Rissóis de Camarão
The Quirky Foodster Team
Ingredients
- Plain flour — 2 cups (250 g / 9 oz)
- Milk — 2 cups (480 ml / 16 fl oz)
- Butter — 2 tbsp
- Shrimp, peeled and finely chopped — 300 g (10.5 oz)
- Onion, finely chopped — 1
- Garlic, minced — 2 cloves
- Tomato paste — 1 tbsp
- Eggs, beaten — 2
- Breadcrumbs — 1 cup (60 g / 2 oz)
- Oil for deep frying
- Salt and pepper — to taste
Method
- Sauté the onion and garlic in a little butter until softened, then add the chopped shrimp and tomato paste, cooking until the shrimp is just cooked through; season with salt and pepper and cool.
- In a separate saucepan, melt the remaining butter, whisk in the flour, and gradually add the milk, whisking constantly to form a very thick, smooth paste (similar to a stiff béchamel).
- Fold the cooked shrimp mixture into the thick paste, mixing well; let cool completely, then chill for at least 1 hour.
- Shape the chilled mixture into small crescents.
- Dip each crescent in beaten egg, then coat in breadcrumbs.
- Heat oil to 175°C (350°F) and fry the rissóis in batches until golden brown, about 3–4 minutes.
- Drain on paper towels before serving hot.
Introduction: Crescent-shaped pastries filled with a creamy, spiced shrimp filling, coated in breadcrumbs and fried until golden.
Cultural Background: Rissóis reflect Mozambique’s Portuguese culinary heritage, their delicate half-moon shape and creamy shrimp filling a favourite at parties and gatherings across the country.
Tips: Chilling the filling mixture thoroughly is essential — it needs to firm up enough to shape and coat. Work with a lightly floured or wet surface when shaping to keep the mixture from sticking to your hands.
Variations: Use minced chicken or ham in place of shrimp for a different filling. Freeze the shaped, breaded rissóis before frying for a make-ahead party snack.
Storage: Store cooled rissóis in an airtight container in the refrigerator for up to 2 days, or freeze uncooked for longer storage.
Reheating: Reheat in an oven at 190°C (375°F) for 8–10 minutes, or an air fryer for 5 minutes, to restore crispness.
Nutrition: Per serving (approx., 2 pieces): 260 kcal, 12 g protein, 12 g fat, 26 g carbohydrate.
FAQs:
Q: Why is the filling so thick before frying?
A: A thick, paste-like base holds its shape when formed
Q: Can rissóis be baked instead of fried?
A: Yes, though the classic crisp texture is best achieved by
- Plain flour — 2 cups (250 g / 9 oz)
- Milk — 2 cups (480 ml / 16 fl oz)
- Butter — 2 tbsp
- Shrimp, peeled and finely chopped — 300 g (10.5 oz)
- Onion, finely chopped — 1
- Garlic, minced — 2 cloves
- Tomato paste — 1 tbsp
- Eggs, beaten — 2
- Breadcrumbs — 1 cup (60 g / 2 oz)
- Oil for deep frying
- Salt and pepper — to taste
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