Rissóis de Camarão

Ingredients

• 500 ml milk, for the dough
• 250 ml water
• 60 g butter, for the dough
• 1 tsp salt
• 450 g plain flour
• 300 g raw prawns, peeled and chopped
• 50 g butter, for the filling
• 1 small onion, very finely chopped
• 2 garlic cloves, crushed
• 50 g plain flour, for the filling
• 400 ml milk, for the filling
• 1/2 tsp piri-piri powder
• 1 tsp lemon juice
• 2 tbsp chopped parsley
• a pinch of grated nutmeg
• 1 tsp salt, for the filling
• 2 eggs, beaten
• 200 g fine dry breadcrumbs
• 1 litre sunflower oil, for frying

Before you cook

• Peel and devein the prawns and chop them into pea-sized pieces
• Chop the onion as finely as you can and crush the garlic
• Beat the eggs in one shallow bowl and spread the breadcrumbs in another

Steps

1. Melt the 50 g of butter for the filling in a saucepan over medium heat.
2. Cook the finely chopped onion in the butter for five minutes, until translucent but not coloured.
3. Add the garlic and the chopped prawns and cook for two minutes, just until they turn pink.
4. Sprinkle the 50 g of flour over the pan and stir it for two minutes to cook out the rawness.
5. Pour in the 400 ml of milk a little at a time, beating out every lump before adding more.
6. Cook the filling for five minutes, stirring, until a spoon drawn through it leaves a channel that holds.
7. Season with the piri-piri, lemon juice, parsley, nutmeg and salt, then spread it thin on a plate and leave it to go completely cold.
8. Bring the 500 ml of milk, the 250 ml of water, the 60 g of butter and the teaspoon of salt to a boil in a large pot.
9. Tip in all 450 g of flour at once and beat hard with a wooden spoon until the dough pulls away from the sides in a single mass.
10. Turn the hot dough onto a work surface and knead it for three minutes, until it is smooth and elastic.
11. Cover the dough with a cloth and rest it for twenty minutes.
12. Roll the dough out two millimetres thin on a lightly floured surface.
13. Cut out nine centimetre rounds with a glass or a cutter.
14. Place a heaped teaspoon of the cold filling on one half of each round.
15. Fold the dough over the filling and press the curved edge shut with the tines of a fork.
16. Dip each rissol in the beaten egg and then in the breadcrumbs, pressing the crumbs on firmly.
17. Heat the frying oil in a deep pot to 180C.
18. Fry the rissóis in batches of five or six for about three minutes, turning once, until deep gold.
19. Drain them on a wire rack and serve hot with lemon wedges and piri-piri sauce.