Portuguese Rissois with natural garlic flavour

Preparation of the stuffing:

1. Cook the shrimp in water with a little salt for 3 minutes. (Keep the cooking water).

2. Peel them and keep a dozen whole and blend the rest with a knife or food processor.

3. In a saucepan, brown the chopped onion with the margarine. Then add the flour and stir. Gradually add the milk and the shrimp cooking juice, stirring constantly.

4. Add the tomato pulp and the mixed shrimp, as well as pepper and grated nutmeg.

5. Next, you can add the reserved whole shrimp and the chopped parsley. Once the mixture starts to boil again, turn off the heat and let it cool.

Preparation of the paste :

1. In a large saucepan, heat the water with the margarine and salt

2. When the mixture starts to boil add the flour and stir. Remove the dough from the pan onto a floured work surface, sprinkle with flour and leave to cool slightly.

3. Roll out the dough with a rolling pin fairly thinly, then place pieces of filling on top, fold the dough over itself and with a floured glass cut out circles.

4. Bread the shrimp fritters by rolling them first in a plate of flour, then in the beaten eggs and then in the breadcrumbs. Heat the oil and brown the fritters.

5. When ready, add drops of natural garlic flavouring to each fritter and serve warm.