After another long break I’m back and I will try to compensate you all with this recipe for Shrimp cakes Portuguese style with tomato rice 🙂
This time I have a good excuse for my absence: I was in Portugal for 2 weeks visiting my family and friends. After almost 2 years since my last visit it was really good to spent some time with everyone. And believe me, my intention was to keep you all updated with my cooking from my mum’s kitchen. But unfortunately time flies when you are having fun and before I’ve noticed it was time to came back to reality. My sincere apologies for neglecting you all.
In my attempt to compensate the time lost, I’ve brought with me the recipe of a very famous dish from my country: shrimp cakes. It’s a very popular savory snack that you can find everywhere. And there’s a also codfish and meat version. As you can see from the recipe, it’s not the usual fishcakes. It’s more like a ravioli type of cake that you fry. This is the sort of savory cake that we have as lunch or as a snack in the middle of the afternoon. I have great memories of it from my school times. We used to buy ham sandwiches made in a kind of ftira bread and add one shrimp cake inside. It’s such a good combination 🙂
Because back home we can find these cakes almost everywhere (even frozen at the supermarket) we don’t usually make them at home. It’s one of those things that it’s easier and just as good to buy ready made. But being away from home I miss these little things and the only way is to cook it myself. And I had to make it for the boyfriend, of course 🙂
Shrimp cakes Portuguese style with tomato rice
For the dough:
- 200 g flour
- 30 g butter
- Peel of 1/2 a lemon
- 325 ml water
- Salt to taste
- Nutmeg to taste
For the filling:
- 500 g shrimp
- 500 ml water
- 1/2 onion chopped
- 50 g butter
- 60 g flour
- 1 tsp tomato paste
- Chopped parsley to taste
- 125 ml milk
- 1/2 lemon
- Salt pepper and nutmeg, to taste
- 3 eggs
- Breadcrumbs as needed
- Flour for dusting
- Frying oil
- Cook the shrimp in about 1l of boiling water seasoned with salt. Let it cook for 3 minutes and after remove the shrimp from pan, reserving the broth.
- Peel the shrimp. Chop about half the the food processor and the other half with a knife so that the pieces are bigger.
- In a pan, melt the butter and add the onions. Stir until it starts to brown.
- Add the flour and stir well. Then add the shrimp broth and milk gradually, stirring constantly.
- Add the tomato pulp, the finely chopped shrimp and season with a few drops of lemon, pepper and nutmeg.
- Add the remaining pieces of shrimp and the chopped parsley.
- In a saucepan, bring the water to the boil and add the butter, lemon peel and salt.
- When boiling again, remove the lemon peel and add the flour all at once. Stir well until it comes off the sides of the pan and remove from the heat.
- Place the dough on the kitchen counter, sprinkled with flour, and let it cool slightly.
- When it's cool enough to handle, roll it out finely with the help of a rolling pin. Spread tablespoons of the filling on half of the dough. Fold the other half of the dough over the filling piles. Close the dough around the filling and cut around each one in a half moon shape.
- Dip the cakes in the beaten egg and then in the breadcrumbs. Fry them in hot oil and place on a serving dish with kitchen paper to absorb the excess oil.
- Serve with tomato rice (recipe to follow)