Croquetas De Gambas Prawn Croquettes Spain Recipes

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PRAWN CROQUETTES (KROKET)



Prawn Croquettes (Kroket) image

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

3 1/2 ounces butter
4 ounces plain flour
1 1/4 pints cold milk
salt and pepper
14 ounces cooked peeled shrimp, diced
2 teaspoons tomato puree
5 -6 tablespoons fine breadcrumbs
2 large eggs, beaten
olive oil, for deep-frying

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.

CROQUETAS DE GAMBAS -- PRAWN CROQUETTES (SPAIN)



Croquetas De Gambas -- Prawn Croquettes (Spain) image

This recipe was found online in spain-recipes.com & s posted here for Zaar World Tour 5. Preparation time does not include time needed for the sauce to cool completely. NOTE: The list of ingredients does not include the olive oil to use in deep-frying!

Provided by Sydney Mike

Categories     Vegetable

Time 1h25m

Yield 36 croquettes, 18 serving(s)

Number Of Ingredients 9

3 1/2 ounces unsalted butter
1 cup all-purpose flour
2 1/2 cups milk, cold
1/4 teaspoon salt, to taste
1/8 teaspoon pepper, to taste
14 ounces prawns, cooked, peeled, diced
2 teaspoons tomato paste
5 -6 tablespoons breadcrumbs, fine
2 large eggs, beaten

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!

Nutrition Facts : Calories 126.2, Fat 6.7, SaturatedFat 3.9, Cholesterol 65, Sodium 215.9, Carbohydrate 10.1, Fiber 0.4, Sugar 0.4, Protein 6.1

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