"So, what are rissóis [pronounced ree-SOY-ish]? Basically, it’s a Portuguese version of pierogis—crescent-shaped turnovers made by wrapping dough around a yummy filling."
Rissóis de camarão
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 1hr
Cook time: 1hr
Serves or Makes: 50
Recipe Card
ingredients
SHRIMP FILLING
- 3 lbs uncooked shrimp
- 2 medium onions, diced
- 4 tablepoons olive oil
- 1/4 stick butter
- 3 cups milk
- 3 tablepoons olive oil
- 3 tablepoons corn starch
- parsley
- dash of piri piri sauce
- 1 teasopon salt
ingredients
DOUGH
- 6 cups water
- 1 cup milk
- 1 tablepoons salt
- 3 tablespoons lard
- 1/2 stick butter
- 2 slices of lemon rind
- 1 tablesp olive oil
- 7 cups flour
ingredients
TO FINISH
- 2 cups bread crumbs
- 3 egs, beaten
- vegetable oil, for frying
Method
SHRIMP FILLING
Step 1
Boil shrimp in a large pot.
Step 2
Once cooked, reserve 2 cups of water for later.
Step 3
Finely chop shrimp and set aside.
Step 4
Heat oil in a saucepan at medium-low heat.
Step 5
Add diced onions and cook until translucent (not brown).
Step 6
Add the shrimp water, milk and salt to the pot.
Step 7
In a small bowl, dissolve the cornstarch in 3 tbsp of milk then stir mixture into the pot.
Step 8
Add chopped shrimp and parsley, then stir until mixture thickens.
Step 9
Add a dash of piri-piri sauce.
Step 10
Set aside to cool and make the dough.
DOUGH
Step 1
Add everything except the flour to a large pot and bring to a boil.
Step 2
Add the flour and mix vigorously over heat until dough forms a smooth ball.
Step 3
Remove from heat until cool enough to work with.
TO FINISH
Step 1
Sprinkle counter surface with a little flour to stop the dough from sticking
Step 2
Cut the dough ball into smaller pieces to make it easier to work with.
Step 3
Roll the dough out as thin as possible.
Step 4
Place a tbsp of shrimp mixture on top of the dough and fold over to cover.
Step 5
Cut dough in a half-moon shape using a cookie-cutter [a drinking glass flipped upside down will also work].
Step 6
Press down the edges of the shape to seal it.
Step 7
Continue the process until all of the dough is finished.
Step 8
Use one hand to dip them in the egg (wet hand) and the other to coat with bread crumbs (dry hand).
Step 9
Fry the rissóis in a deep fryer until the turn golden brown.
Step 10
To freeze any extra rissóis for later, line a baking sheet with parchment paper, place the pastries down in a single layer without overlapping and cover. Once frozen, you transfer to a bag.