Shrimp Rissoles

DOUGH:--
275 g all-purpose flour
450 ml water
1 tbsp butter
2 eggs
SIDS SALT & PEPPER to taste
Breadcrumbs
Rice bran oil, for frying
FILLING:--
350 g shrimp
¼ tsp SIDS CRAZY LEMON
250 ml milk
1 small onion
2 tsp SIDS SALT & PEPPER
1 tsp nutmeg
½ tbsp all-purpose flour
1 tbsp butter
Parsley, to taste
1 small un-peeled onion to cook the shrimp

DOUGH: Pour the water, butter and the salt in a saucepan. Bring to a boil over high heat. When starts boiling, reduce to low heat and add the flour. Stir constantly with a wooden spoon until the dough forms a compact ball. Turn off the heat, place the dough on a table and allow to cool to room temperature. Knead the dough with your hands and set aside.
FILLING: Place the shrimp in a saucepan with water seasoned with a bunch of parsley and an unpeeled small onion. Bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook about 5-6 minutes. When the shrimps are cooked, drain them with a skimmer and let cool slightly. Place the shrimp, SIDS CRAZY LEMON and a bunch of parsley in a food processor and pulse until slightly chopped.
In a bowl, dissolve the flour in 50 ml milk. In another saucepan, pour the milk, dissolved flour, nutmeg, SIDS SALT & PEPPER and butter. Bring to a low heat and stir with a spoon until obtain a creamy mixture. Add the chopped onion and simmer more 3-4 minutes, stirring occasionally. Turn off the heat and add the chopped shrimp. Mix and let cool slightly.
Roll out the dough with a rolling pin. Cut small circles with the help of a glass or a bowl and place small portions of the filling in the centre of each circle.
Fold the dough in half over the filling and press the edges together to seal.
In a bowl, whisk the eggs with a fork. Dip the rissoles on beaten egg and coat them in breadcrumbs.
Heat the oil in a deep fryer. When the oil is hot, add the rissoles and fry them until golden. Once they are fried, place them on a plate with absorbent paper.
Serve the shrimp rissoles with carrot rice and lettuce salad.