Ressois de Camarao
November 20, 2012

A well known snacks usually served at Goan weddings.

Cuisine Goan
Course Appetizers
Serves 4
Method Stovetop
Difficulty Easy
Cook Time 40  minutes
  • Cuisine Goan
  • Course Appetizers
  • Serves 4
  • Method Stovetop
  • Difficulty Easy
  • Cook Time 40  minutes
Ingredients
white plain flour
2   cup
water
1   cup
salt
1/2   teaspoon
butter
1   tablespoon
shelled prawns, cleaned and de-veined
450   grams
onions
2  
green chilies
2  
garlic paste
1/2   teaspoon
water
1/2   cup
black pepper
1/4   teaspoon
corn flour
1   tablespoon
grated cheese
1   tablespoon
oil for deep-frying
10   tablespoon
egg, lightly beaten
1  
breadcrumbs for coating
5   tablespoon
Instructions

1. To the flour add salt, melted butter, water (as needed) and knead well until the dough is soft and sticky.

2. Chop the prawns finely.

3. Heat 2 tablespoons of oil in the pan and fry the onions, chilies and garlic paste till the onions are transparent.

4. Add the prawns and cook till they turn translucent. Add salt, pepper, and 2-3 tablespoon of water, and cook for 2 minutes.

5. Mix the cornflower with 3-4 tablespoon of water and stir into the mixture. Cook till thick and creamy. Remove from the heat and add the cheese.

6. Mix well and allow to cool.

7. Roll out pastry sheets about 1/8 in thick from the dough prepared. Cut out rounds about 2 inches in diameter, use a small circular metal bowl or cup as a stencil to cut out these circles.

8. Place one teaspoon filling on each round, fold over and moisten with water to seal

9. Heat the oil in a deep frying pan. Dip Ressois in the beaten egg; roll in breadcrumbs and deep fry.

10. Drain extra oil on the paper towel and serve hot with Ketchup.