Prawn Rissoles

Contributed by: Chef Florita Alves

Courtesy of Chef Florita Alves

Every year 1/6th of the world’s population — including 1 billion Chinese citizens -celebrate the Chinese New Year.The Spring Festival as it’s commonly known, falls on the 2nd new moon after the winter solstice and festivities revolve around warding off a mythical beast called Nian, or “Year.”

Based on the ancient Chinese calendar, this custom is said to date back as far as the 23rd century BC.On the eve of Chinese New Year families gather for an annual reunion dinner, which involves cleansing the home of ill-fortune and decorating it with red paper-cuts representing happiness and wealth. Red envelopes filled with money are gifted to friends and lovedones, and firecrackers are lit as part of the tradition.The best part of the evening? A traditional Chinese feast.

Chef Florita Alves and Jeremy Pang share the recipe they use to make Rissóis de Camarão; crispy fritters coated with bread crumbs with a creamy prawn stuffing. To watch an instructional video please visit the link by clicking here.

Prawn Rissoles

Recipe type: Yield: Prep time: Cook time: Total time:

Chef Florita Alves and Jeremy Pang share the recipe they use to make Rissóis de Camarão


Prawns: 300g
Onion: 100g
Shallot: 50g
Egg: 5
Salt, pepper, parsley, bread crumbs and olive oil: As needed
Plain flour: 300g
Water: 500ml
Butter: 60g
Bechamel sauce: 500ml


  1. – For the dough –
  2. Bring to boil the water, butter and a tablespoon of salt. When the water is boiling add flour and salt and stir with a wooden spoon until it detaches from the pot forming a ball.
  3. Once cooked, remove the dough from the pot and knead it on a working surface until it cools. Set aside.
  4. – For the filling –
  5. Sauté the chopped onion and shallot with a little olive oil and butter, until soft – but not brown.
  6. Add prawns (slightly chopped) and season with salt, parsley and pepper. Fry until cooked. Fold the mixture into béchamel sauce and set aside to cool.
  7. Roll the dough into a wide sheet and line-up small portions of the filling across it, then fold.
  8. With an oval cutter cut each portion into a half moon shape. Cover the outside with beaten egg and breadcrumbs.
  9. Deep fry in oil. Serve with apple and celery salad with mustard vinaigrette.

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