Rissóis de camarão moçambique 
Mozambique Curried Shrimp Pastries

By Jeremiah Duarte Bills, inspired by and adapted from David Leite

This is my fusion of two classic Portuguese dishes. Shrimp Mozambique which is a curried African style shrimp dish usually served with rice and rissóis de camarão which are deep fried shrimp pastries found at every pastry shop. The dough for the rissóis is similar to making pâte à choux. It is rolled thin, filled with the curried shrimp, coated in egg and bread crumbs, and deep fried. They disappear every time I make them! You can substitute the quintessential Portuguese spicy piri-piri for your favorite red chili dried or fresh.

Makes 30 to 36 pastries depending on size

Ingredients:

Dough:
484 grams (2 cups) whole milk
52 grams (4 tbsp) unsalted butter
1/2 lemon, zested
1 1/4 tsp fine sea salt
290 grams (2 cups) unbleached all-purpose flour

Shrimp filling
314 grams (1 1/3 cup) water
200 grams fresh medium shrimp, peeled and deveined, reserve shells
1 bay leaf
26 grams (2 tbsp) unsalted butter
100 grams yellow onion, minced
2 clove garlic, minced
2 1/2 tbsp unbleached all-purpose flour 
2 tbsp tomato paste
2 tbsp fresh cilantro leaves, minced
1 tsp orange zest
1 tsp lemon zest
2 tsp curry powder
1/2 tsp piri-piri or chili flakes (or to taste)
fine sea salt to taste
fresh ground black pepper to taste 
Lemon juice to taste
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100 grams (2 large) eggs for dipping 
Bread crumbs as needed for coating
Vegetable oil for frying 

Method: 

Dough:

1. Heat milk, butter, lemon zest and salt together in a medium saucepan.
2. Just before it comes to the boil lower the heat and add all of the flour.
3. Mix with a wooden spoon over low heat until the dough pulls away from the pan. This step is similar to making pâte à choux.
4. Transfer to a work surface, cover and let cool.

Filling:

1. Bring water, shrimp shells and bay leaf to a boil for 15 minutes.
2. Finely chop the shrimp. Set aside.
3. Strain shells and reserve cooking water. You should have 236 grams (1 cup).
4. Melt butter in a medium skillet.
5. Add onion and cook until golden
6. Add the garlic, curry powder, piri-piri and flour.
7. Cook for a couple minutes mixing thoroughly. 
8. Slowly add shrimp stock whisking the whole time.
9. Cook until thick.
10. Add shrimp and cilantro. 
11. Season with salt, pepper and lemon juice.

Assembly:

1. Lightly flour your work surface. Roll the dough to an 1/8 of an inch thick. You may also roll the dough thinner if you wish but you may risk the pastry bursting in the fryer. Cut circles using 3 /12 to 4 inch round cutter.
2. Place about 2 tsp shrimp mixture in the center of each circle. 
3. Fold the dough in half to create a half moon shape. Crimp the edge with your fingers sealing the filling completely. 
4. Repeat with remaining dough and filling. 
5. Whisk eggs in a shallow bowl. Place break crumbs in another shallow bowl. 
6. Dip each pastry in egg and then cover with bread crumbs. The pastries may be frozen at this time to save for a future date.
7. Heat 4 inches or vegetable oil in a medium sauce pan until it reaches 350F/178C.
8. Fry 3 or 4 until golden turning often.
9. Transfer to paper towels to drain.
10. Serve warm.