Rissóis de Camarão (Portuguese Shrimp Turnovers)

Step 1 of 7Start the shrimp béchamel

Melt the 30 g of butter for the filling in a small saucepan over medium-low heat and sweat the onion for 5 minutes, until soft and translucent but not coloured. Stir in the 30 g of flour and cook for a minute more, until it smells like toasted biscuit.