Shrimp Rissoles Recipe
Shrimp Rissoles is a very easy to prepare recipe. Enjoy this amazingly delicious Shrimp Rissoles; I am sure you would love to share your experience with me.
Ingredients
| Onion | 1 Medium | |
| Olive oil | 2 Tablespoon | |
| 1 1.4 cups shrimp, shelled and deveined | ||
| Parsley | 4 Tablespoon, finely chopped | |
| Eggs | 3 , separated | |
| Flour | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| black pepper | 1 | |
| Shortcrust pastry made from 2 cups flour | ||
| Oil for deep frying | ||
Directions
1 Finely chop the onion. Heat the oil in a skillet and fry the shrimp, onion and parsley over high heat for 4-5 minutes, stirring constantly.
2 Put the shrimp mixture into a large bowl and add the egg yolks, flour, salt and pepper. In another bowl beat the egg whites until they form stiff peaks; gently fold them into the shrimp mixture, using a metal spoon or spatula.
3 Roll out the pastry very thinly and cut into rounds with a 4-inch diameter pastry (cookie) cutter. Place a little of the shrimp mixture on half of each round. Moisten the edges of the pastry with cold water and fold over the filling. Pinch the edges together to seal.
4 Heat the oil in a deep fat fryer: it is ready when a little flour dropped in sizzles instantly. Put in the rissoles, a few at a time, and fry for about 4 minutes or until golden- brown.
5 Drain the rissoles on absorbent paper and serve hot.
2 Put the shrimp mixture into a large bowl and add the egg yolks, flour, salt and pepper. In another bowl beat the egg whites until they form stiff peaks; gently fold them into the shrimp mixture, using a metal spoon or spatula.
3 Roll out the pastry very thinly and cut into rounds with a 4-inch diameter pastry (cookie) cutter. Place a little of the shrimp mixture on half of each round. Moisten the edges of the pastry with cold water and fold over the filling. Pinch the edges together to seal.
4 Heat the oil in a deep fat fryer: it is ready when a little flour dropped in sizzles instantly. Put in the rissoles, a few at a time, and fry for about 4 minutes or until golden- brown.
5 Drain the rissoles on absorbent paper and serve hot.
Chef
