Monday, January 13, 2014

Prawn Rissoles

Prawn Rissoles

¼ cup milk
¼ cup water
½T butter
pinch salt
½ cup flour, sifted

¼ onion, grated
¼t crushed garlic
½ small chilli, finely diced
½T butter
125g boiled prawns, finely chopped (keep the stock)
1/3 cup flour
1T cream
1t parsley, finely chopped
salt and pepper

beaten egg, for coating
200g breadcrumbs
oil, for frying
chilli dipping sauce, to serve

1. To make the pastry: bring milk, water, butter and salt to the boil. Remove from the heat and add the sifted flour. Combine until the mixture forms a ball; return it to the stove and cook for 10 minutes or until a stiff pastry is formed.
2. To make the filling: fry the onion, chilli and garlic in butter. Add the prawns. Form a roux with the flour and a little of the reserved prawn stock and add to the pan. Add the cream and parsley and season to taste.
3. To make the rissoles: roll out the pastry to a thickness of 2mm and cut into circles. Place some filling on one half of each pastry circle and fold it in half.
4. Dip each rissole in the beaten egg, then the breadcrumbs and shallow fry in oil until golden. Serve with the chilli dipping sauce.

This recipe serves 12.

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