PRAWN CROQUETTES (KROKET)
ZWT7 Switzerland. Besides the common ragout type filling, other popular fillings are whole boiled eggs, noodles, shrimps and rice. A smaller version of the kroket, the bitterbal, is often served with mustard as a snack in bars and at receptions. The possibilities are almost endless - here we have used shrimp. From http://www.spain-recipes.com.
Provided by UmmBinat
Categories Lunch/Snacks
Time 13h
Yield 36 Units, 6 serving(s)
Number Of Ingredients 9
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.
SHRIMP CROQUETTES (CROQUETTES DE CREVETTES)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 45m
Yield 16 croquettes
Number Of Ingredients 17
Steps:
- Peel and devein the shrimp. Chop them finely. There should be about two cups. Set aside.
- Melt the butter in a saucepan and add the onion. Cook until wilted, stirring with a wire whisk. Add three tablespoons of the flour and the paprika, stirring. Add the milk and shrimp liquid, stirring rapidly with the whisk.
- When thickened and smooth, continue cooking about two minutes. Add the chopped shrimp, egg yolks and sherry. Cook briefly about 30 seconds, stirring.
- Add half of the bread crumbs, salt and pepper to taste and the cayenne. Blend well. Let stand until thoroughly cooled.
- Divide the mixture into 16 equal portions. Shape each portion into a ball. Roll the balls in the remaining one-quarter cup of flour. Mold them into the desired form: spheres, cylinders, pyramids or flat cakes.
- Beat the egg with the water. Roll the croquettes in the egg mixture and then in the remaining bread crumbs. Press to help crumbs adhere. Shake off excess.
- Heat the oil for deep frying. Add the croquettes a few at a time and cook about four minutes or until golden brown. Serve, if desired, with Newburg sauce.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 2 grams, Sodium 306 milligrams, Sugar 2 grams, TransFat 0 grams
DUTCH KROKETTEN (CROQUETTES)
Another way to prepare Dutch Meat Croquettes other than with fresh breadcrumbs or potato. Equally delicious! If you make these into little crumbed balls (called bitterballen), you can eat them, dipped in mustard, as an appetiser with pre-dinner drinks.
Provided by Daydream
Categories Meat
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- If using left-over chicken or turkey, chop it finely and set aside. Continue with the recipe from Step 3, using stock to make the sauce rather than water, and add the chicken or turkey to the sauce at Step 6.
- If using veal or beef, season with salt and pepper to taste.
- Place a large pan over medium-high heat and melt 2 tablespoons of butter. Add the veal or beef, wine, onion, clove, bay leaves, nutmeg or mace, parsley, thyme, lemon zest or juice and water. (Use chicken stock if you have chosen to use chicken or turkey.) Bring to a boil, then reduce heat and simmer for 45 minutes to an hour. By this time the meat should be tender (or if using poultry, the stock will be bursting with flavor).
- Strain the stock and reserve, along with the meat. Finely chop or cut the meat into into small pieces.
- Melt the remaining butter in the pan, stir in the flour and keep stirring for a few minutes on low heat. Don't let it brown. Slowly and gradually add the stock and cook over moderate heat, stirring until the sauce is smooth and thick. Add more flour, or corn starch to thicken the sauce if necessary. Cool slightly and add the 3 egg yolks and mix well (reserve the whites for later).
- Add the veal, beef, chicken or turkey, mix well and season to taste. The mixture should be thick and stiff by this time.
- Set the mixture aside to cool thoroughly. When ready, cut or separate the stiff, thick mixture into rolls about 1.5" thick and about 3" long.
- Spread the crumbs on a clean, dry chopping board. Slightly beat the eggwhites in a deep plate until just incorporated. Roll the croquettes through the breadcrumbs, then through the egg whites and again through the crumbs. (Make sure that the second coating of crumbs is even and thick and no meat mix sticks out, otherwise the croquettes may burst when being deep fried).
- Deep fry the croquettes in batches of four or five for about 4 minutes, or until they are golden brown. Drain on absorbent paper.
- Serve hot, with French fries or fresh chunks of bread. The best way to season is to slather with mustard, as the Dutch do!
Nutrition Facts : Calories 958.3, Fat 39.5, SaturatedFat 17.3, Cholesterol 319.3, Sodium 1122.9, Carbohydrate 88.3, Fiber 5.6, Sugar 8, Protein 53.5
More about "prawn croquettes kroket recipes"
SHRIMP CROQUETTES RECIPE - THE ODEHLICIOUS
From theodehlicious.com
5/5 (17)Total Time 30 minsCategory Seafood RecipesPublished Jul 25, 2021
JAPANESE CROQUETTES (KOROKKE) お母さんのコロッケ • …
From justonecookbook.com
4.7/5 (130)Total Time 1 hr 45 minsCategory Main CourseCalories 249 per serving
- Wash the potatoes under cold running water. Peel the potatoes with a vegetable peeler and remove the eyes.
- Serve the croquettes with Tonkatsu sauce (my homemade recipe). Typically, deep-fried foods are served with shredded cabbage in Japan.
- You can store the leftover in an airtight container and freeze up to a month. To reheat, put the defrosted or frozen croquettes on a baking sheet lined with aluminum foil or parchment paper. Bake at 350ºF (180ºC) for 15-20 minutes for defrosted ones or 45 minutes for frozen ones. Check if the inside is warm before serving.
KING PRAWN CROQUETTES - APPETIZER RECIPE - HONEST …
From honestcooking.com
Servings 4Total Time 50 minsEstimated Reading Time 2 mins
CREAMY SHRIMP CROQUETTES - RECIPETIN JAPAN
From japan.recipetineats.com
THE RECIPE FOR DUTCH KROKETTEN AND BITTERBALLEN - COQUINARIA
From coquinaria.nl
PRAWN CROQUETTES (KROKET) RECIPE
From recipenode.com
PRAWN CROQUETTES (KROKET) RECIPE - DETAILS, CALORIES, NUTRITION ...
From recipeofhealth.com
PRAWN CROQUETA | SBS FOOD
From sbs.com.au
PRAWN CROQUETTES RECIPE | SPANISH-FOOD.ORG
From spanish-food.org
SPANISH CRAB & PRAWN CROQUETTES (CROQUETAS) - CHEF'S …
From chefspencil.com
KROKIETY RECIPE (POLISH CROQUETTES) - EVERYDAY DELICIOUS
From everyday-delicious.com
RICK STEIN'S PRAWN CROQUETAS RECIPE - BBC FOOD
From bbc.co.uk
PRAWN CROQUETTES | TESCO REAL FOOD
From realfood.tesco.com
PRAWN CROQUETTES | BUNCH
From bunch.woolworths.com.au
THE PERFECT SHRIMP CROQUETTES | PRAWN CROQUETTES …
From youtube.com
RICK STEIN'S PRAWN CROQUETAS | PERFECT WITH A COLD BEER ... - FACEBOOK
From facebook.com
RICK STEIN PRAWN CROQUETAS | BBC2 SECRET FRANCE - THE …
From thehappyfoodie.co.uk
THE DUTCH TABLE: KROKETTEN
From thedutchtable.com
PRAWN CROQUETTES KROKET RECIPES- WIKIFOODHUB
From wikifoodhub.com
PRAWN CROQUETTES (CROQUETAS DE GAMBAS) - SPAIN RECIPES
From spain-recipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love