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Garnalenkroketten – Shrimp Croquettes

These lovely Dutch croquettes are a crunchy fritter outside with a tasty shrimp and white sauce inside. These are an easy appetiser to make as they can be partly prepared and frozen or refrigerated to finish when required.

Garnalenkroketten - Shrimp Croquettes
Serves: 15
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 300 g cooked prawns, chopped
For the roux
  • 80 g butter
  • 1 cup all-purpose flour
  • 1 cup milk
  • 1 cup fish or chicken stock
  • 3 leaves gelatine, soaked in cold water
  • 2 egg yolks
  • ¼ cup heavy cream
  • salt, white pepper and cayenne pepper, to taste
  • a few drops tabasco sauce (optional, to taste)
  • 1 tablespoon chopped flat leaf parsley
For the crumbing
  • Fine breadcrumbs
  • 5 egg whites
  • 2 teaspoons all-purpose flour
  • panko bread crumbs
  • sunflower oil, for frying (or other flavourless oil)
Instructions
  1. Firstly to make the roux - Melt the butter in a heavy-bottomed saucepan. Allow the butter to melt and turn frothy, but not brown. With a whisk, stir in the flour and allow to cook until the mixture turns golden and forms a paste that doesn't stick to the pan.
  2. Add the stock and milk to the pan bit by bit, stirring until the liquid is fully absorbed each time, before adding more. Keep stirring.
  3. Allow the ragout to cook for a few minutes until the flour is cooked. Taste to ensure that the ragout isn't floury, and remove the saucepan from the heat once the ragout has developed a nice sheen.
  4. Soak the gelatine sheets in a bowl of cold water for 5 minutes to soften, then gently squeeze to remove any excess water. Now add the gelatine to the ragout mixture (which should be no warmer than 70°C).
  5. Beat the egg yolks and cream and add this mixture to the ragout. Season to taste with salt, pepper, cayenne pepper, and a few drops of tabasco sauce (if using).
  6. Add the chopped prawns to the ragout, add the chopped parsley, and mix. Cover the ragout with plastic wrap and allow to rest in the fridge overnight.
  7. Using an ice cream scoop, make little ragout balls of about 60 g each. Flour your work surface with the fine breadcrumbs and roll the little balls into small cigar shapes. The croquettes can be frozen for up to 2 months or used straight away.
  8. To deep fry the croquettes, start by adding flour to a large bowl. Whisk a little of the egg whites into the flour, until combined. Now add the rest of the egg whites and whisk again until combined.
  9. Make a mound of panko bread crumbs on your work surface. Dip the croquettes in the egg white mixture and dredge through the coarse breadcrumbs.
  10. Heat oil in a deep fryer (or large soup pot) to 180°C. Fry the croquettes for about 3 minutes until golden and crispy.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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