Rissóis de Camăro/Prawn Rissois

 Portuguese influenced prawn turnovers or Rissóis  de Camăro are delish appetizer .Prawn rissois are Melt in mouth delicious turnovers/ half moon pies with creamy Prawn filling and a crispy outer covering. Rissois are always a hit at parties or gatherings .Rissois make a wonderful evening snack .Rissois can be made ahead and kept frozen for 2 to 3 months Just thaw and fry when you feel like. Rissois taste great when it's served warm with a cuppa or some cold drinks /juices you can serve them with ketchup, mayonnaise or tarter sauce as well.

Making rissois is actually easy though there are certain steps that needs some pre planning .The ingredients are all available easily in your pantry .You just need to follow few steps and you have a batch of delicious Rissois ready to fry anytime you crave for it .

Ingredients
For the filling
1/2 cup  or around 16 medium sized prawns deveined.
Salt
1 onion finely chopped
2 to 3 garlic cloves minced
1 tbsp Oil
1 tbsp butter
1 tbsp all purpose flour/maida
1/2 cup milk
1/4 tsp nutmeg powder
1.tsp pepper powder
2 cheese cubes or slices .

For the outer covering /dough
1 cup all purpose flour/maida
1/2 cup milk 1/2 cup water *
1 tbsp butter
Salt

For coating
1 egg beaten
Breadcrumbs as needed
Oil to deep fry.

Method
Chop the prawns fine or grind it coarsely in a food processor or mixer.
Apply salt and 1/tsp lime juice and keep aside.
Heat a pan /vessel /cooking pot ,add oil once the pan is hot.
Saute the onions and garlic for few minutes till the onions turn soft and translucent.
Add prawns and mix well,fry for 4 to 5 min.
Keep aside.

In the same pan  add butter followed by flour and saute for 2 to 3 minutes.

Add the milk and mix until smooth be careful as we don't want lumps to be formed.

Add pepper powder and the nutmeg powder mix well.

Now add the prawns mixture and mix well .

Then add grates cheese and mix .
Cook for 2 minutes then remove in a plate .

Meanwhile prepare the dough.
Heat milk and water in a  pan**
Add butter and salt and let the mixture come to a nice boil.
Add sifted flour and mix well.
Cook over low flame until it forms a ball.
Remove it in a plate.
While it's still warm knead it gently to a smooth soft dough.
Divide the dough into 3 to 4 balls .

Roll it in a round disc, using cutter or glass cut into smaller rounds discs.

Making the rissois
Place a tsp of mixture in each round disc.
Apply little water to seal the edges.
Cover it to form a half moon /semi circle and pinch the edges to seal.

Repeat with the same to make remaining rissois.
Dip the rissois in beaten egg and coat it with breadcrumbs.
Refrigerate or freeze for an hour before frying.
You can freeze the crumb coated rissois in the freezer and fry when needed.
Heat oil to deep fry.
Fry the rissois over medium flame in batches until golden brown.
Serve with ketchup or any dip.

Notes
I prefer to coarsely grind the prawns you can however use chopped prawns.
Adding lime is optional.
For the dough you can use milk alone or use water alone .
go easy on salt as cheese too is salty.
Refrigerate for an hour atleast before frying if freezing you could thaw it or directly deep fry.