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!!
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!
1 cup flour
1 cup milk/water
1 Tbsp butter
- 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
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
oil for frying
- 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
- 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.