Dutch shrimp croquettes

Course Aperitif
Cuisine Dutch
Servings 15 pieces

Ingredients
  

Shrimp stock

  • 1 pcs Sjalot
  • 10 gram Boter
  • 300 gram water
  • 1 kg Dutch shrimps Unpeeled

Roux

  • 80 gram Boter
  • 100 gram Bloem
  • 250 gram Melk
  • 250 gram shrimp stock from above
  • 6 gram Gelatine welled in cold water
  • 2 pcs Eidooier
  • 50 gram Room
  • Peper white
  • Zout
  • Cayennepeper
  • Few drops Tabasco
  • 1 tblsp Peterselie chopped

Finish

  • Bread crumbs fine
  • Bread crumbs big
  • 5 pcs Eiwit
  • 10 gram Bloem
  • Sunflower oil To deepfry

Instructions
 

Shrimp stock

  • Peel the shrimps (per kg, approximately 300 g of shrimp is left over) and keep the caps. Fry the shallot in a bit of butter. Stir in the shrimp caps and add water. Bring to a boil. Remove the pan from the heat and let it cool down. Pour the stock through a sieve and collect the fluid. Throw away the shrimp caps. There still remains 5/6 of the stock. Let it cool down.

Roux

  • For the roux, melt the butter in a pan with a thick bottom. Let the butter fizz, but prevent it from turning brown. Use a whisk to stir in the flour. Let the mixture continue to cook for 1 to 2 minutes until it is of a golden-yellow color and the mass releases from the pan. Gradually pour the broth and the milk into the roux at the same time, adding a little after the previous quantity has been absorbed. Keep stirring.
  • Let the ragout cook for a while until the flour is tender. Taste, and remove the pan from the heat when the ragout shines and no longer tastes mealy. Stir in the squeezed gelatine leaves.
  • Whisk egg whites and cream together. Incorporate the egg mixture with the ragout. Season with salt, pepper, cayenne pepper, and a couple of drops of tabasco. Add the peeled shrimp and then the chopped parsley to the ragout and stir. Cover the ragout and place in the fridge overnight.

Finish

  • Use an ice cream scoop to make balls of ragout, approximately 60 g each. Roll these through the fine bread crumbs on the work place, until forming the shape of a croquette. Whisk the eggs and add the flour. Dip the croquettes in the egg mixture, and then dip them into the big bread crumbs. Fry the croquettes in oil at 180°C for 3 minutes.
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