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Prawn Rissole

Prawn Rissole Stuffing:


White sauce and prawns
1/2 Cup Milk
3 Teaspoons maida
1 Heaped Tsp Butter
1/2 Cup boiled prawns
Salt, Pepper and Cheese to taste
A dash of Nutmeg
Make a white sauce using the butter, maida & milk. Add the milk and butter on the fire, when
warm add the maida slowly and stir continuously. Clean and boil the prawns and keep them
aside. Add the salt, peeper and the dash of grated nutmeg to the white sauce. When the mixture
thickens add the prawns and keep stirring. Grated cheese is for the taste, this really depends on
how much flavor and taste you want. Add the cheese and stir it up, it should all blend pretty
well. Once thats done keep it aside, its now time to make the dough that will act as the enclosing
for the Rissole mixture.
Prawn Rissole Dough Ingredients
1 Tipri Atta
1/2 Tipri Maida
8 Ozs Water
2 Teaspoons Ghee
1 Teaspoon Salt
Pour the water into the vessel and heat it up. Bring the water, salt and ghee to a boil. Then add
the flours to the water. Keep stirring till it all mixes well. Remove on flat surface and knead into
a smooth dough. Roll out the dough and cut into circles using the lid of a container or anything
you think should work. Once you have your circle ready place the filling in the center. Fold the
rissole and fix the end with water. Dip each of theses pattys in a beaten egg. Once thats done
turn both of its sides in bread crumbs. Fry until golden brown. This is your ready to eat Prawn
Rissoles, I can taste that melting stuffing in my mouth as I write this, you guys are in for a treat!