Belgian Shrimp Croquettes
Classic Belgian-style shrimp croquettes with a creamy seafood centre and a crisp golden breadcrumb shell. They make an excellent starter or light supper, especially with lemon and…
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Servings: 4 | Prep: 40 min | Cook: 20 min | Total: 60 min
Tags: Belgian, crispy, croquettes, fried, seafood, shrimp
Ingredients
- 250.0 g brown shrimp, peeled (North Sea-style small shrimp are traditional; pat dry well)
- 60.0 g unsalted butter (For the roux and filling)
- 60.0 g plain flour (Plus extra for coating)
- 300.0 ml whole milk (Warm slightly before adding)
- 150.0 ml fish stock (Preferably good-quality, lightly seasoned)
- 50.0 ml double cream (Adds richness to the filling)
- 4.0 g gelatine (Optional but helpful for a firmer set)
- 1.0 egg yolk (For enriching the filling)
- 2.0 tsp lemon juice (Freshly squeezed)
- 1.0 pinch nutmeg (Freshly grated if possible)
- 1.0 pinch white pepper (To taste)
- 1.0 pinch salt (To taste; adjust carefully because stock may be salty)
Instructions
- Melt the butter over medium heat until foaming, then stir in the flour and cook for 2 to 3 minutes, stirring constantly, until the roux smells lightly nutty but stays pale with no browning.
- Reduce the heat to low and gradually whisk in the warm milk and fish stock over 3 to 4 minutes until completely smooth, then cook gently for 4 to 5 minutes, stirring, until the sauce becomes very thick and pulls slightly from the sides.
- Stir in the cream, gelatine, egg yolk, lemon juice, nutmeg, white pepper and a small pinch of salt, then cook on low heat for 1 minute until glossy and fully combined; taste and adjust the seasoning so the mixture is savoury but not overly salty.
- Fold in the shrimp and parsley, then cook over low heat for 1 minute just until the shrimp are evenly distributed and the filling is thick enough to hold its shape on a spoon.
- Spread the filling into a shallow layer and cool for 10 minutes, then chill for about 20 minutes until firm, cold and easy to portion without flowing.
- Divide the chilled filling into 8 portions and shape them into neat cylinders or short logs with lightly floured hands, working quickly so the mixture stays cold and compact.
- Coat each croquette first in flour, then in beaten egg, and finally in breadcrumbs, pressing gently so the crumb layer adheres evenly all over; for an extra-crisp shell, repeat the egg and breadcrumb coating once more.
- Heat the oil to 175°C over medium-high heat, then fry the croquettes in small batches for 3 to 4 minutes until deep golden brown, crisp on the outside and hot in the centre, turning gently if needed for even colouring.
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