Prawn rissoles


Preparation info

  • Difficulty


  • Makes


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

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.


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


  1. Soak the bread in cold water and drain. Place it in a food processor and blend until it is smooth. Add the prawns and, using the pulse action, chop them coarsely. Transfer the mixture to a mixing bowl.

  2. Heat the oil in a small pan over a medium heat and add the fennel seeds. Stir-fry for 30 seconds. Add the onion, chilli and ginger. Continue stir-frying until the mixture begins to brown, then add the garam masala.

  3. Add the onion mixture to the chopped prawns with the coriander and salt to taste. Mix, cover and chill for 30–40 minutes.

  4. Divide the chilled prawn mixture into 12 equal portions and form each of these into rissoles by flattening them slightly with your fingers. Dip each rissole first in the flour, then in the beaten egg, and then roll in the golden breadcrumbs.

  5. Heat the oil in a wok and deep-fry the rissoles over a medium to high heat in small batches, until they are crisp and golden brown. Drain well on kitchen paper and serve with a salad of cucumber and tomatoes, and wedges of lemon.

Per portion Energy 165kcal/688kJ; Protein 8.1g; Carbohydrate 11.2g, of which sugars 2.2g; Fat 10.1g, of which saturates 1.2g; Cholesterol 81mg; Calcium 53mg; Fibre 0.7g; Sodium 139mg.