Goan prawn rissoles

Step 1: Look over 10 ½ oz raw prawns and throw away any that smell of ammonia or feel slimy. Keep them in the fridge until needed.

Step 2: Melt 1 oz butter in a saucepan over a medium heat. Fry 1 onion for 4–5 minutes until soft, then add 2 garlic cloves and 1 green chilli for 1 minute.

Step 3: Add the prawns and cook, stirring, for 2–3 minutes until they have all turned pink and curled. Don't overcook them; they cook a little more in the sauce.

Step 4: Sprinkle in 1 oz plain flour and stir for 1 minute. Gradually pour in 1 ¼ cups whole milk, stirring all the time, and simmer for 3–4 minutes until the sauce is very thick and leaves the sides of the pan. Season with ½ tsp ground black pepper, 1 pinch grated nutmeg, 1 tbsp lime juice, ⅓ oz fresh coriander and ½ tsp salt.

Step 5: Spread the filling on a plate, cover and chill in the fridge for at least 1 hour until firm and cold. Common mistake: filling the pastry with warm sauce; it thins and the rissoles split open in the oil.

Step 6: For the pastry, bring 1 cup water, ⅞ oz butter and ½ tsp salt to the boil in a saucepan. Tip in 9 oz plain flour all at once, take the pan off the heat and beat with a wooden spoon until it forms a ball that leaves the sides of the pan.

Step 7: Turn the dough onto a lightly floured surface and, when cool enough to handle, knead for 3–4 minutes until smooth. Cover with a damp cloth.

Step 8: Roll the dough out thinly, about 2 mm, and cut out 9 cm circles with a cutter or bowl. Re-roll the scraps; you should get about 24.

Step 9: Put a heaped teaspoon of filling on one half of each circle. Brush the edge with a little of 2 eggs, fold over into a half-moon and press the edges with a fork to seal.

Step 10: Dip each rissole in the rest of the beaten egg, then roll it in 4 oz dry breadcrumbs. Chill on a tray for 15 minutes (or freeze at this point).

Step 11: Heat 3 ¼ cups sunflower oil to 350°F in a deep pan over a medium-high heat. Fry 5–6 rissoles at a time for 3–4 minutes, turning, until deep golden and crisp. From frozen, allow 5–6 minutes on a slightly lower heat so the filling is piping hot.

Step 12: Drain on kitchen paper and serve warm.