Rissóis de Camarão

Ingredients

• 400 gshrimp — cooked and chopped
• 500 mlwhole milk — for the boiled dough
• 300 gall-purpose flour — for the dough
• 60 gbutter — for the dough
• 40 gall-purpose flour — for the béchamel filling
• 300 mlwhole milk — for the béchamel filling
• 1onion — very finely chopped
• 1 pinchfreshly grated nutmeg
• 2eggs — beaten, for coating
• 200 gfine breadcrumbs
• sunflower oilfor deep frying
• to tastefine sea salt and white pepper

Method

1. Start by preparing your ingredients. Peel and devein 400 g of shrimp, then set them aside. Finely chop 1 onion and keep it separate. Measure 500 ml of whole milk and 300 g of all-purpose flour for the dough, and separately measure 40 g of flour and 300 ml of milk for the béchamel sauce. Crack 2 eggs into a bowl and beat them lightly.
2. To make the dough, combine 500 ml of milk, 60 g of butter, and a pinch of salt in a medium saucepan. Heat over medium until the butter melts and the mixture begins to simmer. Gradually add 300 g of flour, stirring continuously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan. Remove from heat and let it cool slightly.
3. For the béchamel sauce, melt 40 g of butter in a separate saucepan over medium heat. Add the chopped onion and cook until it becomes translucent. Stir in 40 g of flour and cook for about a minute until it forms a paste. Gradually whisk in 300 ml of milk, stirring constantly until the sauce thickens and coats the back of a spoon. Season with a pinch of freshly grated nutmeg, fine sea salt, and white pepper to taste.
4. Add the prepared shrimp to the béchamel sauce. Cook for a few minutes until the shrimp turn pink and are just cooked through. Remove the saucepan from the heat and let the filling cool slightly.
5. Roll out the dough on a lightly floured surface to about 3 mm thickness. Use a round cutter or a glass to cut circles from the dough. Place a spoonful of shrimp filling on one half of each circle, then fold the other half over to form a half-moon shape. Press the edges firmly to seal.
6. Prepare for frying by setting up a breading station. Place the beaten eggs in one shallow dish and 200 g of fine breadcrumbs in another. Dip each rissol into the egg, allowing excess to drip off, then coat it in breadcrumbs, pressing gently to adhere.
7. Heat sunflower oil in a deep pan to about 180°C (350°F). Fry the rissóis in batches, ensuring they are not overcrowded, until they are golden brown and crisp, about 3-4 minutes per side. Remove them with a slotted spoon and drain on paper towels.
8. Serve the rissóis de camarão hot, garnished with a sprinkle of coarse salt if desired. Enjoy them as a petisco, appreciating the crisp exterior and creamy, flavorful shrimp filling.