Mozambican Shrimp Puffs

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Rissois are a beloved street-food snack across Mozambique, where Portuguese pastry technique meets the coastal abundance of prawns and the signature heat of piri-piri. A thick, creamy shrimp béchamel is encased in flaky puff pastry, then fried until shatteringly crisp and golden. Served hot, they are the ultimate Mozambican party bite — crisp outside, velvety and briny inside.

Nutrition Facts

Per serving (estimated)

• 680 kcalCalories
• 42 gFat
• 14 gSaturated Fat
• 48 gCarbs
• 2 gFiber
• 4 gSugar
• 28 gProtein
• 620 mgSodium
• 380 mgPotassium
• 120 mgCalcium
• 3 mgIron
• 8 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the shrimp filling

• 1 lb raw shrimp, peeled, deveined, and finely chopped
• 3 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 small tomato, finely chopped
• 1/3 cup all-purpose flour
• 1 1/4 cups whole milk
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh lemon juice
• 1 tsp piri-piri sauce (or 1/2 tsp cayenne)
• 1/2 tsp ground nutmeg
• 1 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

For assembling and frying

• 1 sheet (about 10 oz) all-butter puff pastry, thawed
• 1 large egg, beaten with 1 tbsp water
• 1/2 cup fine dried breadcrumbs
• Vegetable oil, for frying (about 2 inches deep)

Directions

1. Make the filling: Melt the butter in a heavy skillet over medium heat. Add the onion and cook until translucent, about 4 minutes. Stir in the garlic and chopped tomato and cook 2 minutes more, until softened.
2. Add the shrimp to the pan and sauté just until they turn pink, about 2 minutes. Sprinkle in the flour and stir constantly for 1 minute to cook out the raw flour taste. Slowly pour in the milk while whisking, and bring the mixture to a gentle simmer. Cook, stirring, until the béchamel is very thick and pulls away from the sides of the pan, about 4-5 minutes.
3. Off the heat, stir in the cilantro, lemon juice, piri-piri, nutmeg, salt, and pepper. Spread the filling onto a parchment-lined plate, press plastic wrap directly on the surface, and refrigerate until completely cold and firm, at least 1 hour.
4. Assemble the puffs: On a lightly floured surface, roll the puff pastry into a 12-inch square about 1/8 inch thick. Cut into 10 equal rounds (about 3 1/2 inches each) using a cookie cutter or inverted glass. Mound about 1 1/2 tablespoons of the chilled filling in the center of each round.
5. Brush the edges of each round lightly with the egg wash. Fold the dough over to form a half-moon and press firmly to seal. Crimp the edges with the tines of a fork. Place the shaped puffs on a parchment-lined tray, brush the tops with egg wash, and sprinkle lightly with breadcrumbs.
6. Chill the assembled puffs for 15 minutes to firm up the pastry. Meanwhile, heat 2 inches of oil in a deep pot to 350°F (175°C).
7. Fry the puffs in small batches, turning once, until deep golden brown and crisp on both sides, about 3-4 minutes total. Transfer to a paper towel-lined plate to drain.
8. Serve immediately while hot and crispy, with extra piri-piri sauce or a squeeze of lime on the side.

Cook’s Notes

• The filling must be fully chilled and very thick — a loose filling will burst the pastry and leak during frying.
• Use a small cookie scoop or heaping tablespoon to portion the filling so every puff is uniform.
• For a lighter baked version, skip the breadcrumb coating and bake at 400°F (200°C) for 18-20 minutes until puffed and deep golden.
• If you cannot find piri-piri, substitute with a pinch of cayenne plus a few drops of smoked paprika oil for that signature Mozambican warmth.
• Leftover cooked puffs reheat well in a 375°F oven for 8 minutes — avoid the microwave, which makes the pastry soggy.

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