Name: Prawn rissoles
Yield: Makes 12
Cuisine: India
Ingredients: 400 g/14 oz cooked peeled prawns (shrimp), defrosted and drained if frozen; 2 slices of white bread, a day or two old; 45 ml/3 tbsp sunflower oil or olive oil; 30 ml/2 tbsp chopped fresh coriander (cilantro) leaves; 2.5 ml/½ tsp garam masala; 1 large onion, finely chopped; 5 ml/1 tsp fennel seeds; 2 fresh green chillies, finely chopped; 10 ml/2 tsp ginger purée; salt, to taste; cucumber, tomatoes and lemon wedges, to serve; 25 g/1 oz/¼ cup plain (all-purpose) flour; sunflower oil, for deep-frying; 1 egg, beaten; 75 g/3 oz/1½ cups golden breadcrumbs

Preparation info

Makes
12

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Rissóis De Camrao is a Portuguese-influenced dish from Goa, where a huge range of spectacular seafood is caught and cooked on a daily basis. However, since seafood can be expensive elsewhere, small frozen prawns can be used instead of fresh ones for this recipe, since they will be chopped and blended with a selection of pungent spices and you won’t be able to taste much of a difference.