Rissoies de Camarao

A delicious creamy shrimp mixture enclosed in puff pastry and then deep-fried, Rissoies de Camarao (rec-soy day cah-mari- ah-rou) are delicious when served as a hot hors d’oeuvre.

8 oz. flour

½ teaspoon salt

8 oz. butter

5 fl. oz. iced water

1 teaspoon lemon juice

1 lb. shrimps, shelled and chopped

1 hard-boiled egg, finely chopped

6 fl. oz. bechamel sauce

1 teaspoon cayenne pepper

1 tablespoon paprika

½ teaspoon salt

1 tablespoon chopped fresh parsley sufficient vegetable oil for deep-frying

First, make the pastry. Sift the flour and salt into a medium-sized bowl. Add 2 ounces of the butter and cut it into the flour with a table knife. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the water and lemon juice and mix into the dough with the knife. With your hands, lightly knead the dough until it is smooth.

Shape the dough into a ball, wrap it in greaseproof or waxed paper and place it in the refrigerator to chill for 15 minutes.

Meanwhile, put the remaining butter between two sheets of greaseproof or waxed paper. Using a rolling pin or the back of a wooden spoon, beat the butter into an oblong approximately }-inch thick.

Set aside.

Remove the dough from the refrig-erator and place it on a lightly floured board or marble slab. Using a floured rolling pin, roll it out into an oblong approximately -J-inch thick. Remove and discard the paper from the butter. Place the slab of butter in the centre of the dough. Fold the dough in three over the butter to make a parcel. Place the dough in the refrigerator to chill for 10 minutes.

Remove the dough from the refrig-erator. Place the dough on the board or marble slab with the folded ends facing you. Roll the dough out into an oblong and fold it into three. Roll it out again and fold it into three. Chill the dough in the refrigerator for 15 minutes. Repeat the rolling and folding twice more.

Meanwhile, make the filling. Place the shrimps and egg in a medium-sized mixing bowl. Pour over the bechamel sauce. Season with the cayenne, paprika and salt.

Sprinkle over the parsley. Using two large spoons, toss the mixture until it is thoroughly combined. Set aside.

Roll the dough out to approximately 1-inch thick. Using a sharp knife, cut the dough into 3-inch squares. Place a tea- spoon of the filling on each square. Moisten the edges with a little water and fold the dough over to make a triangle.

Press the edges together firmly to seal them and keep the filling in place.

Fill a deep-frying pan one-third full with vegetable oil. Place the pan over moderate heat and heat the oil until it reaches 360°F on a deep-fat thermometer or until a small cube of stale bread dropped into the oil turns golden brown in 50 seconds.

With a slotted spoon, lower 4 or 5 of the dough triangles into the hot oil. Fry them for 2 minutes, or until the dough has puffed up and is crisp and golden.

With the slotted spoon, remove the rissoles from the oil and drain on kitchen paper towels. Fry the remaining dough triangles in the same way.

Serve the rissoles immediately.

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