Prawn Rissoles

Prawn Rissoles

INGREDIENTS

FOR THE PASTRY:

¼ cup milk

¼ cup water

½T butter

pinch salt

½ cup flour, sifted

FOR THE FILLING:

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

TO COOK:

beaten egg, for coating

200g breadcrumbs

oil, for frying

chilli dipping sauce, to serve

METHOD

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.