Prawn Rissoles

I have had so many friends send me messages asking me to please post the recipe for my prawn rissoles that I made for the Hot Auditions  on Masterchef SA 2013……………..so here it is!!

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Its quite a laborious task to make them because there are a lot of processes, but they freeze really well and so I normally make a triple batch (90) at a time, as the work is the same, and keep them for when I get unexpected guests or when I don’t feel like cooking.

I love to serve these as a canape when we watching rugby or having cocktails, or as an entree with a side salad of rocket and Parmesan shavings, or as a mid-week meal with savoury rice and roasted veggies.

They are very versatile and as they are quite rich, 2-3 rissoles per person is normally sufficient, so they go a long way.

You will definitely impress your guests with this delicacy!

INGREDIENTS:

PASTRY

1 cup flour

1 cup milk/water

1 Tbsp butter

Method:

  • Bring the milk/water and butter to the boil
  • Remove from the heat and add sieved flour
  • With a wooden spoon combine the wet and dry ingredients until a ball is formed
  • Return to the stove and continue to cook the flour out for about 10 min *very important!!!
  • When cool, roll out onto floured surface and cut into circles

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FILLING

250g shrimps (cleaned and deveined)

1 tsp butter

1/2 onion grated or finely chopped

1 tsp crushed garlic

1 Tbsp parsley

1 hot chilli finely chopped

1 Tbsp flour

2 Tbsp cream

salt and pepper

2 eggs

breadcrumbs

oil for frying

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Method:

  • Boil prawns in salted water for 5 minutes or until they turn white.
  • Drain the prawns but keep the stock  (this will be used for the roux)
  • Fry the onions, garlic and chilli in the butter until golden
  • Add the chopped up prawns
  • Remove from the heat and add flour
  • Gently add the cream and then the stock until a pasty consistency is reached
  • Return to heat and cook out the roux.
  • Add parsley and season to taste
  • Place filling in half of the pastry, wet edges of pastry and close to form a half-moon

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  • Dip in beaten egg and then in breadcrumbs
  • Shallow fry until golden brown

If you are going to freeze them do not fry the rissoles.

Yum-Yum

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3 thoughts on “Prawn Rissoles

  1. Pingback: Recipe | Prawn Salad with Hummus Dip | AhDaLin : Meanie @ Work

  2. Pingback: Prawn Cocktail Canapes | TROPICS FOOD CHANNEL

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