Pat shrimp dry with a paper towel, squeeze out any excess moisture. Using a sharp kitchen knife, chop the shrimp into tiny pieces.

Whisk together 3 tablespoons of flour and 1 cup of whole-milk in a small bowl or measuring cup. Set aside.

Heat 2 tablespoons of olive oil in a 3-quart saucepan. Add onions and cook until they're translucent. Add the garlic, hot sauce and dry seasonings. Cook until fragrant.

Add the heavy cream/flour mixture and cook for 3-5 minutes, stirring until it's bubbly and thick. Cut the flame, stir in the fresh cilantro and shrimp, then cover the pan and set aside.

In a 4.5 quart pot, bring 2 cups of water, 1 teaspoon of olive oil, 2 teaspoons of salt and 2 tablespoons of butter to a boil. 

Turn the heat down to the lowest setting and add the flour little by little, while stirring quickly with a rubber spatula. As the dough forms, switch to bigger strokes and use the spatula to smooth the dough as it forms. The dough will be sticky, lumps are ok.

Cut the flame and transfer dough to a stand-mixer bowl. Use the dough-hook attachment to knead the dough on medium speed, until a ball forms. If you're not using a mixer, you'll need to let the dough cool and knead it by hand on a well-floured surface.

Flour your hands and form the kneaded dough into a ball. Use a pastry cutter to divide the dough into 2 portions. Wrap one of the halves in plastic wrap and set aside.

Roll out the unwrapped dough into a ¼" sheet on a well-floured surface using a floured rolling pin. 

Uncover the shrimp filling and mix with a rubber spatula. Place 2-3 scoops (1 measured teaspoon each) of filling near the center of the dough. Leave about 2-3 inches between each scoop.

Lift the bottom edge of the dough and fold it over the filling. The filling should touch the fold. Firmly stamp out the rissois using a small glass or cup. Leave some space between the filling and the glass's edge, don't let the filling touch the seam.

Seal the rissois by gently pinching the edges - there's no need to moisten them. Set the finished rissois on a plate, it's ok to place them on top of each other.

Once you've stamped out the rissois, form the remaining dough into a ball and roll it out again. Repeat the same process of scooping the filling and forming the crescents until you've used up all the dough and filling. You'll end up with roughly two dozen rissois.

In a bowl, make an egg wash by whisking 2 eggs with 2 teaspoons of water. Pour the bread crumbs on a separate plate or shallow bowl.

Dip each of the rissois in egg and coat both sides with bread crumbs. Shake off any excess bread crumbs  gently. Set the rissois on a plate while you bread the rest.

Heat the oil to 325°F in a dutch oven or pot with deep sides. Working in batches of 4 or 5, deep-fry the rissois for about 1 minute on each side. Watch closely, as they brown quickly. 

Once deep-golden brown, remove the rissois from the oil using a fry basket or slotted metal spoon. Transfer to a cooling rack or tray lined with paper towels. Let the rissois cool slightly before serving.