4 cups flour , sifted
1¾ cup water (more or less)
6 tablespoons margarine
Zest of a lemon
1 teaspoon salt
For the filling:
1 lb small shrimps , shelled, cut into small pieces
2 egg yolks
4 tablespoons margarine
6 tablespoons flour , sifted
Juice of a lemon
Cold water
Salt
Pepper
For the fritters:
2 eggs , beaten
Breadcrumbs
Vegetable oil (for frying)
Dough: In a non-stick pan, pour the water and add margarine, lemon zest and salt. Bring to a boil. Pour the sifted flour all at once and stir continuously over low heat with a wooden spoon. When the dough forms a ball that comes off the sides of the pan, remove it from the heat and place it on a lightly floured work surface. Knead the dough while turning it briskly in all directions. Flatten it to about ⅛ inch (3mm) thick and set it aside. Shrimp cream: In a Dutch oven, melt the margarine over medium heat. Add the sifted flour and, on a low/medium heat, stir, adding a little cold water, to obtain a slightly compact cream. Sprinkle with lemon juice. Stir in the egg yolks. Season with salt and pepper. When the cream is set, remove from heat and allow to cool slightly. Add the shrimp and mix well. Set aside. Rissóis: On the rolled dough, cut out circles (or any other form of your choice). Using a teaspoon, place a little stuffing in each circle (not too much, or they might burst during cooking). Close the dough on itself and press on the edges to seal. Frying: Heat a large bath of oil in a pan. Roll each rissól in the beaten eggs, then the breadcrumbs and deep-fry in hot oil. Turn them over during cooking. When golden brown, remove and place on paper towels.