Prawn Rissóis (Rissóis de Camarão)

Prep time: 15 mins.             Cook time: 45 mins.
Cuisine: Goan/ Portuguese      Serves: 30 Pcs.

Prawn  Rissóis, also known as Rissóis de Camarão in Portuguese is a very famous Prawn/ Shrimp snack.  This Prawn/ Shrimp Rissóis appetizer is so creamy and cheesy, it just melts in your mouth, you surely won't be satisfied with just one.
Ingredients :

For the filling 
15 Prawns/Shrimps (med. sized, cleaned & finely chopped)
1 Onion (finely chopped)
2 green chilies ( deseeded and finely minced)
1 Garlic clove ( finely minced)
1/2 Cup Milk
1/ 4 Cup grated Cheddar Cheese 
2 Tbsp all purpose flour
1/4 tsp pepper powder
2 Tbsp butter
2 Tbsp oil 
Salt to taste

For the dough
 1 1/2 cups Milk
 2 tbsp Butter 
 1/2 tsp sugar
 1/2 tsp Salt
 1 cup All-Purpose Flour

For Coating & Frying
2 Egg whisked 
1 Cup Breadcrumbs or as required 
1 Cup fine Semolina/ Rawa or as required 

 Oil (For deep frying )

Directions:

For the Filling

1.  In a pan, heat 2 Tbsp of oil, add onion, green chillies, garlic and fry, till onion turns soft and translucent.Then add in the prawns and cook till done, add pepper and salt to taste.

2.  Next add, 2 tbsp of butter, then add in( ½ cup milk mixed with 2 Tbsp of all purpose flour), and cook for 2 mins till it thickens, lastly add cheese and set aside.

For the outer cover

1. In a saucepan, Boil 1 ½ cups milk with salt, sugar and 2 tbsp butter, add all-purpose flour to it.

2. Cook for about 3 mins till it forms into a ball, then shut the flame off.

3.  Place the ball onto a rolling board, knead lightly and make few balls, Roll each ball into a large circle and cut using a round cutter. 

4.  Add prawn filling to each of them. Fold over to form a semicircle and press the edges firmly.

5.  With the help of a spoon, dip the Rissóis into egg wash and then into the breadcrumbs & rawa mixture.

6.  Deep fry the Rissóis until golden brown on low to medium flame.

Enjoy freshly prepared Homemade Rissóis.

Recipe Notes:

•  Rissois can be stored in freezer for upto 3 months.
• When you want to fry them, remove from the freezer 20-30 mins before or you can even deep fry them when frozen.
• You can also use only semolina or only breadcrumbs for coating instead of mixing both.
• The quantity depends on the size of the  Rissóis thats you make.