Prawn Rissoles

By • December 10, 2014 2 Comments

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Author Notes: Today I bring you one of my childhood recipes. In my family in any party day we always have prawn rissoles on the table. They are delicious for starters, eat during the meal and at any other time. This recipe takes time to do, but I assure you it’s worth.Emotion of Taste


Serves 50/70

The Filling:

  • 500 grams prawns, sliced
  • 250 grams seafood sticks, sliced
  • 1 tablespoon butter
  • 1 onion, chopped
  • 2 garlic gloves, crushed
  • 1 tablespoon flour
  • 1/2 cup milk
  • 1/2 shellfish broth
  • 1 tablespoon fresh parsley, chopped
  • olive oil
  • black pepper
  • salt
  1. In a pan put the oil, onion and garlic and sauté for 5 to 10 minutes.
  2. Add flour and mix well.
  3. Add milk and seafood broth and cook until you have a homogeneous mixture.
  4. Add the prawns and the seafood steaks, season with salt and pepper and cook about 10-15 minutes.
  5. Turn off the stove and add the fresh parsley to the mixture.

The Pastry

  • 2 cups water
  • 2 cups milk
  • 2 tablespoons butter
  • 4 cups flour
  • 1 1/2 teaspoons salt
  • peel of lemon
  • black pepper
  • 1 1/2 teasp salt peel of lemon black pepper nutmeg
  1. In a saucepan bring the water, milk, butter, salt, peel of lemon, pepper and nutmeg and cook, when start to boil turn down the cooker temperature.
  2. Add flour, stir until it begins to do a ball that detaches from the pan. Remove from cooker and leave to cool until the temperature be good to be able to stretch the pastry.
  3. Put flour in the workspace and start to stretch well the pastry.
  4. Put a tablespoon of filling over the pastry, fold one end of the dough over the filling and cut with a round cutter or a glass.
  5. Once you have all made rissoles, prepare a dish with beaten eggs and one with breadcrumbs. First pass the rissoles in egg and then in breadcrumbs.
  6. Put a little vegetable oil in a frying pan and when the oil is warm fry the rissoles. When they are golden remove and place on absorbent paper to remove excess oil. Let them cool and serve

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