Portuguese Prawn Rissoles

Cook time 2 hours
Servings 15



50g butter

600ml water

300g of plain flour


60g butter

1 onion, finely chopped

1 tbsp tomato paste

1 tsp smoked paprika

1/2 tsp nutmeg

70g plain flour

300ml chicken or fish stock

1/2 cup milk

600g green prawns, shelled, deveined and chopped


2 eggs, whisked with a little milk

2 cups fine breadcrumbs (like Crumbies)

Vegetable oil, for frying

Salt and white pepper

Portuguese Prawn Rissoles


For the pastry, place the butter, a good pinch of salt and water into a pot and bring to a simmer. Rain in the flour and using a whisk incorporate. Now, switching to a wooden spoon mix the dough over a medium heat so it forms a ball of dough and releases from the side of the pot. Transfer the dough to a floured surface and cool for 10 minutes or until cool enough to handle.

In the meantime make the filling, melt butter and onions on a medium heat in another pot and cook until the onions are softened. Add the tomato paste and cook for a minute before adding the flour. Whisk to form a roux then gradually add the stock followed by the milk, continually whisking to avoid lumps. Once thick and glossy remove from the heat and then add the raw prawns, salt, pepper, paprika and nutmeg and fold through. This can be made the day before.

Pull apart walnut-sized pieces of dough. With a rolling pin roll to form 12cm discs. Place a heaped teaspoon of the cooled prawn mixture onto one side of the disc. Fold over and press to seal. Using a cookie cutter, trim the edges to form a perfect half moon. Continue the process and cover with a damp cloth to ensure the rissoles don’t dry out.

Heat oil to 180°C in a pot or wok. Start a production line; dip each rissole in egg, then the breadcrumbs. Cook 4-5 at a time for about 3-4 minutes or until golden brown. Drain on paper towel before serving.