Ingredients :
For Pastry:
240 gm Flour
2 cups Water
1/2 tsp Salt
1 tbsp Butter
For Filling:
1 cup Prawns
2 tbsp Oil
1-1/2 cup Chopped Onions
Salt and Pepper to taste
1 tbsp Corn Flour
1 tbsp Grated Cheese
Oil for deep-frying
1 Egg, lightly beaten
Bread Crumbs for coating
Method :
Sieve the flour. Place water in a pan with salt and bring it to the boil. Add the butter, lower the heat and add the flour. Stir and beat to mix till it forms a ball. Remove from the heat and allow to cool enough to handle. Knead well. Chop the prawns finely. Heat 2 tablespoons of oil and fry the onions till transparent. Add the prawns and cook till they turn light pink. Stir in water, salt and pepper and cook for 2 minutes. Mix the cornflower with a little water and stir into the mixture. Cook till thick and creamy. Remove from the heat and add the cheese. Mix well and allow to cool. Roll out pastry about 1/8 inches thick. Cut out rounds about 2 inches in diameter. Place one teaspoon filling on each round, fold over and moisten with water to seal. Heat the oil in a deep frying pan. Dip rissois in the beaten egg; roll in breadcrumbs and deep fry. Drain on the paper towel and serve hot.