Prawn Rissois

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.

IMG-20150922-WA0028

Recipe :

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

Method :

Filling :

  1. Warm the milk mixed with garlic and coriander leaves.
  2. Add the maida little at a time and stir. Whisk continuously using a balloon whisk.
  3. Once the mixture begins to thicken, add nutmeg powder, salt and pepper.
  4. Once the mixture is thick enough and coats the back of the spoon, add the prawns. Let it cook for few minutes.
  5. Add the cheese and put off the gas as soon as it turns into thick white sauce.

Outer Covering :

  1. Sift the flours together in a bowl
  2. In a thick bottom pan, boil water mixed with salt and butter.
  3. Once boiled, remove from fire. Add the sifted flour to it, stirring continuously with wooden spoon so that no lumps are formed.
  4. Move the mixture back to fire and cookk till it leaves the sides of the pan.
  5. Remove from fire and put the mixture on flat surface. Knead into a soft dough once the mixture is cooled but yet warm.
  6. Make samll balls of the dough and roll into thick discs.
  7. Put spoonful of the filling on the disc and fold the disc into half. Seal by applying the egg mixture on the edges.
  8. Dip the rissois (half moon shaped) into the egg mixture, coat it well and then coat with breadcrumbs.
  9. Deep fry the rissois. Repeat the process for the rest of the dough.

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