Rissóis De Camaroẽs Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Coarsely chop into small bite-sized pieces (about 0.5–1 cm). Set aside.

Sweat aromatics

In a medium skillet, heat 2 tbs olive oil and 1 tbs butter over medium heat until butter melts. Add the finely chopped onion and a pinch of salt; cook 5–7 minutes, stirring occasionally, until soft and translucent but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.

Cook shrimp

Increase heat to medium-high. Add the chopped shrimp to the skillet and cook 2–3 minutes, stirring, until they just turn opaque. Do not overcook; shrimp will finish cooking slightly with the sauce.

Season and thicken

Sprinkle 2 tbs of flour over the shrimp and onions, stirring constantly for 1 minute to cook the raw flour taste. Gradually pour in 250 ml milk while stirring or whisking to avoid lumps. Reduce heat to medium-low and simmer 2–3 minutes until mixture thickens to a loose, spreadable paste (like a thick béchamel). If too thick, add 1–2 tbs water; if too thin, simmer a little longer.

Add flavor

Stir in 1.5 tbs piri-piri sauce (adjust to taste), 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, 1 tsp lemon zest and 1 tbs lemon juice. Fold in 2 tbs finely chopped parsley, taste and adjust seasoning. Turn off heat and let the filling cool completely (about 30–40 minutes). Chilling in the fridge 15–20 minutes speeds the process and firms the filling for easier shaping.

Make the dough

In a large bowl, whisk together 350 g all-purpose flour and 1 tsp salt. Add 60 g cold cubed butter and rub or cut into the flour until mixture resembles coarse breadcrumbs with some pea-sized butter pieces. If using a food processor pulse 6–8 times.

Bring dough together

Add 120 ml cold water and 1 egg yolk (optional for richness) gradually, mixing with a fork until the dough just comes together. Avoid overworking. If the dough feels dry add up to 1–2 tbs more water. Gather into a ball, flatten to a disk, wrap in plastic and chill in the fridge for 30 minutes.

Roll and cut

Lightly flour a work surface. Roll dough to about 2–3 mm (1/8 inch) thickness. Use a 10–12 cm (4–5 inch) round cutter to cut disks. Re-roll scraps as needed. You should get about 12–14 disks depending on thickness.

Assemble empanadas

Place about 1 heaping tablespoon (approx. 20–25 g) of the cooled shrimp filling in the center of each dough disk. Brush the dough perimeter with a little beaten egg (or water) to seal. Fold the disk over to form a half-moon and press edges to seal. Crimp edges with a fork or twist to create a neat seal. Place formed rissóis on a baking sheet; chill 15 minutes to firm (this helps them hold shape for breading).

Set up breading station

Arrange three shallow dishes: one with 100 g flour, one with 2 beaten eggs, and one with 200 g breadcrumbs. Season the breadcrumbs lightly with fine sea salt.

Dredge rissóis

Working in batches, dredge each empanada first in flour (shake off excess), then dip into beaten eggs, letting excess drip off, and finally coat evenly with breadcrumbs. Press breadcrumbs gently to adhere. Place breaded rissóis on a tray and chill 10–15 minutes; chilling helps breadcrumbs bind and prevents oil splatter.

Heat oil and fry

In a deep heavy pot or deep-fryer, heat about 1 liter of vegetable oil to 175°C (350°F). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown steadily, not burn instantly. Fry rissóis in batches (do not overcrowd) for 2.5–4 minutes per batch, turning once, until golden brown and crisp. Adjust heat to maintain 170–180°C.

Drain and serve

Using a slotted spoon, transfer fried rissóis to a wire rack or paper towel-lined plate to drain. Sprinkle lightly with fine sea salt while hot. Serve warm with lemon wedges and an extra bowl of piri-piri or aioli for dipping.