Rissóis de Camarão

Name: Rissóis de Camarão
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 6 servings
Cuisine: Mozambican
Ingredients: 250g cooked shrimp, chopped; 2 cups flour; 2 tbsp butter; 1 cup milk; 1 small onion, minced; 1 egg, beaten; Breadcrumbs for coating; Oil for deep frying; 1 tbsp lemon juice; Salt and white pepper; Parsley, chopped

Rissóis de Camarão (hee-SOYSH deh kah-mah-ROUW)

Shrimp Turnovers

⏱ Prep Time 1 hour 30 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 270 kcal

Crescent-shaped pastries filled with a creamy béchamel and shrimp filling, breaded and deep-fried to golden perfection.

Nutrition & Info

Protein 12.0g

Carbs 24.0g

Fat 14.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ gluten ⚠ shellfish ⚠ dairy ⚠ eggs

Equipment Needed

saucepan frying pan deep pot rolling pin

Presentation Guide

Vessel: serving platter

Garnishes: lemon wedges, parsley

Accompaniments: piri-piri sauce, salad

Ingredients

250g cooked shrimp, chopped
2 cups flour
2 tbsp butter
1 cup milk
1 small onion, minced
1 egg, beaten
Breadcrumbs for coating
Oil for deep frying
1 tbsp lemon juice
Salt and white pepper
Parsley, chopped

Instructions

1
Make béchamel by melting butter, adding half the flour, and stirring in milk gradually until thick and smooth.
2
Sauté onion, add chopped shrimp and lemon juice, fold into béchamel, season, and chill the filling for thirty minutes.
3
Make pastry dough with remaining flour, water, and a pinch of salt. Roll thin and cut into circles.
4
Place a spoonful of chilled filling on each circle, fold into crescents, and press edges firmly to seal.
5
Dip each rissol in beaten egg, then coat thoroughly in breadcrumbs, pressing gently to adhere.
6
Deep-fry at 175 degrees Celsius for three to four minutes until golden brown, drain, and serve hot.

💡

Did You Know?

Rissóis are served at virtually every Mozambican birthday party and are a must-have at festive gatherings.

Chef's Notes

Equipment Tips

saucepan
frying pan
deep pot
rolling pin

Garnishing

lemon wedges, parsley

Accompaniments

piri-piri sauce, salad

The Story Behind Rissóis de Camarão

Rissóis de camarão are a direct inheritance from Portuguese colonial cuisine that Mozambicans embraced wholeheartedly. The Portuguese brought the technique of making these elegant filled pastries, and Mozambican cooks filled them with the abundant local prawns. Today they remain a symbol of celebration and hospitality, with every family having their own closely guarded recipe for the perfect rissol.

🕐 Traditionally enjoyed appetizer, party food, afternoon snack 📜 Origins: Portuguese colonial heritage

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