Rissóis de Camarão

Preparation steps

• Step 1 : Start by preparing the rissóis dough. In a saucepan, pour 250mL of Water, 25 grams of Unsalted butter, a spoon of Olive oil and Salt. Bring to a boil.
• Step 2 : When the water boils, add 250 grams of Flour at once. Stir over low heat without stopping until the dough forms a ball.
• Step 3 : Place the dough ball on a floured work surface. Mash the dough by hand for a few minutes, it should be smooth. Set aside.
• Step 4 : Then we prepare the stuffing. Begin by cooking the :shrimps.plural: in a pot of boiling salted water. Let cook for 3 minutes after boiling. Drain the shrimp, keeping the cooking water.
• Step 5 : Peel the shrimp and cut them into small pieces.
• Step 6 : In a saucepan, heat 60 grams of Unsalted butter with the finely chopped Onion. Let it cook for 2-3 minutes.
• Step 7 : Add 40 grams of Flour to the pan and mix well. Gradually add a little water from the cooking of the shrimp, the texture will become creamy. You can add more or less water depending on the amount of stuffing you want.
• Step 8 : Add the juice of half a lemon, a tablespoon of Tomato pulp (optional), Salt, Pepper and chopped Parsley. Mix well and add the shrimp. Mix again and remove from heat.
• Step 9 : To form the rissóis, thinly flatten the dough on a floured work surface. Place a little shrimp filling on the dough, then fold it over. Use a glass or a cookie cutter to cut the rissóis in the shape of a half moon (see the explanatory video below).
• Step 10 : Beat the Eggs in a soup plate and pour the Breadcrumbs into another plate. Dip the rissóis in the egg and then in the breadcrumbs so that they are well covered.
• Step 11 : Fry the rissóis in hot oil and remove when golden.