fold in half. Seal tightly. Set aside.
Now take the bowl of breadcrumbs and another bowl with 2 eggs finely whisked. Start a little station with the egg first then the herbed crumbs, using your right hand roll the Rissois in the egg then proceed to place it in the crumbs using your left hand to roll it around making sure its well covered..
Dip the rissoles in the oil and fry until golden brown. These cook pretty fast so please keep an eye on them, pretty much one minute or so per side. Repeat with the rest.