Name: Risole de Camarão
Prep time: 1 h 15 min
Cook time: 45 min
Total time: 2 h
Yield: 24 small risoles
Cuisine: Brazilian
Ingredients: 450 g raw shrimp, peeled and deveined; 1 tablespoon lime juice; 1 1/2 teaspoons salt, divided; 2 tablespoons oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 medium ripe tomato, seeded and finely chopped; 1 tablespoon tomato paste; 2 tablespoons all-purpose flour, for the filling; 1/2 cup whole milk, for the filling; 2 tablespoons chopped parsley or cilantro; 1/4 teaspoon black pepper; 2 cups whole milk, for the dough; 1 cup water; 3 tablespoons butter; 3 cups all-purpose flour, for the dough; 2 large eggs; 1/4 cup milk, for breading; 2 cups fine dry breadcrumbs; 4 to 6 cups neutral oil, for frying; 1 lime, cut into wedges, optional

Question 1

How do you keep risole de camarão from opening while frying?

Accepted Answer

Keep risole de camarão sealed by using completely cold, thick shrimp filling and only 1 level tablespoon per 3 1/2 inch dough round. Press the half-moon edges closed with your fingertips, pinch the rim again, and chill the breaded risoles for 15 minutes before frying.

Question 2

What temperature should the oil be for frying shrimp risoles?

Accepted Answer

Fry shrimp risoles at 175°C or 350°F in 2 inches of neutral oil. Cook 4 or 5 risoles at a time for 2 to 3 minutes, turning once, until deep golden. Crowding the pot cools the oil and makes the breadcrumb coating absorb excess oil.

Question 3

Can I freeze risole de camarão before frying?

Accepted Answer

Yes, freeze risole de camarão breaded and raw on a tray until firm, then transfer the frozen risoles to a bag or container for up to 2 months. Fry straight from frozen at 170°C or 340°F, adding 1 to 2 minutes, and do not thaw first.

Question 4

How do I make the dough for Brazilian shrimp risoles smooth and strong?

Accepted Answer

Boil 2 cups whole milk, 1 cup water, 3 tablespoons butter, and 1 teaspoon salt, then add 3 cups all-purpose flour all at once. Stir for 3 to 4 minutes until the dough pulls into a ball and leaves a thin film on the pot.

Question 5

How thick should I roll risole dough?

Accepted Answer

Roll risole dough to about 1/8 inch thick and cut 3 1/2 inch rounds with a cutter or glass. Keep unused dough covered with a clean towel, and rest scraps for 5 minutes before rerolling so the dough stays smooth and flexible.

Question 6

Can I make the shrimp filling or dough ahead for risole de camarão?

Accepted Answer

Make the shrimp filling up to 2 days ahead and refrigerate it covered until completely cold. Make the milk dough 1 day ahead, wrap it tightly, and refrigerate it. Let refrigerated risole dough sit at room temperature for 30 minutes before rolling.

Culinary Explorer

Risole de Camarão

Ingredients

raw shrimp

lime juice

salt

Where cooking meets culture.

Ingredient	Quantity
raw shrimppeeled and deveined	450 g
lime juice	1 tablespoon
saltdivided	1 1/2 teaspoons