Prawn rissois…yumm yumm…just saying the name itself has initiated the temptations in me…It has been one of my favorite snack items since childhood. Every time I visited any pastry shop, be it Pastry Cottage, Pastry Palace or Monginis with my dad, I preferred packing few rissois for me…One day I happened to mention about rissois to my hubby and he was like “What are rissois?” I was so damn surprised that he didn’t know what were rissois…Explained to him what it was and promised him that I will prepare it as soon as possible. I wanted to prepare it following the best recipe and deliver a rissois was very close to the store-bought. I referred quite some recipe blogs, videos, etc but found the below mentioned one to be the closest. My husband enjoyed it too.
Ingredients for the filling:
- 1/2 cup small prawns (de-shelled, deveined, boiled. I usually store the prawns marinated with salt, haldi, red chilli pwd. You can use plan as well.)
- 2 garlic cloves, minced
- 1 tsp butter
- 1 cup milk
- 1 tsp coriander leaves, chopped
- pinch of nutmeg powder
- salt, pepper powder as per taste
- 2 cheese slices or processed cheese, grated
- 3 tsp all purpose flour (maida)
Ingredients for the outer cover :
- 3/4 cup whole wheat flour
- 1/2 cup all purpose flour (maida)
- 250 ml water
- 2 tsp butter
- 1 tsp salt
- 1 egg, beaten and mixed with pinch of salt and pepper
- bread crumbs for coating
- Warm the milk mixed with garlic and coriander leaves.
- Add the maida little at a time and stir. Whisk continuously using a balloon whisk.
- Once the mixture begins to thicken, add nutmeg powder, salt and pepper.
- Once the mixture is thick enough and coats the back of the spoon, add the prawns. Let it cook for few minutes.
- Add the cheese and put off the gas as soon as it turns into thick white sauce.
Outer Covering :
- Sift the flours together in a bowl
- In a thick bottom pan, boil water mixed with salt and butter.
- Once boiled, remove from fire. Add the sifted flour to it, stirring continuously with wooden spoon so that no lumps are formed.
- Move the mixture back to fire and cookk till it leaves the sides of the pan.
- Remove from fire and put the mixture on flat surface. Knead into a soft dough once the mixture is cooled but yet warm.
- Make samll balls of the dough and roll into thick discs.
- Put spoonful of the filling on the disc and fold the disc into half. Seal by applying the egg mixture on the edges.
- Dip the rissois (half moon shaped) into the egg mixture, coat it well and then coat with breadcrumbs.
- Deep fry the rissois. Repeat the process for the rest of the dough.