Goan Prawn Rissois

Instructions

1. 1

   Prepare the Creamy Prawn Filling

   • Melt 2 tbsp of butter in a pan over medium heat. Add the chopped onion, minced garlic, and green chilies. Sauté for 3-4 minutes until the onions are soft and translucent.
   • Add the finely chopped prawns and cook for 2-3 minutes until they turn pink and are just cooked through. Do not overcook.
   • Sprinkle 2 tbsp of all-purpose flour over the prawns and stir continuously for 1 minute to cook out the raw flour taste.
   • Gradually pour in 3/4 cup of milk while whisking constantly to prevent lumps. Continue to cook for 3-4 minutes until the mixture thickens to a creamy, paste-like consistency.
   • Remove the pan from the heat. Season with 1/2 tsp salt and black pepper. Stir in the fresh lemon juice and chopped coriander leaves.
   • Transfer the filling to a bowl, cover, and let it cool completely in the refrigerator for at least 30-40 minutes. This step is crucial for easy handling.
2. 2

   Make the Pastry Dough

   • In a saucepan, combine 1/2 cup milk, 1/2 cup water, 2 tbsp butter, and 1/2 tsp salt. Bring the mixture to a rolling boil over medium-high heat.
   • As soon as it boils, reduce the heat to low and add 1.5 cups of all-purpose flour all at once.
   • Immediately start stirring vigorously with a wooden spoon. The mixture will quickly come together. Continue stirring for 1-2 minutes until it forms a smooth ball of dough that pulls away from the sides of the pan.
   • Transfer the hot dough to a lightly floured surface. Be careful as it will be hot. Let it cool for a few minutes until you can handle it.
   • Knead the dough for 2-3 minutes until it is very smooth, soft, and pliable. Cover with a damp cloth and let it rest for 10 minutes.
3. 3

   Shape the Rissois

   • Divide the rested dough into two equal portions. On a lightly floured surface, roll one portion of the dough very thinly, about 2mm thick.
   • Using a 3-inch (7-8 cm) round cookie cutter or the rim of a glass, cut out as many circles as you can.
   • Place about 1 heaping teaspoon of the completely cooled prawn filling on one half of each dough circle. Do not overfill.
   • Moisten the edges of the circle with a little water, then fold the other half over the filling to create a half-moon shape.
   • Press the edges together firmly to seal. You can crimp the edges with a fork for a decorative and secure seal. Repeat with the remaining dough and filling.
4. 4

   Coat and Fry to Golden Perfection

   • Set up your coating station: one shallow dish with the 2 beaten eggs and another with the 1.5 cups of breadcrumbs.
   • Heat 3 cups of oil in a deep pan or kadai over medium heat until it reaches 175-180°C (350°F). If you don't have a thermometer, a small piece of dough should sizzle and turn golden in about 30-40 seconds.
   • Dip each rissoi first into the beaten egg, allowing any excess to drip off, and then coat it evenly and generously in the breadcrumbs.
   • Carefully place 3-4 coated rissois into the hot oil. Do not overcrowd the pan, as this will lower the oil temperature.
   • Fry for 2-3 minutes per side, until they are a deep golden brown and crispy all over.
   • Using a slotted spoon, remove the fried rissois and place them on a wire rack or paper towels to drain excess oil.
   • Serve hot with tomato ketchup, chili sauce, or a simple chutney.