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Isicia de scillis (Prawn Rissole)
Isicia de scillis (Prawn Rissole) is a traditional Ancient Roman recipe for rissoles made from mashed seafood (scallops in the original, prawns in this version) bound with eggs and fried. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Isicia de scillis.
prep time
15 minutes
cook time
15 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : Ancient Roman Recipes
Original Recipe
Isicia de scillis vel de cammaris amplis: cammari vel scillae de testa sua eximuntur, et in mortario teruntur cum piper et liquamine optimo. pulpae isicia plassantur.
Translation
Prawn or Crayfish Forcemeats: Remove the shells from the prawns or lobsters and grind the flesh in a mortar with pepper and the best fish sauce. Mould the mixture into forcemeat dumplings.
Ingredients:
24 cooked, shelled prawns (the original recipe uses
scallops, but you can use any seafood)
pinch of pepper
1 tsp
liquamen (or Nam Pla)
1 egg, beaten
flour
salt and black pepper to taste
Method:
Mash the peeled prawns in a bowl. Add the pepper and liquamen and the beaten eggs. Mix well and shape into patties. Roll in seasoned flour and fry gently in oil until browned on both sides.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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