Ingredients:

  • 450g raw prawns, peeled and deveined
  • 100g bread crumbs, preferably panko
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon paprika
  • 1 teaspoon lemon zest
  • Salt and pepper to taste
  • 2 large eggs
  • 100g all-purpose flour
  • 100g bread crumbs for coating
  • Vegetable oil for frying

Instructions:

  1. Chop prawns finely and combine with onion, garlic, parsley, paprika, lemon zest, salt, and pepper in a bowl.
  2. Add bread crumbs to the prawn mixture and mix thoroughly until well combined.
  3. Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
  4. Set up a breading station with flour, beaten eggs, and breadcrumbs.
  5. Scoop portions of the chilled mixture and shape into oval patties.
  6. Dredge each patty in flour, dip in eggs, and coat with breadcrumbs.
  7. Heat vegetable oil to 180°C (350°F) in a frying pan or deep fryer.
  8. Carefully add rissoles to the hot oil in batches and fry until golden brown, approximately 3-4 minutes on each side.
  9. Transfer cooked rissoles to a baking tray lined with paper towels to drain excess oil.
  10. Serve immediately with dipping sauces.