Croquettes Aux Crevettes

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Melt the unsalted butter in a heavy-bottomed saucepan over medium heat.

   Ca. 1 min.

2. 2

   Stir in the all-purpose flour to create a roux and cook for 2 minutes, stirring constantly, until it forms a smooth paste.

   Ca. 2 min.

3. 3

   Gradually whisk in the warm whole milk and warm shrimp stock, a little at a time, ensuring no lumps form, until you have a smooth, thick béchamel sauce.

   Ca. 5 min.

   Kokkens note: Adding the liquid slowly helps prevent lumps.

4. 4

   Remove the saucepan from the heat, then stir in the egg yolks, nutmeg, lemon juice, chopped parsley, gray shrimp, salt, and black pepper.

   Ca. 2 min.

   Kokkens note: Ensure the sauce is slightly cooled before adding egg yolks to prevent scrambling.

5. 5

   Spread the shrimp mixture onto a shallow dish or baking sheet, cover it with plastic wrap directly touching the surface to prevent a skin from forming, and refrigerate for at least 2 hours, or preferably overnight, until firm.

   Kokkens note: The firmer the mixture, the easier it will be to shape the croquettes.

6. 6

   Once chilled, divide the mixture into 12 equal portions and shape them into cylinders or oval croquettes.

   Ca. 15 min.

   Kokkens note: Lightly flour your hands if the mixture is sticky.

7. 7

   Prepare three shallow dishes: one with all-purpose flour, one with beaten egg, and one with breadcrumbs.

   Ca. 2 min.

8. 8

   Dredge each croquette first in flour, shaking off any excess, then dip in beaten egg, and finally roll in breadcrumbs, ensuring it is fully coated.

   Ca. 10 min.

   Kokkens note: A good coating is essential for a crispy exterior and to prevent the filling from leaking.

9. 9

   Heat the vegetable oil in a deep fryer or large heavy-bottomed pot to 170°C (340°F).

   Ca. 5 min.

   Kokkens note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.

10. 10

    Fry the croquettes in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.

    Ca. 12 min.

    Kokkens note: Do not overcrowd the pot, as this will lower the oil temperature and result in greasy croquettes.

11. 11

    Remove the fried croquettes with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

12. 12

    Serve immediately.