|Olive oil||2 Tablespoon|
|Shrimp||1 1⁄4 Cup (20 tbs), shelled and deveined|
|Finely chopped parsley||4 Tablespoon|
|Eggs||3 , separated|
|Freshly ground black pepper||To Taste|
|Shortcrust pastry||1 1⁄2 Cup (24 tbs), made from 2 cups flour|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
1 Finely chop the onion. Heat the oil in a skillet and fry the shrimp, onion and parsley over high heat for 4-5 minutes, stirring constantly.
2 Put the shrimp mixture into a large bowl and add the egg yolks, flour, salt and pepper. In another bowl beat the egg whites until they form stiff peaks; gently fold them into the shrimp mixture, using a metal spoon or spatula.
3 Roll out the pastry very thinly and cut into rounds with a 4-inch diameter pastry (cookie) cutter. Place a little of the shrimp mixture on half of each round. Moisten the edges of the pastry with cold water and fold over the filling. Pinch the edges together to seal.
4 Heat the oil in a deep fat fryer: it is ready when a little flour dropped in sizzles instantly. Put in the rissoles, a few at a time, and fry for about 4 minutes or until golden- brown.
5 Drain the rissoles on absorbent paper and serve hot.