Description
Rissois with Shrimp Filling (Rissois de Camarão) are delicious Portuguese-style shrimp turnovers featuring a creamy, spiced shrimp filling encased in a soft, lightly crisp dough. These bite-sized pastries are coated in seasoned breadcrumbs and deep-fried to golden perfection, making them an irresistible appetizer or snack perfect for any occasion.
Ingredients
Shrimp Filling
- 2 tablespoons extra virgin olive oil
- ¼ cup minced onions
- 1 tablespoon crushed garlic
- 10 ounces cooked medium-sized shrimp (about 36 shrimp)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon nutmeg
- 1 teaspoon hot sauce or red chili paste
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- Pinch of salt and pepper
- 1-2 teaspoons fresh chopped cilantro
Dough
- 2 cups water
- 2 tablespoons salted butter
- 1 teaspoon extra virgin olive oil
- 2 teaspoons kosher salt
- 2 cups all-purpose flour
Breading and Frying
- 1 cup seasoned bread crumbs
- 2 eggs
- 2 teaspoons water (for egg wash)
- 3-4 cups canola oil (for frying)
Instructions
- Prepare the shrimp filling: Pat the cooked shrimp dry with paper towels to remove excess moisture, then finely chop into tiny pieces using a sharp knife.
- Make the flour-cream mixture: Whisk together 3 tablespoons of flour and 1 cup of whole milk in a small bowl and set aside.
- Sauté aromatics: Heat 2 tablespoons of olive oil in a 3-quart saucepan over medium heat. Add the minced onions and cook until translucent. Add crushed garlic, hot sauce, garlic powder, onion powder, nutmeg, salt, and pepper, cooking until fragrant.
- Thicken the filling: Pour in the heavy cream and flour mixture, cooking and stirring for 3 to 5 minutes until the mixture becomes bubbly and thick.
- Combine shrimp and herbs: Remove the pan from heat, stir in fresh chopped cilantro and chopped shrimp, cover the pan, and set aside to cool slightly.
- Prepare the dough: In a 4.5-quart pot, bring 2 cups of water, 1 teaspoon olive oil, 2 teaspoons kosher salt, and 2 tablespoons butter to a boil.
- Add flour to dough: Reduce heat to the lowest setting. Gradually add 2 cups flour while stirring vigorously with a rubber spatula. Use larger strokes to smooth the sticky dough, even if lumps remain.
- Knead the dough: Remove from heat and transfer dough to a stand mixer bowl. Knead with a dough hook on medium speed until a ball forms. Alternatively, let dough cool then knead by hand on a floured surface.
- Divide the dough: Shape dough into a ball, cut into two portions with a pastry cutter. Wrap one half in plastic wrap and set aside.
- Roll out dough: Roll out the unwrapped dough on a generously floured surface to a ¼-inch thickness using a floured rolling pin.
- Fill the rissois: Mix the shrimp filling with a spatula. Place 1 teaspoon-sized scoops (2 to 3 scoops per rissois) spaced 2-3 inches apart on the dough.
- Form the turnovers: Fold the bottom edge of dough over the filling so it touches the fold line. Use a small glass or cup to firmly stamp out crescent shapes, leaving a border around the filling.
- Seal the edges: Pinch together the edges gently to seal. Place the formed rissois on a plate; stacking is fine.
- Repeat shaping: Gather remaining dough, roll out again, and repeat filling and shaping until all dough and filling are used, yielding about 24 rissois.
- Prepare egg wash and bread crumbs: Whisk 2 eggs with 2 teaspoons water in a bowl. Pour bread crumbs onto a separate shallow plate.
- Bread the rissois: Dip each rissois into the egg wash, then coat well with bread crumbs. Shake off excess and place on a clean plate.
- Heat oil: Heat the canola oil in a deep pot or Dutch oven to 325°F (163°C).
- Deep-fry rissois: Fry rissois in batches of 4 to 5 for about 1 minute per side until deep golden brown, watching closely as they brown quickly.
- Drain and cool: Remove fried rissois with a slotted spoon or frying basket, place on paper towels or wire rack to drain excess oil. Let cool slightly before serving.
Notes
- Ensure shrimp is well drained and chopped finely to avoid watery filling.
- Be careful not to overcook the filling when thickening; it should be creamy but not dry.
- When forming rissois, leave space between filling and edges to ensure proper sealing and frying without leaks.
- Use a food thermometer to maintain oil temperature for even frying without soaking excess oil.
- If you don't have a stand mixer, the dough can be kneaded by hand but let it cool sufficiently first to avoid burns.
- Rissois can be served warm or at room temperature as appetizers or snacks.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Portuguese
