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Recipe: Prawn Rissoles, Ancient Rome (Rissóis de Camarão, Roma Antiga).


24 cooked shelled prawns - a pinch of pepper - 1 tsp anchovy sauce - 1 egg beaten - flour

Pound the prawns in a mortar with the pepper and anchovy essence. Mix in the beaten egg to bind and form into rissoles. Roll in flour and fry gently in oil until lightly browned on both sides.

Renfrew, Jane - A Taste of History, 10,000 Years of Food in Britain, British Museum Press, 1993, pág. 83.

24 camarões sem casca cozidos - uma pitada de pimenta - 1 colher de chá de molho de anchovas - 1 ovo batido - farinha

Esmague os camarões num almofariz, junto com a pimenta e o molho de anchovas. Misture o ovo batido para ligar e forme rissóis. Enrole a farinha e frite delicadamente em óleo até dourar levemente dos dois lados.

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