Prawn croquettes without frying, with risotto leftovers

Prawn croquettes made with risotto leftovers, easy and delicious and very original

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A prawn croquette that is very easy to prepare, without frying, with leftover risotto and a very Brazilian “dendê” seasoning.

Recipe for 4 people.

Classic (no restrictions), Gluten Free, Gluten Free and Lactose Free, Lactose Free

Preparation: 00:50

Interval: 00:20

TOOLS

1 pan(es), 2 bowl(s) (- 1 small), 1 deep plate(s), 1 shallow baking tray(s), 1 grater, 1 bowl or auxiliary plate

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for the shrimp filling:

– 200 g of cleaned medium prawns

– Salt to taste

– pepper to taste ^THE

– 1 unit of lemon (juice) (or lemon)

– olive oil to taste, for the sautéing

Ingredients: Shrimp Croquettes – Pasta with Risotto:

– 2 cup(s) of leftover risotto, previously cooked with vegetable broth – neutral

– 1 Hondashi envelope(s).

– 1 teaspoon(s) of palm oil

– 1 piece(s) of lemon (zest) (or lemon)

– 1 unit of egg add little by little to set the point)

– coriander to taste (or parsley)

Ingredients FOR THE BREADING

– biju cassava flour to taste

– paprika to taste ^THE

COOKING INGREDIENTS:

– oil to taste

PREPARATION:

1. This recipe makes 4 large gnocchi for every 2 people and uses a previously prepared risotto.
2. Separate the recipe ingredients and utensils.
3. Wash and dry the lemon and remove the zest to season the risotto.
4. Wash and dry the parsley or coriander, chop them and set aside on absorbent paper.
5. Grease the baking tray(s) with oil.

PREPARATION:

Shrimp filling:

1. If you have not purchased the already cleaned prawns, peel them and remove the intestines (top and bottom).
2. Squeeze the lemon directly over the top, season with salt and pepper and mix.
3. Heat a pan over medium heat.
4. Drizzle with a drizzle of olive oil and quickly brown the prawns until they start to change colour.
5. Turn around and quickly jump to the other side.
6. Turn off the heat and transfer them to an auxiliary plate.
7. Reserve.

Shrimp Croquettes (Risotto Pasta):

1. In a bowl, place the leftover risotto and add the hondashi, palm oil, lemon zest and chopped parsley or coriander and stir to combine.
2. In a small bowl, crack the egg and beat it just enough to mix the egg white with the yolk.
3. Add the egg to the risotto mixture, little by little and mix well until it forms a moist and sticky dough: form a ball to check if it is cooked.

Risotto croquettes with prawns – Forming, breading:

1. Preheat the oven to 200°C.
2. Place the biju cassava flour in a shallow dish, add the paprika and stir until golden.
3. Divide the risotto mixture into the number of servings (2 croquettes per person): each serving should measure approximately 1 1/2 dessert spoons.
4. Place a portion of risotto pasta on a cutting board and roll out a disk, large enough to contain 2 pieces of shrimp.
5. Fill with the previously sautéed prawns and close so that the risotto dough envelops the entire filling, pressing well to give the shape.
6. Dip the croquettes in the seasoned biju cassava flour, fixing it evenly over the entire surface.
7. Repeat steps 4 through 7 until pasta and/or shrimp are finished.

Prawn croquettes (with risotto pasta) – COOKING:

1. Arrange the croquettes on the greased baking tray(s). Drip the oil on each one in a zigzag pattern.
2. Place in a preheated oven at 200°C for about 20 minutes or until golden brown.
3. If necessary, turn the other side to brown (this was not necessary in the test carried out).
4. When the prawn croquettes are golden and crispy, turn off the oven and remove them from the tray(s).

FINALIZATION AND ASSEMBLY:

1. Serve the cshrimp roquettes with rice pasta as a starter or accompanied by a salad of your choice.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.