Rissóis de camarão

Step 1: For the filling, melt the 1 ⅜ oz butter in a pan over a medium heat and soften the 1 onion without colouring it.

Step 2: Add the 2 cloves garlic and the 14 oz raw peeled prawns and cook, stirring, until every piece of prawn has turned pink and opaque all the way through.

Step 3: Sprinkle in the 1 ⅜ oz plain flour and stir for a minute, then pour in the 1 ¼ cups whole milk a little at a time, stirring hard, until you have a very thick sauce that leaves the base of the pan as you stir.

Step 4: Off the heat, season with the ¼ tsp ground nutmeg, 1 tbsp lemon juice, ½ tsp dried chilli flakes, 2 tbsp fresh parsley and ½ tsp salt. Spread on a plate, cover and chill until cold and firm.

Step 5: For the dough, bring the 1 cup whole milk, 1 cup water, 1 ¾ oz butter and 1 tsp salt to the boil in a large pan over a medium heat.

Step 6: Tip in the 13 oz plain flour all at once and beat hard with a wooden spoon over a low heat until the dough pulls away from the pan in one smooth ball.

Step 7: Turn the dough onto a floured worktop and, once cool enough to handle, knead for 2–3 minutes until smooth. Cover with a cloth.

Step 8: Roll a third of the dough out to about 2 mm thick and cut 9 cm rounds. Keep the rest covered so it doesn't dry out.

Step 9: Put a heaped teaspoon of filling on one half of each round, fold into a half-moon and press the edges firmly together, pushing out any air. Repeat with the rest of the dough to make about 32.

Step 10: Dip each rissol in the 2 eggs, then roll in the 5 ½ oz fine dried breadcrumbs, pressing so they stick all over. Set on a tray in the fridge while the oil heats.

Step 11: Heat the 4 ¼ cups sunflower oil in a deep pan to 350°F. Fry 5–6 at a time, turning once, until deep golden all over.

Step 12: Drain on kitchen paper and rest for a few minutes before eating; the filling is scalding straight from the oil.