Croquetas De Gambas Prawn Croquettes Spain

PRAWN CROQUETTES (KROKET)



Prawn Croquettes (Kroket) image

ZWT7 Switzerland. Besides the common ragout type filling, other popular fillings are whole boiled eggs, noodles, shrimps and rice. A smaller version of the kroket, the bitterbal, is often served with mustard as a snack in bars and at receptions. The possibilities are almost endless - here we have used shrimp. From http://www.spain-recipes.com.

Recipe From food.com

Provided by UmmBinat

Categories     Lunch/Snacks

Time 13h

Yield 36 Units, 6 serving(s)

Number Of Ingredients: 9

3 1/2 ounces butter
4 ounces plain flour
1 1/4 pints cold milk
salt and pepper
14 ounces cooked peeled shrimp, diced
2 teaspoons tomato puree
5 -6 tablespoons fine breadcrumbs
2 large eggs, beaten
olive oil, for deep-frying

Steps:

  • Melt the butter in a medium saucepan and add the flour, stirring continuously. Allow the flour to cook in the butter for a couple of minutes, continuing to stir.
  • Start adding the cold milk little by little, stirring all the while until you have a thick, smooth sauce.
  • Add the shrimp, season well and stir in the tomato paste. Continue to cook for 7 or 8 minutes. The end result should be quite thick.
  • Let the mixture cool completely - it is usually a good idea to leave it overnight.
  • Take a scant tablespoon of the mixture and form into a croqueta, a 1 1/2 - 2 inch cylinder. Roll the croqueta in the breadcrumbs, then coat in the beaten egg, then roll in the breadcrumbs again. Make sure the breadcrumbs are always dry to ensure an even coating.
  • Heat the oil for deep-frying in a large, heavy-based pan until the temperature reaches 350ºF or a cube of bread turns golden brown in 20-30 seconds.
  • Fry in batches of no more than 3 or 4 for about 5 minutes until golden brown. Remove with a slatted spoon, drain on kitchen paper and serve immediately.




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