RISSOIS | Shrimp & Cheese Portuguese Goan snack | Kravings

Rissois is a Portuguese deep fried favorite snack, traditionally stuffed with a shrimp and cheese filling although you can now get it with many other types of filling.

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Here are the ingredients and steps to make this recipe!
Dough (made in 2 batches)

2 cups water

4 cups all purpose Flour

4 tbsps Butter

2 tsps Salt



Filling

7 oz, 200 gms shelled and deveined raw Shrimp

4 tbsps Butter

2 tbsps Olive Oil

1 cup diced white Onion

2 tbsps minced Garlic

2 tbsps milk

1 tsp Shrimp stock or whatever is left from cooking the Shrimp

2 tbsps Corn Starch

1 tsp Parsley

1 cup grated cheese (mix white & regular cheddar)

Salt to taste
Breading

1 – 2 Eggs beaten

½ cup Semolina

½ cup breadcrumbs

Melt 2 tbps butter and saute the Shrimp till just pink

Remove and cool and finely mince the Shrimp and keep aside

Heat up the rest of the butter and the Olive oil and saute the onion followed by the garlic

Add the Shrimp and saute in the onion and garlic

Add the milk and the stock if you were able to save any after sauteeing the shrimp

Add the corn starch to thicken the mixture

Turn off the heat and add the parsley and when just warm, fold in the cheese

Taste for salt and add salt to taste

Allow the mixture to chill

In a saute pan, add half the water, butter and salt and allow to simmer

Add half the flour an stir vigorously

Tip the mixture out onto a board and using some saran wrap to protect your hands, knead till smooth

Divide into half, and add one half back into the pot to stay warm

Flour your working surface and roll out the dough without flipping over

If your dough gets sticky add a bit of flour

Using a cookie cutter, cut out rounds and keep them aside

Keep rolling and cutting and repeat this process with the other half of the dough

Cook the second batch of dough and repeat the process

Lay out about 8 at a time and add about ½ a tsp of filling in the center of each one

Use a brush to wet the edges and then pinch each one at the top and two ends first, and then continue to seal the whole rissois

Repeat this process till you have all the rissois filled

Set up two bowls, one with the beaten egg and one with the breadcrumbs & Semolina

Use one hand to dip in the egg and the other to dip in the dry mixture

Lay all the completed Rissois in a single layer and add to the freezer

Layer these on parchment paper and bag once they are frozen all the way through

To cook, just defrost them on a kitchen towel for 15 – 30 mins

Deep fry these on a medium flame so the filling gets heated through the center

Bookmark the recipe on my blog - http://kravingsfoodadventures.com/rissois/

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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.

I've appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Let’s connect, follow me on my social channels

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