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Shrimp Rissoles

Shrimp rissoles are pastry-wrapped shrimp patties fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Shrimp Rissoles

Ingredients

Directions

Make the shrimp filling

  1. Melt the butter in a pan over medium heat.

  2. Add the flour and milk, stirring until boiling.

  3. Season with salt, pepper, and ground mace, then cook well.

  4. Add the shrimps and let the mixture cool.

Shape the rissoles

  1. Roll out the pastry thinly and cut into 4-inch wide strips.

  2. Place a spoonful of the shrimp mixture 4 inches apart on each strip.

  3. Brush around the mixture with water.

  4. Fold the edges together. Press to seal.

  5. Cut out the rissoles with a half-round cutter.

  6. Brush with beaten egg.

  7. Roll in breadcrumbs.

Fry and serve

  1. Fry in hot oil until brown.

  2. Drain the rissoles.

  3. Serve, garnished with parsley.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Shrimp + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,931 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Shrimps
Provide the main flavour and filling of the rissoles.
Butter
Enriches the sauce and carries flavour during the initial cooking.
Flour
Thickens the milk into a binding white sauce that holds the filling together.
Milk
Forms the liquid base of the sauce, giving the filling a smooth, creamy texture.
Short pastry
Forms the crisp, tender outer case that encloses the filling.
Egg
Glazes the pastry and helps the breadcrumb coating adhere and brown.

The step that matters

Cool the shrimp mixture before shaping. A hot or loose filling softens the pastry and can burst the seal during frying. Cooling lets the sauce thicken so the rissoles hold their shape.

Swap the mace

How well each one fits the dish's main ingredients (shrimp, butter, flour, milk, pepper, egg):

  1. Nutmegfits better
  2. Parsleyfits better
  3. Cinnamonfits better
  4. Macethe original

Fit is the average pairing score against shrimp, butter, flour, milk, pepper, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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