PRAWN CROQUETTES (KROKET)
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.
Provided by UmmBinat
Categories Lunch/Snacks
Time 13h
Yield 36 Units, 6 serving(s)
Number Of Ingredients 9
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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Ricky Peterson The Great
[email protected]Meh.
Ahtasham Paracha
[email protected]Yum!
Abioye Olamide
[email protected]This recipe is a keeper! I'll definitely be making these croquettes again.
Yeny Varela
[email protected]These were a waste of time and ingredients. Don't bother.
DR PRECIOUS
[email protected]I wouldn't recommend this recipe. The croquettes were dry and flavorless.
Joseph Pamelia
[email protected]They were okay, but I've had better.
Makayla Davis
[email protected]These croquettes were a bit too spicy for me, but my husband loved them.
Wa Jid
[email protected]The croquettes were a bit too oily for my liking. I think I'll try baking them next time instead of frying them.
Rowena Keyes
[email protected]These were a bit bland for my taste, but I think that's because I didn't add enough salt and pepper. Next time I'll be sure to season them more aggressively.
Adam Thon
[email protected]I'm not a huge fan of seafood, but these croquettes were surprisingly good. The prawn filling was flavorful and the croquettes were crispy on the outside and tender on the inside.
Kedar Sapkota
[email protected]These croquettes were a bit more work than I expected, but they were worth it. They were delicious and my guests loved them.
Nellie George
[email protected]I love prawn croquettes and this recipe is one of the best I've tried. The croquettes were crispy and flavorful, and the prawn filling was cooked perfectly.
Raees Shakir
[email protected]These were so easy to make and they tasted amazing! I used a store-bought bechamel sauce to save time and they still turned out great.
Amjad Yt
[email protected]I followed the recipe exactly and the croquettes turned out great! They were crispy and flavorful, and the prawn filling was delicious. I served them with a dipping sauce and they were a big hit with my family.
Zeinab Waleed
[email protected]These prawn croquettes were a hit at my dinner party! The flavors were perfectly balanced and the texture was crispy on the outside and tender on the inside. I will definitely be making these again.