Rissóis de Camarão by Ana Patuleia Ortins
Recipe
Makes about 3 ½ dozen
Make the Filling:
2 tablespoons butter
¼ cup finely chopped onion
1 cup whole milk
½ tablespoon fine chopped cilantro or parsley
Hot sauce to taste
Coarse salt to taste
½ teaspoon ground white pepper
¼ teaspoon ground nutmeg
2 tablespoons cornstarch mixed
With 2 tablespoons water
½ pound (1 ½ cups) chopped, cooked shrimp
1. Saute onion in melted butter until lightly golden.
2. Pour in the milk and heat until hot but do not boil.
3. Mix in seasonings.
4. Stir in cornstarch/water slurry.
5. Add shrimp, stir and heat through, 1 minute. Remove and set aside to let cool completely.
For the pastry dough:
2 cups of milk
4 tablespoons butter
1 teaspoon coarse salt
2 cups flour
1. Heat together the milk, the butter, and the salt until the butter is melted and the milk is very hot. Do not boil.
2. Dump in flour. Stir vigorously until dough leaves sides of the pan.
3. Turn dough onto the warm, no-stone surface.
4. Briefly, knead. Divide in half. Cover and keep ½ warm.
5. Turn ½ into a 5-6 inch log. Roll edge of short end out 5 inches towards you to about 1/8 inch thin.
6. Place a scant tablespoon of filling in the center.
Brush egg washes around the edge. Fold dough away from you, overfilling. Press to seal. Cut into a half-moon shape. Transfer to a lined sheet pan. Repeat with remaining dough and filling.
Egg wash:
3 eggs beaten with 3 tablespoons water
Plain bread crumbs
Vegetable or corn oil for frying
1. Dip each rissole in egg wash then breadcrumbs.
2. Fry in hot oil.
Ana Patuleia Ortins is the author of Portuguese Homestyle Cooking. She is a first-generation descendant of Portuguese immigrants from the small town of Galveias in the Alto Alentejo province of Portugal and teaches classes on Portuguese cooking. She lives in Peabody, Massachusetts.
Her books are available for sale on Amazon - www.amazon.com...
Follow Ana on her:
Blog portuguesecooki...
Facebook / ana.ortins
Twitter / portuguesecook
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8 сен 2024
