Croquetas De Gambas Prawn Croquettes Spain Recipes

CROQUETAS DE GAMBAS -- PRAWN CROQUETTES (SPAIN)

Steps:

• In a medium saucepan melt butter, then add the flour & cook it, stirring continuously for 2-3 minutes.
• A little at a time, add cold milk, stirring continuously until there is a thick, smooth sauce.
• Add prawns & season well before stirring in the tomato paste.
• Continue cooking for 7-8 minutes, or until the sauce is quite thick.
• Cool the sauce COMPLETELY, 4-5 hours or overnight.
• Take scant tablespoons of the mixture & form into a 'croqueta' (a cylinder not more than 2 inches long).
• Roll each croqueta in breadcrumbs, then coat with beaten egg, then roll again in the breadcrumbs. Breadcrumbs MUST BE DRY to ensure an even coating.
• In a large, heavy-based saucepan heat the olive oil for deep-frying until temperature reaches 350 degrees F or a cube of bread turns golden brown in 20-30 seconds.
• Deep-fry in batches of not more than 4 for about 5 minutes or until golden brown, then remove with a slotted spoon & drain on paper towels.
• Serve ASAP & enjoy!

PRAWN CROQUETTES (KROKET)

Steps:

• Melt the butter in a medium saucepan and add the flour, stirring continuously. Allow the flour to cook in the butter for a couple of minutes, continuing to stir.
• Start adding the cold milk little by little, stirring all the while until you have a thick, smooth sauce.
• Add the shrimp, season well and stir in the tomato paste. Continue to cook for 7 or 8 minutes. The end result should be quite thick.
• Let the mixture cool completely - it is usually a good idea to leave it overnight.
• Take a scant tablespoon of the mixture and form into a croqueta, a 1 1/2 - 2 inch cylinder. Roll the croqueta in the breadcrumbs, then coat in the beaten egg, then roll in the breadcrumbs again. Make sure the breadcrumbs are always dry to ensure an even coating.
• Heat the oil for deep-frying in a large, heavy-based pan until the temperature reaches 350ºF or a cube of bread turns golden brown in 20-30 seconds.
• Fry in batches of no more than 3 or 4 for about 5 minutes until golden brown. Remove with a slatted spoon, drain on kitchen paper and serve immediately.