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.