Stop killing your dinner parties. Cook this!

In this video, I show you how to make prawn rissoles that will impress your guests at any dinner party. I'll walk you through making the dough, seasoning the prawns, and frying them to crispy perfection. I also share tips on using a mold for perfect shapes and how to freeze rissoles for later use.

I'll also show you how to make a creamy garlic dipping sauce to go with the rissoles. These are so delicious and addictive, your guests won't be able to stop eating them.

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Ingredients:
Dough (16 to 18 Rissoles) – Do twice to use all prawn
325 ml water
50 g Butter
Lemon Skin x3
1 Tsp Salt
225g Flour

Prawn Stock:
200g Prawn heads
2 Bay leaves
1 Large Carrot 150g
1 Onion 120g
1 Tbsp Garlic powder
1 Tsp Onion Powder
1 Tsp Fish sauce
1 Tsp Dark soy sauce
Salt
100ml White wine
500ml Fish stock
250ml Vegetable stock

Prawns:
32 Prawns (20/30 size)
Salt
Pepper
1 Tsp Smoked paprika
1 Tbsp Garlic paste
Lemon juice

Bechamel:
75g Butter
75g Flour
400 ml Stock
½ Onion 70g
Salt

Coating:
3 Eggs
100g panko breadcrumbs

1L Vegetable Oil