• Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen

Pauline's Rissois (Portuguese Prawn Croquettes)

Recipe provided by Pauline Barton

 

"These were served as a canape at Stephen and Pauline's wedding and went down a treat"


Pastry
2 cups flour
2 cups water
30 grams butter
6 pieces of lemon rind
sea salt


Filling
60 grams butter
2 tablespoons flour
½ cup milk
½ cup cream
1 tablespoon of grated lemon rind
2 tablespoon of Italian parsley
2 tablespoon of chives
1 tablespoon of coriander (cilantro)
3 spring onions finely sliced and diced
2 egg yolks
1 tablespoon lemon juice
sea salt flakes
22 - 25 green prawns, shelled and butterflied
2 eggs
2 cups fresh bread crumbs
vegetable oil for frying


Pastry
Bring butter, water and lemon pieces to boil in saucepan. Remove lemon pieces and then add flour. Mix until dough forms. Wrap in plastic and allow cooling.


Filling
Melt butter in a saucepan over a low heat. Add flour and cook until golden in colour, add the milk and cream and stir for 5 mins until mixture has thickened. Add lemon rind, parsley, chives, coriander, spring onions, egg yolks, lemon juice ad salt. Stir until combined and once mixed through put to the side to cool.

 

Divide pastry into amounts to suit how many prawns to be stuffed. Roll out each piece to the thickness of 3mm. Cut 10cm rounds using a cookie cutter. Place a prawn on half the pastry and 1 teaspoon of filling mixture in between butterflied prawn sides. Fold over pastry and seal with finger tips. Dip into flour, egg mixture and then bread crumbs. Cook in oil about a minute on each side or until golden and crispy. Serve with a sweet chilli, béarnaise or warm cheese sauce and a chilled glass of Pfeiffer Carlyle Chardonnay Marsanne.


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