Rissóis de Camarão translated in english means Shrimp/Prawn Patties. They are deep-fried dumplings or Portuguese pierogies with a moist gooey shrimp filling. There is nothing not to love about these mini appetizers.
My recipe uses cream of wheat(rava) and not breadcrumbs for coating as this is what we use in India. In Goa we would make a Bechamel Sauce with butter, flour, milk and flavor it with a chicken bouillon. For this recipe though I have used Alfredo sauce for convenience.
Serving Size: 21 dumplings
12 oz (340gms) of clean chopped shrimps (1 small bag)
1 medium onion chopped finely
2 tbsp of butter
1/4 cup of alfredo sauce
salt to taste
Heat the butter and add chopped onions. Saute till translucent.
Add the shrimps and saute for 7-9 minutes.
Next add the alfredo sauce and season with salt.
Saute for another 5-7 minutes till the sauce thickens.
Take off heat and let cool.
Ingredients for the Dough:
1 Cup all-purpose flour
1/2 cup water
1 tbsp of butter
pinch of salt
1 beaten egg
1 cup cream of wheat
Oil for deep-frying
Bring water to a boil. Add the butter and salt.
Next add the flour mix and take off heat.
Knead the dough and roll it to divide into 21 circular portions. Cover with a moist cloth to keep from drying.
Roll each round ball to approx 3″ round spoon a little filling (do not over stuff).
Dip finger tip in water and then seal the edges to form a half-moon.
Line the dumplings on a parchment paper on a cookie sheet.
Heat oil in a wok.
Once’s all the dumplings are done, dip in egg wash with one hand then roll in cream of wheat with your other dry hand. This prevents the cream of wheat to get clumps.
Deep fry till golden brown.