For the sauce
1 cup of fresh parsley leaves
2 tablespoons of chopped onion
4 dried malagueta peppers, crushed
1 tablespoon of grated ginger
1 tablespoon of allspice
1 tablespoon of vinegar
1/2 cup of olive oil
For the dough
2 tablespoons of butter
2 tablespoons of wheat flour
1 cup of milk
1/2 teaspoon of salt
5 egg yolks, separated
For the filling
2 tablespoons of butter
1 tablespoon of curry powder
1 1/2 tablespoons of wheat flour
3/4 cup of hot chicken broth
1 tablespoon of lemon juice
1 cup of cooked and diced shrimp (250g)
2 tablespoons of melted butter
Salt and black pepper to taste
For the sauce
1 cup of fresh parsley leaves
2 tablespoons of chopped onion
4 dried malagueta peppers, crushed
1 tablespoon of grated ginger
1 tablespoon of allspice
1 tablespoon of vinegar
1/2 cup of olive oil
For the dough
2 tablespoons of butter
2 tablespoons of wheat flour
1 cup of milk
1/2 teaspoon of salt
5 egg yolks, separated
For the filling
2 tablespoons of butter
1 tablespoon of curry powder
1 1/2 tablespoons of wheat flour
3/4 cup of hot chicken broth
1 tablespoon of lemon juice
1 cup of cooked and diced shrimp (250g)
2 tablespoons of melted butter
Salt and black pepper to taste
Make the sauce: in a processor, combine parsley, onion, peppers, ginger, and allspice until smooth
While the processor is still running, add vinegar and olive oil
Place the mixture in a bowl and set aside
Preheat the oven to 180°C (moderate)
Grease a baking dish of 26.5 x 38 cm and line with buttered parchment paper
Make the dough: in a pan, melt butter, then add flour and cook for 3 minutes without browning
Remove from heat and gradually add milk and salt
Place over high heat and mix until thickened
Remove from heat, add egg yolks one by one, and beat with an electric mixer
Beat the egg whites in a snow-like consistency and combine 1/3 of the whites with the milk mixture
Add the remaining whites and mix delicately
Spread the dough over the prepared baking dish and bake for 20 minutes or until golden
While that is cooking, prepare the filling: melt butter over low heat, then add curry powder and cook for 2 minutes
Add flour and mix for 3 minutes
Add hot chicken broth and lemon juice
Increase heat to medium-high and cook until thickened
Add shrimp and stir
Season with salt and black pepper to taste
Remove the roll from the oven and place on a serving dish lined with a moist cloth towel
Wrap the roll in plastic wrap, leaving 2.5 cm of border
With the help of the cloth, roll up the filling along the longer side
Place in a refrigerator-safe container and drizzle with melted butter
Bake for an additional 10-12 minutes, then serve hot with parsley sauce on the side
Serve 8 portions.
