Rissois de Camarao
WHAT WILL YOU COOK
INGREDIENTS: (Serves 4 persons)
100 grams prawns
1 tsp Ginger garlic paste
½ tsp pepper powder
1 tbsp Apple Cider Vinegar
1 onion
1 Tomato
2 tbsp Vegetable oil
50 grams All purpose flour
¼ tsp butter
100 ml water
1 tsp All purpose flour
1 tsp butter
100 ml milk
¼ tsp black pepper powder
1/8 tsp nutmeg powder
2 tbsp cheddar cheese
100 Grams All purpose flour for dusting and rolling
2 eggs
100 grams bread crumbs
500 ml Vegetable Oil
Salt to taste
ESSENTIAL EQUIPMENT
- A bowl to marinate the prawns
- A bowl/plate keep chopped onion and Tomato
- A bowl keep flour for crust
- A bowl to keep flour for dusting
- A small bowl with flour for béchamel sauce
- Butter container
- A plate with pepper powder, nutmeg and grated cheese
- A bowl to keep milk
- A bowl to beat eggs
- A bowl to keep bread crumbs
- A deep frying pan
- 2 tbsp and 6 tsp
- A wooden spatula
- Damp Kitchen towel
- 2 sauce pans
- A pan to cook the filling
- Rolling Pin
- Round Cutter
- A bowl with water
- Tray to keep the Rissoies
- Slotted spoon
- Gas Stove or Induction for cooking
- A plate with absorbent paper
- A jug with 1 ltr water
- A plate, a bowl, a Chopping board and knife.
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