Fofos is a classic dish of the Goan cuisine, first introduced by the Portuguese residing in Goa. Also known as Fish Rolls, it makes use of some European cooking techniques. Originally it was prepared using salt cod fish, but over the years fresh fish has replaced the dry ones. Although usually fish are used to prepare fofos, this recipe can be adapted for prawns as well.
Here, I have chopped deveined prawns into small chunks, and used them as the stuffing. Crushed garlic (lahsan) along with other spices has been used for seasoning. These spices can be added according to taste. Sticky boiled and mashed potatoes (aaloo) give texture to the roll, and form the outer layer. Cornflour acts as the thickening agent. These small rolls are dipped in a beaten egg white mixture, which brings all the ingredients together. They are then deep-fried until they turn crispy golden-brown. The excess oil can be done away with by draining with kitchen tissues. If using fish instead of prawn for stuffing, king fish or cod can be used. These fofos taste excellent with a cream-cheese dip or tomato ketchup. These crunchy munchies can be served as appetizers or delicious party snacks.
How to make Fofos
|Prawns deveined, chopped||1 cup|
|Boiled Potato (aalo)||1|
|Garlic (lahsan) crushed||1 table spoon|
|Green chillies (hari mirch), chopped||1 table spoons|
|Cornflour||1 table spoons|
|Fish stock to moisten||2 table spoons|
|Black pepper (kali mirch)||1 tea spoon|
|Salt (namak)||To taste|
- 1. Beat egg white till stiff.
- 2. Chop prawns into small pieces.
- 3. Combine mashed potatoes, garlic, green chillies, black pepper, and salt with prawns.
- 4. Add cornflour and mix the mixture properly. If the mixture looks very dry add fish stock otherwise avoid it.
- 5. Now form small rolls with this mixture.
- 6. Heat oil in a deep frying pan.
- 7. Dip rolls in egg white and deep fry till golden.
- 8. Drain them into paper towel and serve them hot.