Rissóis de Camarão (Mozambican Shrimp Rissoles)
Local name: Rissóis de camarão
In short: Crescent-shaped turnovers of soft dough filled with creamy shrimp and onion, coated in breadcrumbs and fried until golden. A Portuguese-style party snack. It takes about 1 h 30 min in total and makes 8 servings.
- Prep
- 1 h
- Cook
- 30 min
- Resting
- 1 h
- Total
- 1 h 30 min
- Servings
- 8
- Difficulty
- Challenging
- Calories
- 440 kcal
Rissóis are the crescent-shaped turnovers that fill party tables and café counters in Maputo, a Portuguese legacy that Mozambican cooks made their own. A soft, boiled-milk dough is wrapped around a creamy filling of shrimp and onion, coated in breadcrumbs and fried until golden and crisp. They are made in large batches for birthdays and weddings and eaten warm, with a squeeze of lemon and a dab of piri-piri sauce.
Instructions
- Melt the butter in a pan and cook the onion for 5 minutes until soft, then add the garlic for 1 minute. Add the shrimp and cook for 2 minutes until just pink.
- Sprinkle in the flour and stir for 1 minute. Whisk in the milk gradually and simmer for 4 to 5 minutes until very thick. Stir in the lemon juice, parsley, piri-piri and salt.
- Spread the filling on a plate, cool, then refrigerate for at least 1 hour until completely firm.
- Make the dough. Bring the water, milk, butter and salt to a boil in a saucepan. Tip in the flour all at once and beat with a wooden spoon over low heat for 2 minutes, until a smooth ball forms. Cool for 10 minutes, then knead briefly on a floured surface.
- Roll the dough 3 mm (1/8 in) thick and cut out 9 cm (3 1/2 in) circles. Place 1 tablespoon of filling on half of each circle, fold over and press the edges closed with a fork.
- Dip each rissol in beaten egg, then roll in breadcrumbs, and chill them for 15 minutes.
- Heat the oil to 175°C (350°F). Fry the rissóis in batches for 3 to 4 minutes per side, until deep golden. Drain on paper towels and serve warm with lemon wedges.
Tips
- The filling must be fully cold and thick. If it is soft it will leak while you fold and fry the rissóis.
- Freeze the breaded rissóis in a single layer, then bag them. Fry them straight from frozen for 5 to 6 minutes per side at 170°C (340°F).
Questions and answers
Can I bake rissóis instead of frying them?
Yes. Brush them with oil and bake at 200°C (400°F) for 20 to 25 minutes, turning once. They will be less crisp but still tasty.
What other fillings can I use?
Chopped cooked chicken, crab or fish all work with the same creamy base. Use the same quantity and keep the filling thick.
Can I make rissóis ahead of time?
Make the filling a day ahead and shape and bread the rissóis up to 6 hours before frying. Keep them refrigerated on a tray.
How long does it take to make Rissóis de Camarão (Mozambican Shrimp Rissoles)?
About 1 h 30 min in total: 1 h of preparation and 30 min of cooking.
How many calories are in Rissóis de Camarão (Mozambican Shrimp Rissoles)?
About 440 kcal per serving, with 19 g of protein, 46 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 440 kcal |
|---|---|
| Protein | 19 g |
| Carbohydrates | 46 g |
| Fat | 20 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 520 mg |
Estimated values, calculated from the ingredients.
