First posted: Jan 23, 2017

Prawn Rissoles with Sweet Chilli Sauce



Cooks in:        Serves:6 as a snack

For the Filling
  • 1 Tbsp butter
  • 1 Tbsp Willow Creek olive oil
  • 200g prawns, peeled and de-veined, then roughly chopped
  • 2 spring onions, finely chopped (or ¼ red onion)
  • 1 clove garlic
  • 1 chilli, de-seeded and finely chopped
  • 1/3 cup cream
  • 1 Tbsp flour
  • 1 Tbsp chopped fresh parsley
  • 1 tsp lemon zest
  • Salt and pepper to season
For the Pastry
  • 1 cup water
  • 1 Tbsp butter
  • 1 and ½ cups flour, sifted (Add extra flour to thicken the pastry if too wet)
  • 1 egg, lightly beaten (to seal the pastry)
  • ½ tsp salt

For Baking
  • 1 beaten egg
  • 1 cup fresh bread crumbs
  • 1 Tbsp chopped fresh parsley
  • Salt and pepper, to season
  • 50g melted butter, to brush the pastries before baking
For the Quick Sweet Chilli Sauce
  • 1 Tbsp butter
  • 1 small onion or shallot, finely diced
  • 4 chillis, sliced
  • 1 clove garlic, minced
  • ¼ cup coconut sugar (or light brown sugar)
  • ¼ cup apple juice
  • Juice of 1 lemon

What to do

1. For the Prawn Filling
Over medium-high heat, fry the prawns in the butter and olive oil, along with the garlic and chilli. When the prawns are pink and cooked through, stir through the flour and cook for a minute, then add in the cream, parsley and lemon zest. Remove from the heat and set aside to cool.

2. For the Pastry
Add the water, butter and salt to a small-medium pot over medium-high heat. When the butter has melted, add in the flour and whisk well until you have a smooth batter. Over low heat, continue stirring with a wooden spoon until thickened and the pastry starts to pull away from the sides of the pot into a smooth dough.

3. Set aside to cool and then divide into 3-4cm rounds of dough and roll out to 2mm thick on a lightly floured surface.

4. Cut out circles (roughly 6.5cm in diameter), add a dollop of prawn mixture to the centre and fold into a semi circle, sealing with a little beaten egg.

To Bake the Rissoles
1. Pre-heat your oven to 190C.

2. Brush the rissoles with a little melted butter, then sprinkle over the herbed bread crumbs and place onto a lightly greased baking tray. Bake in the oven for 20 minutes or until golden and fragrant OR shallow fry until golden and cooked through.

3. Remove and set aside to cool before serving with a little sweet chilli sauce dipping sauce.

For the Sweet Chilli Sauce
1. In a small saucepan, heat the butter and then add in the onion and cook until softened, about 10-20 minutes.

2. Add in the chilli and garlic and cook for another 2 minutes, then add in the remaining ingredients and simmer until syrupy. Adjust and season to taste.

Photo from 'Sarah Graham's Food Safari Season 2' by Ricardo de Leça.

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