Goan Prawn Rissoi
Learn how to make the authentic goan prawns rissois with a delicious creamy filling that melts in your mouth and a crispy golden exterior. A popular traditional Goan snack for parties, festivals and tea-time.
Goa’s history is reflected in many ways – whitewashed churches, colourful Portuguese homes, and recipes lovingly passed down through generations.
The Rissois came from Portugal many centuries ago, but somewhere on the Konkan coast, they found a new identity. Goan cooks replaced the traditional stuffing with the freshest catch of the Arabian Sea. The recipe became unmistakably Goan when local spices were added to it, and prawn rissois were made.
Rissóis de Camarão are Portuguese-inspired fried turnovers. These are perfect finger food or snacks, filled with creamy seafood filling. Served with ketchup or mayonnaise, Rissóis de Camarão offer the best of Portuguese culinary tradition, complemented by the fresh flavours of the coast that mark Goa’s vibrant food culture.
Fresh prawns are gently cooked with onions, some herbs, butter, and then mixed into a smooth white sauce. The filling is then wrapped in a thin pastry, coated in breadcrumbs and fried until nicely crispy.
Goan prawn rissois celebrate delicate flavours, unlike other heavily spiced Goan appetisers. Prawns remain the star of the dish, but the creamy filling gives it more richness without overwhelming the seafood. They are also just the right size; you can make them in advance and fry them off just before serving.
- Goan prawn cutlets
- Goan crab cafreal
- Goan crab xacuti
- Goan chicken Xacuti
What you need to make this recipe
Crabs- You can choose either hard or soft crab shells for this xacuti recipe, but I love using mud crabs for their rich, sweet flavour.
Coconut- Freshly grated coconut brings a creamy texture and subtle sweetness to the crab curry gravy.
Vegetable- Onions are used for this recipe, along with the roasted spices and coconut for the gravy. Green chillies are used to add spiciness to this dish.
Whole spices- whole spices line fennel seeds, poppy seeds, cinnamon, cloves; peppercorns are used in this recipe.
Spice powders- Spice powders like turmeric and garam masala are used while grinding the gravy for this recipe.
Garlic- 7-9 garlic pods are used in this recipe for the flavour.
Dried kokum peels- Dried kokum peels are used to give tanginess to the dish.
How to make Goan Crab Xacuti
Clean, cut, and wash the crabs. I’ve used mud crab for this xacuti recipe.
In a Kadai, add the crabs, chopped onion, green chillies, and the ground masala paste. Add ½ cup of water and keep the kadai on medium flame. Let it come to a boil. Adjust the salt accordingly.
Goan Crab Xacuti
Ingredients
For Xacuti Masala
- 1 tbsp Cooking oil
- 1 tbsp Fennel seeds
- 7-8 nos. Garlic cloves
- 1 cup Sliced onion
- 1/2 cup Grated coconut
- 1 tsp Poppy seeds
- 1/2 inch Cinnamon stick
- 3-4 nos. Peppercorns
- 1 Petal Star Anise
- 2 nos. Clove
- 1/2 inch Nutmeg
- 1 tbsp Garam Masala
- 1/2 tsp Turmeric Powder
- Water (as required)
Cooking
- 500 grams Crab (I've used mud crab for this recipe)
- 1/2 cup Chopped Onion
- 1-2 nos. Green chilli
- 1 cup Water
- Salt (to taste)
- 3-4 nos. Dried Kokum peels
Instructions
- Clean, cut, and wash the crabs. I've used mud crab for this xacuti recipe.
- Heat oil in a kadai. Add fennel seeds and let them crackle for a few seconds. Add garlic and toast till it turns brown in colour.
- Next, add sliced onion and fry for 2-3 mins until golden brown. Now, add the grated coconut and fry for 3-4 minutes on a medium flame. Let the coconut turn brown in colour.
- Add the whole spices and sauté until fragrant. Transfer the roasted spice mixture into a grinder. Add turmeric powder, garam masala and water. Then blend it into a smooth paste.
- In a Kadai, add the crabs, chopped onion, green chillies, and the ground masala paste. Add ½ cup of water and keep the kadai on medium flame. Let it come to a boil. Adjust the salt accordingly.
- Check if the crabs are cooked properly. Add dried kokum peels and turn off the gas.Serve it with bread, chapatti, or rice.
Notes
Welcome to The Purple Stove, where my love for cooking and baking comes alive. Bringing you flavours from Goa and recipes around the world. A little piece of my kitchen, shared with you through every recipe.