Prawn croquettes: crunchy on the outside, creamy on the inside, excellent

Super tasty prawn croquettes, family recipe: very creamy inside and with that crunchy crust on the outside

Inside is a recipe for creamy croquettes, recovered from my grandmother’s book.

Recipe for 4 people.

Classic (no restrictions)

Preparation: 00:10

Interval: 1:00

TOOLS

1 bowl(s), 1 frying pan(es), 1 skillet(s), 1 colander(s), 1 colander(s), 1 cutting board(s), 1 spatula(s), 1 whisk, 1 slotted spoon

EQUIPMENT

conventional

METERS

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

Ingredients HOMEMADE SHRIMP BROTH

– 1 liter of water

– 1/2 medium onion(s), coarsely chopped

– 1/4 carrot(s), cut into slices.

– 1 unit of tomato, coarsely chopped.

– 2 units of celery, roughly chopped, approximately 7 cm each.

– 1 leek/s cut into thick slices – white part.

– 1 unit(s) of laurel

– parsley to taste (stalks only, reserve the leaves) (or coriander)

– 1 large clove of garlic, whole, crushed.

– 5 units of black peppercorns

Ingredients PRAWN CROCCETTA (Shrimps)

– 400 g of cleaned prawns, keep the heads and shells aside to prepare the broth.

– 1 unit of lemon (juice)

– salt to taste, for seasoning

– pepper to taste, to season

– oil to taste, a drizzle, to brown the prawns. (or olive oil)

Ingredients PRAWN CROCCETTA (PASTA)

– 2 tablespoons of tomato paste

– 150 ml of milk

– 2 tablespoons unsalted butter

– 1 1/2 cups of wheat flour

– Salt to taste

– pepper to taste

– 400 ml homemade prawn broth – see recipe (see preparation method)

– chopped parsley to taste, to finish. (or coriander)

Ingredients FOR BREADING AND FRYING (Shrimp Croquette)

– egg to taste, add as needed

– breadcrumbs to taste

– corn oil to taste

Ingredients TO ACCOMPANY

– pepper sauce to taste (or any other sauce of your choice)

PREPARATION:

1. This recipe makes 12 medium-sized kibbles (measured in 1 tablespoon) for every 2 servings.
2. Bring a kettle of water to boil (see quantities in the ingredients for homemade prawn broth).
3. Squeeze the lemon juice. In a bowl, season the prawns with the squeezed lemon, salt and pepper, cover with cling film and set aside in the fridge.
4. Prepare the prawn broth (see recipe).
5. Separate the recipe ingredients and utensils.
6. Clean, chop and dry the parsley or coriander to use to finish the croquette.
7. Sift the wheat flour that you will use for the dough.

PREPARATION:

HOMEMADE SHRIMP BROTH – without salt, with tomato (do this step during pre-preparation):

1. Coarsely chop all the ingredients for the homemade prawn broth (onion, carrot, celery, tomato and leek – optional).
2. Set aside the parsley or coriander stems for the broth.
3. Heat a pan and add a drizzle of oil.
4. Brown the prawn heads and shells for a few minutes.
5. Add the coarsely chopped vegetables to item 1 of this block and brown them for a few more minutes.
6. Add the boiling water, parsley or coriander stalks, crushed garlic clove(s), bay leaf(s) and ground peppercorns.
7. Lower the heat and leave to cook for 30 minutes, without boiling.
8. Continue preliminary preparation – point 4.

PRAWN CROQUETTE (PREPARATION OF PRAWNS):

1. Heat a frying pan or a deep frying pan and when it is hot add a drizzle of oil or olive oil,
2. Brown the prawns for 2 minutes: arrange the portions so that they are distributed, without overlapping them in the pan and turn.
3. Don’t overcook the prawns, they will still return to the pan to be cooked with the pasta.
4. Remove the prawns from the pan with the help of a slotted spoon and set them aside on a serving plate.
5. Repeat steps 2 through 4 above until you’ve finished browning all the shrimp.
6. Do not wash the skillet or deep pan – it will be used to continue the recipe.
7. Adjust seasoning, salt and pepper.

HOMEMADE SHRIMP BROTH (CONTINUED):

1. Check the broth, it should have a strong color due to the vegetables and shrimp.
2. Filter first through a colander and then through a fine-mesh strainer.
3. Reserve the quantity you will use to prepare the croquettes (see quantities in the dough ingredients).
4. The excess can be reduced over low heat to concentrate (optional) and frozen for later use.

PRAWN CROCHETTA – Preparation of the dough:

1. In the skillet or deep pan, continue preparing the dough.
2. Over medium heat, add the previously prepared homemade shrimp broth, tomato paste, milk, butter, salt and pepper to the skillet or deep skillet.
3. Heat well, long enough to allow the butter to melt and the liquid to boil.
4. Off the heat, add the wheat flour all at once, mixing with a whisk to prevent lumps from forming.
5. Form a homogeneous mass, mixing with a spatula.
6. When the mixture is smooth, put it back on a low heat and add the prawns.
7. Stir with a spatula to mix all the prawns into the batter.
8. Continue mixing and cooking the mixture over low heat until it completely comes away from the bottom of the pan.
9. Turn off the heat, add the chopped parsley or coriander and stir well to combine.
10. Remove, transfer to a plate and cover with cling film.
11. If desired, to speed up the process, it can be placed in the refrigerator: cold or chilled dough is easier to work with.

PRAWN CROCCETTA – Roll, bread, freeze (optional) and fry:

1. If frying as soon as you finish rolling and breading, add oil to a skillet or deep pan, just enough to cover the croquettes.
2. Roll out the croquettes with hands moistened with water into equal-sized portions (for medium croquettes – portion each croquette with 1 tablespoon of dough), or use two tablespoons to prepare the quenelles, whichever is easier.
3. Dip the croquettes in the egg(s), diluted with a little water (see quantities in the ingredients).
4. Then, cover with wheat flour.
5. Fry them in preheated oil at 180°C or freeze them separately, without overlapping, on a lined tray covered with cling film, for later consumption.
6. Frozen, the croquettes can be fried without needing to defrost them. In this case, preheat the oil to 200°C.
7. Drain and dry well with absorbent paper.

FINALIZATION AND ASSEMBLY:

1. Serve as an appetizer or main course during happy hour.
2. Serve with quartered lemon, pepper sauce or other sauce of your choice.

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.