AppetizerSnack

Croquettes Aux Crevettes

Name: Croquettes Aux Crevettes
Prep time: 1 h
Cook time: 15 min
Total time: 3 h 15 min
Yield: 4人分
Cuisine: belgian
Ingredients: 50 g unsalted butter; 50 g all-purpose flour; 250 ml whole milk warm; 250 ml shrimp stock warm; 2 個 egg yolk; 0.5 小さじ nutmeg freshly grated; 1 大さじ lemon juice; 2 大さじ parsley finely chopped; 200 g gray shrimp peeled; 0.5 小さじ salt; 0.25 小さじ black pepper freshly ground; 100 g all-purpose flour; 2 個 egg beaten; 150 g breadcrumbs; 1 l vegetable oil for deep frying

These crispy Belgian shrimp croquettes feature a creamy, savory béchamel filling packed with tender gray shrimp, all encased in a golden, breaded crust. They make an excellent appetizer or a light meal when served with a fresh salad. The rich filling contrasts beautifully with the crunchy exterior.

Forkinによるオリジナルレシピ

合計時間: 3 時間 15 分
人数: 4
難易度: 難しい
1人分: 787 kcal

アレルゲン情報： 甲殻類、卵、グルテン、乳、軟体動物を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

filling

50 gunsalted butter
50 gall-purpose flour
250 mlwhole milk, warm
250 mlshrimp stock, warm
2 個egg yolk
0.5 小さじnutmeg, freshly grated
1 大さじlemon juice
2 大さじparsley, finely chopped
200 ggray shrimp, peeled
0.5 小さじsalt
0.25 小さじblack pepper, freshly ground

dredging

100 gall-purpose flour
2 個egg, beaten
150 gbreadcrumbs

材料

1 lvegetable oil, for deep frying

調理器具

thermometer · shallow dish · saucepan · slotted spoon · plastic wrap · wire rack · whisk · deep fryer

作り方

手順

1
Melt the unsalted butter in a heavy-bottomed saucepan over medium heat.
約1 分
2
Stir in the all-purpose flour to create a roux and cook for 2 minutes, stirring constantly, until it forms a smooth paste.
約2 分
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.
約5 分
調理のヒント： Adding the liquid slowly helps prevent lumps.
4
Remove the saucepan from the heat, then stir in the egg yolks, nutmeg, lemon juice, chopped parsley, gray shrimp, salt, and black pepper.
約2 分
調理のヒント： Ensure the sauce is slightly cooled before adding egg yolks to prevent scrambling.
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.
調理のヒント： The firmer the mixture, the easier it will be to shape the croquettes.
6
Once chilled, divide the mixture into 12 equal portions and shape them into cylinders or oval croquettes.
約15 分
調理のヒント： Lightly flour your hands if the mixture is sticky.
7
Prepare three shallow dishes: one with all-purpose flour, one with beaten egg, and one with breadcrumbs.
約2 分
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.
約10 分
調理のヒント： A good coating is essential for a crispy exterior and to prevent the filling from leaking.
9
Heat the vegetable oil in a deep fryer or large heavy-bottomed pot to 170°C (340°F).
約5 分
調理のヒント： Use a thermometer to ensure the oil is at the correct temperature for even cooking.
10
Fry the croquettes in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.
約12 分
調理のヒント： Do not overcrowd the pot, as this will lower the oil temperature and result in greasy croquettes.
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
Serve immediately.

1人分

栄養情報

65%スコア

カロリー: 786.5kcal
たんぱく質: 28.8g
炭水化物: 60.2g
脂質: 47.8g
食物繊維: 3.3g
糖類: 5.9g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover cooked croquettes in an airtight container in the refrigerator.

温め直し

Reheat in an oven at 180°C (350°F) for 10-15 minutes until crispy and heated through.