Rissois de Camarao (Portuguese Prawn Rissoles)
Crisp, golden half moon pastries filled with a creamy prawn sauce. A favourite Portuguese snack that is worth the effort.
- Time1 hr 45
- LevelHard
- Costabout £1.23 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Melt 40 g butter in a pan and cook the onion for 6 minutes until soft. Stir in 40 g flour for 1 minute, then add the 350 ml milk a little at a time, stirring, until you have a very thick sauce. Cook for 5 minutes.
6 min - 2
Stir in the prawns, parsley, lemon juice, nutmeg and 0.5 tsp salt. Spread on a plate, cover and chill for 1 hour until firm.
60 min - 3
For the dough, put the water, 150 ml milk, 30 g butter and 0.5 tsp salt in a pan and bring to the boil. Tip in the 150 g flour all at once and beat hard with a wooden spoon for 2 minutes until it comes away from the pan as a smooth ball. Cool for 10 minutes.
2 min - 4
Roll the dough out thinly on a surface dusted with the rolling flour. Cut out 16 circles with a 9 cm cutter, re rolling the scraps. Put a heaped teaspoon of cold filling on one half of each circle, fold over and press the edges firmly to seal.
- 5
Dip each rissol in beaten egg and then breadcrumbs, pressing the crumbs on. Do this twice for the best crust.
- 6
Heat the oil in a deep pan to 180C. Fry the rissois in batches for 3 minutes until deep golden. Drain on kitchen paper and serve warm.
3 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.