Total time : 2 hours Servings : 35-36 Cuisine : Indian
Ingredients : For the rissóis pastry :
2 cups milk
4 tablespoons butter
1 teaspoon salt
2 cups all-purpose flour
For the rissóis filling :
2 tablespoons butter
1/4 cup finely chopped onion
1 cup milk
1/2 tablespoon cilantro ,finely chopped
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon grated nutmeg
2 tablespoons cornstarch
2 tablespoons water
1/2 kg shrimp, peeled, deveined, cooked, well drained, and coarsely chopped
For the rissóis coating :
3 large eggs, beaten with 1/4 cup water for egg wash
Fine plain bread crumbs
Olive oil or other mild oil, for deep frying
Instructions :
Step 1
In a saucepan over medium-high heat, warm the milk, butter, and salt until bubbles begin to form at the edge of the pan.Reduce the heat to medium-low. Using a wooden spoon, vigorously stir the flour into the milk. Keep stirring until the mixture forms a dough. When the dough forms a ball that pulls away from the sides of the pan, remove the pan from the stove.
Step 2
Turn the dough out onto a lightly floured surface. Using a dough scraper or wooden spoon, turn the warm dough to sorta briefly knead it until smooth and the dough springs back slightly when pressed with your finger. Cover with an upside-down bowl. Let cool to nearly room temperature, about 1 1/2 hours.
Step 3
In another saucepan over medium-high heat, melt the butter. Add the onion and cook, stirring occasionally, until lightly golden, about 10 minutes. Pour in the milk, and heat until bubbles begin to form at the edge of the pan. Do not let the milk boil. Remove the pan from the heat.Stir in the cilantro , salt, pepper, and nutmeg.
tep 4
In a small bowl, stir together the cornstarch or flour with the water to form a slurry. Stir the slurry into the milk and simmer over medium-low heat, stirring constantly, until it thickens, 2 to 4 minutes. Stir the chopped shrimp into the milk mixture in the pan and leave on the heat just until warmed through, about 1 minute. Remove the pan from the heat. Let it cool completely.
Step 5
Take half the dough and roll it on a lightly floured surface to 1/8 inch thickness. Using a round cookie or biscuit cutter cut out disks of dough.Place 1 teaspoon of filling in the middle of a circle. Fold the dough over to form a half circle, pressing the edges together. Place the filled dough on a baking sheet lined with plastic wrap.
Step 6
Heat 2 or 3 inches of oil in a deep skillet over medium-high heat to a temperature of 350°F (175°C) or until small piece of pastry sizzles as soon as you slip it in the oil. Fry the rissóis, 2 or 3 at a time, until golden brown. Place the fried rissóis on paper towels to drain. Repeat with the remaining rissóis . And Voila !!!
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