-
1
Make the Shrimp Béchamel
15 Mins
Medium heat, about 175°C (350°F)
Melt the butter in a pan, stir in the roux flour and cook for 2 minutes. Pour in the milk (and shrimp stock, if you made it) a little at a time, stirring until thick and smooth. Simmer for 3 minutes, then take off the heat and stir in the egg yolk, lemon juice, parsley, nutmeg, salt and white pepper.
Cook the roux until it smells nutty — raw flour taste is the most common croquette fault.
Done when: The sauce is thick enough to hold a spoon upright and coats the back of it.
-
2
Fold in the Shrimp and Chill
5 Mins + 2 Hours Chilling
Fridge, about 4°C (39°F)
Fold the grey shrimp into the hot béchamel, spread the mixture in a shallow dish about 3 cm deep, cover with cling film pressed onto the surface, and chill for at least 2 hours until completely firm.
Press the film onto the surface so no skin forms on the béchamel.
Done when: The mixture is cold, firm and sliceable.
-
3
Shape and Bread the Croquettes
20 Mins
Room temperature, about 20°C (68°F)
Cut the chilled mixture into 12 even pieces and roll each into a small cylinder about 7 cm long. Roll each one in flour, then beaten egg, then breadcrumbs, pressing gently so the coat sticks. Chill the breaded croquettes for 15 minutes while the oil heats.
Keep your hands lightly floured — the mixture is sticky, and wet hands make a mess of the coating.
Done when: Twelve neat, evenly coated cylinders, cold and firm.
-
4
Fry Until Golden
10 Mins
Oil at 180°C (350°F); filling to 63°C (145°F)
Heat the oil to 180°C (350°F) and fry the croquettes in batches of four for 3–4 minutes until deep golden and crisp. Lift out with a slotted spoon and drain on paper. The filling inside should be hot and creamy, reaching 63°C (145°F).
Fry in small batches — crowding the pan drops the temperature and the croquettes can burst.
Done when: The crust is deep golden and crisp; the centre is hot, creamy and flowing.
-
5
Serve Hot
2 Mins
Serve hot, about 70°C (158°F)
Serve three croquettes per person at once, with lemon wedges and fried parsley, while the crust is still crisp.
Serve immediately — a croquette waits for no one.
Done when: The croquettes are hot, golden and crisp, with lemon beside them.
auto_awesome Finishing Touches & Plating
Serve the garnaalkroketten at once, hot and crisp, with lemon wedges and fried parsley — break one open at the table and the creamy shrimp filling should flow.
Belgium
1h
